Practice Makes a Perfect Cup of Cappuccino
With a live demonstration and the skilled expertise of Paul Meikle-Janney, Head Judge for the World Latte Art Championship – we talk you through the steps involved in creating an ideal cappuccino with our Brasilia Excelsior machine.
To craft a traditional style cappuccino, start with approximately a third of jug of milk, enough to enable a foaming motion to develop, but not so much that there are any overflow issues once air is added to the equation.
Then turn your attention to the Excelsior’s steam wand, giving it a quick purge with a blast of steam prior to use. Next, position the wand just under the surface of the milk, keeping one hand on the bottom of the jug to assess the temperature and using the other to operate the steam wand handle.
As the milk begins to heat up, bring the wand slightly deeper into and onto the side of the jug to texture the milk. Remove the milk before it gets too hot, give it a tap to settle bubbles that have formed on the surface, wipe down the steam wand immediately to prevent any sticking and give it another quick purge with a blast of air.
Meanwhile as the double espresso shot is being poured into a large cup, spin the milk in the jug to get moisture back around the foam. To get the milk into the cappuccino, position the cup on its side, pour low onto the side to achieve a foam and then start to bring the flow of milk higher and pour through the liquid.
Take a look at the video how to make a cappuccino