To make a delicious cappuccino in a coffee machine, you need to have quality products, a device with a cappuccinator and a little skill. To make a delicious drink that combines a strong, fragrant espresso and a delicate milk foam, some subtleties will help.
Ingredients and equipment
The recipe for making cappuccino in a coffee machine is simple, because the classic version of the drink includes only three ingredients:
- Coffee. You can buy ground coffee or grind your own beans. Espresso blends are ideal: they combine several varieties in harmony with each other. Select 100% pure Arabica or mixed with 15% Robusta.
- Milk. Whipped milk with fat content of 3,2 % and more is the best. Non-fat product doesn’t give the best foam.
- Water. Water with a mineral content of about 150 mg/l and a pH of 7.0 is suitable.
Making a proper cappuccino without special equipment – a coffee machine with a cappuccinator – is quite difficult. Automatic and semi-automatic devices differ in the way they are operated, the functions and the price.
In an automatic coffee machine
Anyone can make cappuccino in an automatic coffee machine, even if they have never made coffee before. All you have to do is put a cup in front of it, press the button and wait for a while. The technology will do everything itself, you can even distract yourself from other things. The key to success – good products and a reliable device. Ideal for those who do not want to go into the secrets of coffee making or are not ready to spend precious time on this.
In a semi-automatic coffee machine
Experts believe that cappuccino and other coffee drinks taste better from a semi-automatic coffee machine. In this case, the barista has the opportunity to show his skills. The device will prepare espresso on its own, but with milk you will have to work. It is more difficult, but the result can be influenced. You can make a cappuccino in a semi-automatic coffee machine no worse than in a coffee shop, in just 5 minutes.
- Prepare the dishes. Traditionally cappuccinos are served in thick-walled 180 ml demitasse cups. They must be heated beforehand, so that the drink stays hot longer. Some coffee machines are equipped with a cup warmer function. Otherwise, you can put them in hot water and then wipe them dry.
- Prepare the coffee machine. Turn it on and wait for it to warm up. This may take 5-10 minutes. Pour the ground coffee into the holder and tamp it down. Put the holder back in place and put a mug underneath.
- Pour cold milk into a cold pitcher (a steel jug for whipping milk). Traditionally, 60 ml per serving. If you don’t have a pitcher, you can use another bowl of a suitable size. Remember that the milk will double in volume during whipping.
- Turn on the cappuccinator. Release the first portion of steam (it is too wet, and it will make the milk watery). Cappuccinator is immersed in the liquid not strictly vertically, but at an angle of 40-45°. Lower the tip to 1-2 cm, so the milk will be heated slowly, and the foam will be dense. As the foam cap grows, lower the tip. Heat up to 70-75 °C. Steel pitcher will work as an indicator of the right temperature: the hand became hot, it means you need to turn off the heat. In order not to burn yourself in the steam you need to follow the procedure: first turn off the coffee machine, and then take the tip out of the pitcher.
- A couple of times hit the pitcher with the bottom against the table. This is done to make the foam more dense and homogeneous.
- Press the espresso button. Pour it directly into the cup prepared for serving. The double espresso will be ready in 25-30 seconds.
- Pour the whipped milk on top of the espresso. The difference in density of the two liquids will not allow them to mix. Nevertheless, pour carefully, lowering the pitcher’s spout close to the surface of the coffee. The remains of the foam, if they do not pour out, you can spoon them out.
Proper milk foam is thick enough to hold a spoonful of sugar sprinkled on top. Sweetening a cappuccino in this way is not recommended; it is simply a way to test the quality of the finished drink.
Sweeteners and spices can diversify and enrich the taste of your favorite cappuccino from the coffee machine. They are added during the brewing process, so as not to stir the finished drink and not to destroy the delicate foam:
- the spices are put along with the ground coffee directly into the Holder. The better the cloves
- sugar or syrup
- to give a vanilla flavor to the foam, it is necessary to warm a few grains of this exquisite spice in milk or dissolve a spoonful of vanilla sugar in it;
- on top of the finished drink can be sprinkled with cinnamon
, cinnamon or nutmeg are crushed, the more flavor they impart to the drink;
is added to an empty cup, then filled with espresso. After stirring the coffee, a milk “cap” is placed on top of it;
, cocoa or grated chocolate. The drawing can last up to 20 minutes.
The most important thing in a cappuccino is the milk “cap.” But it does not always turn out dense and stable. There is no need to get discouraged if the first time you can’t make a cappuccino foam in the coffee machine. There are a number of ways to improve your chances of getting it right:
- It is worth experimenting with the fat content of the product. You can use 6 % full-fat milk which is easier to whip. The caloric value of your cappuccino will increase significantly, but the crema is guaranteed to be thick.
- Try another brand of milk. In some stores you can find a product with a high protein content (3%) specifically for cappuccino, as the packaging indicates. True, the price is higher.
- Watch the temperature of the milk, avoiding overheating. Boiled milk is not beaten at all.
- Take the milk out of the fridge just before whipping, or even put it in the freezer for a few minutes. The optimum temperature for whipping is 2-4 °C. Refrigerate the pitcher as well.
Each coffee machine has its own “character”, you need to get used to it, practice a few times so that the cappuccino comes out as good as the real barista’s.