cappuccino coffee cup

The Secrets To Prepare A Perfect Cappuccino

Do we want to discover together the secrets for preparing the perfect cappuccino and skilfully combining milk and coffee?
From the ingredients to the technique, from the quantities to the right moves: serving the perfect cappuccino is not as easy as it seems.

It seems that for us Italians the cappuccino at the breakfast bar is essential. Symbol of Made in Italy together with espresso coffee, cappuccino is the second most-consumed drink by Italians and the most difficult coffee-based drink to make correctly.

cappuccino coffee cup

For many, this blend of milk and coffee is truly indispensable, sometimes taken in a hurry alone, others together with a stuffed croissant. In short, what could be better to start the day than sipping an excellent steaming cappuccino? Yes, an excellent steaming cappuccino, not a latte macchiato or caffelatte passed off as cappuccinos or other said-colored broths. Because knowing how to combine coffee and frothed milk is one thing, but knowing how to prepare a cappuccino doc is not so trivial. As much as being able to drink one properly made, in our country, the home of espresso.


A bit like when we say that a woman’s perfect measurements are 90-60-90. More or less, the same thing happens for a cappuccino. To do it right, a cappuccino must consist of a third of coffee, a third of the milk, and a third of foam, essentially 25 ml of coffee and 125 ml of steamed whole milk. To get it done right, you need a perfect balance between coffee, milk and frothed milk.


To get a good cappuccino, you shouldn’t be satisfied with just any milk. The milk must be fresh, cold (3-5 ° C), whole and pasteurized and avoid using long-life milk. The whole one, thanks to its fat content, gives more flavor to the cappuccino and contributes to its creaminess. I know that to satisfy the needs of those who cannot take cow’s milk, the version of the veg cappuccino based on rice, soy, oat milk and so on is used, but in this case the cappuccino will certainly not have the same creaminess than that made with fresh whole cow’s milk.


To make the cappuccino perfect, a great starting point is to use a quality espresso coffee, because much of the taste of cappuccino depends on the goodness of the coffee.
Cappuccino requires about 7 grams of ground coffee at the time of use.


To be able to define it as a perfect cream worthy of being used to make an impeccable cappuccino, it must be very dense, completely free of bubbles, shiny and must not float on milk and coffee.

Its temperature should be around 55-65 degrees. Obviously, at the beginning it is recommended to use the thermometer; then once you become familiar with this technique, you can do without it.
The milk is mounted inside the stainless steel jug (or milk jug), slightly rounded at the bottom and equipped with a spout to better direct the cream when pouring it into the cup.
The milk must be emulsified only once and not heated and reheated several times.


That is the art of decorating cappuccinos, of delighting in decorative designs and artistic images made with the froth of frothed milk. An art in which you cannot improvise, where you need an artistic vein but also the knowledge of specific techniques. Milk Art is highly regarded as it denotes more attention to customers, making the drink truly unique.
And here you guys have to get busy since at the moment the king of Milk Art 3d is a Japanese bartender.


Certainly not just any cup, but a thick white or beige porcelain cup, ideal for keeping the warmth of the drink. Its capacity is around 160ml, which is slightly smaller than a teacup.

Immediately after preparing the coffee, pour it into the hot cup and then add the frothed milk. Finish at will with a little bit of unsweetened cocoa – even if for some milk-coffee-cocoa it is an aleatory ménage à trois – and serve.

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