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Cappuccino
For the preparation of a cappuccino it is recommended to follow some basic rules
such as:
1.
Use fresh whole milk inside a stainless steel milk jug.
2.
The quantity of milk to be used must be about 100 ml; the milk must be cold
as it does not rise above the temperature of 65 ºC.
3.
It is preferable that the milk contained in the milk does not exceed 50% of its
capacity so as to have the necessary space to heat and whip the milk better.
4.
Before dipping the steam lance into the milk, it is a good habit to dispense
steam for a few seconds to eliminate the possible condensation of water
contained in it.
5.
Before releasing the steam, immerse the lance in the milk for a couple of
centimetres and taking care to approach the sprayer to the wall of the milk
jug.
6.
During heating, which produces the increase in milk volume, it is important
to bring the milk down so that the sprayer is constantly below the milk level
as previously indicated.
7.
When the container begins to be lukewarm, dip the spear downwards and tilt
the milk tank so that a vortex is generated.
8.
Continue heating at will but not going beyond the 65 C then stop the steam.
9.
In order to obtain a good creaminess without bubbles, it is important to
alternate strokes of the bottom of the dairy on a shelf with rotations of the
same.
10. Pour the cream into the cup and then add the coffee.
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