Making cappuccino takes espresso making one step further - by adding steamed and frothed milk. You do know how to make an espresso using a machine, don't you? If you don't know how to use an espresso machine, read on.
Keep in mind all espresso machines will vary according to the model. However, the process for making cappuccino and espresso pretty much remains the same. Below is an overview of using an espresso machine.
Prewarm the Machine
Make sure your machine is clean. Run fresh cold water through the machine. Turn on the machine and let the water heat. Without adding coffee, let the machine cycle into an empty cup. Discard the cycled water. This action warms the surfaces of the machine and flushes the system. Add desired amount of fresh water for brewing to machine.
Add your Ground Coffee
Making cappuccino and espresso requires the right amount of coffee. Add your preweighed (ideally 7g per oz.) or measured ground roasted coffee to the filter basket in the portafilter (removable device with handle). Pack (tamp) it down but leave slightly concave. You should feel some springiness but the coffee shouldn't scatter. The compressing of the coffee results in what is called a "puck".
Load and Start Espresso Machine
Insert and lock the portafilter onto the brew-head (also called "group", holds portafilter on machine and directs water from boiler to poratfilter). Place a warmed espresso cup (2-3 oz. size) or cappuccino cup (6-8 oz. size) at the outlet. Start the espresso machine.
Pull your Shot
For a general guideline, the "ideal" extraction time should be between 25 and 30 seconds for 1 1/2 oz. espresso. Under 25 seconds will produce weak espresso. Over 30 seconds will result in a bitter espresso.
Here is where you will have to experiment and tweak your technique. Maybe adjust the grind size...too big and water flows too fast leaving a weak espresso. Too fine and water does not flow quickly enough causing a longer pull time and hence, a bitter espresso.
Espresso
Enjoy! The golden-reddish brown dense froth layer formed on top is called the "crema". It is made of oils, protein and sugars and is a delicious part of the espresso. If your shot doesn't have a crema layer or the layer is thin, pale, etc. you need to adjust your technique and try again! Practice makes perfect!
This short 2 minute video details the process of making espresso...
Cappuccino
Maing cappuccino involves one last step. Use a stainless steel frothing pitcher and add fresh cold milk. Set your machine to steam. Insert a thermometer into the pitcher to check when the frothed milk reaches 150 degrees. (Or you can stop when the pitcher is just about to get too hot to handle).
Insert the steam wand into the pitcher. Keep the frother tip close to the top of the milk, inserted on an angle. This is important! Your goal is to produce a fine microfoam with a velvet-like texture. You do not want bubbles you can see.
When frothed milk is about 150 degrees, you are ready to pour. Not all the milk will froth. The remaining milk is now steamed.
Add about 1/3 of the steamed milk to the espresso. Top off with about 1/3 of the frothed milk.
Here is a 5 minute video on frothing milk, in case you are interested.
