How to Make the Perfect Cappuccino

Experience the classic Aussie café vibe with this quintessential Australian-style cappuccino. Embrace the rich blend of espresso and creamy microfoam milk, topped with a hint of chocolate powder. Perfect for those who appreciate a well-crafted coffee experience.

Ingredients

☕ 22.5g Artisti Coffee Roasters Ground Coffee, for double ristretto (8 oz)
☕ ~22.5g Artisti Coffee Roasters Ground Coffee, for single shot (6 oz, approximately 45g liquid yield)
🥛 Full cream milk, suitable for frothing
🍫 Fine chocolate powder for dusting

Instructions

1- Prepare the Espresso Machine:

• Ensure the portafilter basket is clean.
• Flush the group head by running water through it briefly.

2- Grind and Dose Coffee:

• For takeaway cappuccino (8 oz): Grind 22.5g coffee for a double ristretto (1:1 ratio).
• For dine-in cappuccino (6 oz): Grind for a single shot (1:2 ratio).
• Firmly tamp the coffee in the portafilter.

3- Extract Espresso Shots:

• Insert portafilter into the machine.
• For the 8 oz cup: Place a disposable cup under the portafilter and start extraction.
• For the 6 oz cup: Split the shot to catch one side for targeted taste balance.

4- Prepare Milk for Steaming:

• Pour milk into a stainless steel frothing pitcher, considering the frothing increase.

5- Steam Milk:

• Submerge steam wand just below the surface; add air for 5-6 seconds (for cappuccino froth).
• Sink wand deeper to create a vortex, folding air into the milk until approximately 65°C.

6- Clean Steam Wand:

• Wipe the wand immediately with a damp cloth to maintain hygiene and performance.

7- Blend Milk:

• Tap pitcher on the counter to eliminate large bubbles, swirl for a glossy finish.

8- Pour Cappuccinos:

• Takeaway (8 oz): Pour milk over espresso, using a pattern for latte art, dust with chocolate.
• Dine-In (6 oz): Pour milk carefully for latte art, optional chocolate dusting on one side.

9- Garnish and Serve:

• Serve takeaway coffee in the 8 oz disposable cup.
• Present dine-in cappuccino in a ceramic cup, accompanied by a tasting card if desired.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: Yields 1 takeaway (8 oz) and 1 dine-in (6 oz) cappuccino.
Calories: 150 kcal
Proteins: 7g
Fats: 6g
Carbohydrates: 14g
Equipment: La Marzocco Espresso Machine, Eureka Mignon Coffee Grinder, Digital Coffee Scales, i-milk branded stainless steel milk frothing pitchers, Chocolate Shaker with mesh top, Small metal spoons for serving, Artisti Coffee Roasters branded 8 oz disposable cup, Ceramic 6 oz cup

Cooking Tips

• Ristretto (1:1) vs. Normale (1:2) ratios yield different coffee strengths.
• All air incorporation should occur before milk reaches 40°C for best texture.
• Spin the cup during chocolate dusting for an even layer without clumping.

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Australian-Style Cappuccino