One key step many people often forget is to pre-heat their cappuccino cup. Using a cold cup can bring the drink’s temperature down by as much as 10˚C.
The perfect milk temperature for making a cappuccino is between 60-65˚C. At this temperature, all the fats in the milk will have liquidised and won’t destroy the foam.
You may not have noticed, but many baristas give the milk jug a final spin before pouring it onto your cappuccino to release any large air bubbles in the foam.
Finish by giving the jug a slight wiggle to make sure all the foam comes out of the jug to float serenely across your coffee.
coarse ground coffee is preferable when there is prolonged contact with the hot water (French press, drip method); a finer ground is perfect for an espresso, when the contact between the coffee and water is minimal.
The best foam for your cappuccino
The key to the perfect cappuccino is microfoam, which creates the velvety texture of the milk. To ensure that your milk is not too thin, bring the steam up to a temperature of 130˚C.
Equally, you don’t want the foam so thick that you feel as if you’re eating your coffee. Be careful not to add too much air through the full duration of the steaming process.
The steam wand tip must be positioned just below the surface rather than right down inside the jug. To get your cappuccino foam just right, always serve it immediately after heating and steaming.