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Step 1
Make a shot of espresso equaling between 1 and 1 1/2 oz. (See "How to Make an Espresso" in the Related eHows section.)
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Step 2
Steam 10 oz. milk.
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Step 3
Point your steam wand towards the bottom of your stainless steel pitcher to steam your milk. To create froth, raise the tip just below the surface of the pitcher.
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Step 4
Pour hot milk in a 12-oz. glass until 3/4 full.
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Step 5
Pour the espresso shot into the steamed milk.
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Step 6
Dust with ground chocolate, cinnamon or nutmeg.










Comments
remyjaafar said
on 5/7/2009 i make a 1 shot of espresso using 50cc of ro water and adding molasses and it tastes better for me. as for me the satisfaction of making a perfect cappuccino is to see the layers of espresso and milk with a layer of foam on top. that is why i serve it in a glass to be able to see the layers
mymukki said
on 2/1/2009 I cheat also, but at 5 a.m. it's all I can do to stand upright. I fill a cafe au lait bowl 3/4 with milk and pop it into the microwave for 60 -90 seconds. Then, I position the bowl of hot milk under the nozzles and add two shots of espresso. I save foam for weekends.
coffeegirl said
on 11/8/2007 I'm not sure why anyone would do the milk and foam separately. There is a technique to doing the milk which makes the milk and foam together. Keeping the airhole of your steam wand towards the bottom of your frothing pitcher (use a good quality stainless steel pitcher for this) will create less foam and more steamed milk. Raising the tip to just below the surface creates the foam. Lattes typically have very little foam so most of the time you should keep the tip deep inside the pitcher. On a home-use machine, try to do only one or at the most two small lattes at a time or it will take forever. Use the smallest pitcher you can to hold the milk and account for the level rising as it foams.
Anonymous said
on 3/19/2006 Adding the syrup directly to the cold milk before steaming gives a sweeter and more professional flavor. Adding it to the espresso kills the richness of the espresso.
Anonymous said
on 11/22/2005 You do not froth a separate container of milk for foam, and you don't need to leave room and spoon foam on top when done correctly.
The milk should only reach 155F or so. It scalds at 170F and bacteria thrives at 140F. Nonfat milk will provide more foam, but whole milk will provide a much better richness in the density and flavor of the foam.