Cappuccino 

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INGREDIENTS
For 2 Cups of Coffee

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2 - 8 oz Cups or Mugs

2 - Cups of Espresso - 3 oz each (View recipe above)
 

Milk Froth

6 oz or 170 ml - milk per cup of coffee (340ml)

Ground cinnamon, to preference.

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PREPARATION

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Recommendation: 

It is very important to clarify that different milks will yield different results: Milk with 2% fat content generates the best foam and creaminess. Skimmed milk foams up much easier but is not as tasty since it doesn't contain a high amount of fat. Also, prepare the milk to make froth at the same time as making espresso (Recipe above).

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Choose a high-quality fresh coffee bean, the closer to roasting date the better.  Coffee roasted more than 3 weeks will begin to lose its aroma. Coffee freshness is of paramount importance.

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Step One: Make espresso, the base for Cappuccino. (Recipe above) And pour in cup. 

Step Two: Heat milk in pot or kettle to around 192 degrees F or 88.8  degrees C , right before it begins to boil. 

        French Press -  Pour milk in French Press Move the press handle up and down repeatedly, to just below the surface of the milk. Be careful that it does not go too low below the surface. Milk will begin to foam and make froth. Once small bubbles begin to form you can remove it. 

       Frothing Pitcher - Pour milk in frothing pitcher. Froth using wand or frothing machine. Milk will begin to foam and make froth. Once small bubbles begin to form you can remove it. 

Step Three: Add the froth. 
We pour the previously heated and frothed milk into the espresso cup, letting the liquid part pour first and leaving the foamy part last,.

 

Step Four: Decorate

Add desired amount of cinnamon to froth.