Whether in the autumn sun on the terrace or for breakfast in bed: The cappuccino is more popular than almost any other coffee drink – rightly so, in our opinion. The good news: You don’t need barista training to make a good cappuccino, just a little practice. We’ll show you how to make the perfect cappuccino at home.
First things first: Cappuccino preparation
Froth 100 – 150 milliliters of milk: Professionals work here with the steam nozzle of the portafilter machine, but an electric or manual milk frother will also work
As soon as the milk has foamed finely, put the milk jug aside for a moment
Now prepare an espresso in a large, preheated cup
Now pour the frothed milk into the cup.
Already done – not that difficult, right?
Cappuccino on the coffee machine
Probably the easiest way to quickly get a cappuccino is to prepare it in a fully automatic coffee machine – one push of a button and the drink is in the cup. Unfortunately, one has to admit that the “finished” cappuccino often leaves a lot to be desired in terms of taste. If you still want to enjoy your cappuccino from the fully automatic machine, we recommend “separate preparation” – i.e. leaving the espresso and milk foam out of the machine separately.
