An Italian invention, cappuccino can be drunk any time of the day all over the world. For many people it is the most harmonious coffee/milk ratio.
Burr Coffee Grinder
Cup (~170 ml)
17-19 grams (or dose according to your filter basket size)
Preparation (for 2 cups of cappuccino)
Froth the milk (~ 200gr for 2 beverages) in the milk pitcher to obtain an elastic texture with a smooth, glossy surface at the right temperature (62-64°C).
Grind 17-19 grams of coffee in the filter basket (or dose according to your filter basket size).
Distribute the coffee equally in the filter basket and then tamp, just enough to seal the coffee in. The goal is a compact, smooth, level surface.
Position the portafilter in the grouphead and start the extraction immediately.
Extraction completion ~ 25-30. If not, adjust the grind size.
Finish the cappuccino, by pouring the frothed milk into the espresso.
Make sure to clean the steamwand. Purge it, and wipe it with a clean towel.
Serve your cappuccino.