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Okay we all love our coffee, but there may be the odd time you want something different, or you have guests over that are not necessarily coffee drinkers. How about a nice cup of Cappuccino? Cappuccino is prepared by people in many different ways. This recipie is commonly used in Latin countries, but cappuccino prepared using this recipe tastes much better than what is available in North America.

• Start with cold milk (it doesn’t really need to be ice-cold), use homo. milk or carnation. 2% or skim is just not thick enough (though admittedly, it is easier to produce foam with skim milk).
• Place the milk in a special cappuccino glass with a cappuccino basket. (Cappuccino glasses have a thinner bottom)
• Aerate the milk near the top, within 2cm (1 in.) of the top. Move the glass down as the milk aerates. It is a good idea to have an oscillating motion while aerating the milk. (ed. The process of oscillation probably won’t really add much to your drink but it does look cool.)
• Aerating the milk in another container, then pouring in a glass and adding the foam with a spoon is sacrilege.
• If you need to aerate the milk in a separate container, aerate exactly the amount of milk required for one cup, so no need to add foam with a spoon.
• Wait for the steam pressure to build up again (for some cappuccino makers wait time is near zero, for others it may be as long as 60 secs.).
• Prepare the espresso coffee – you may add it directly to the glass if possible or use a cup and then pour it from the cup on the milk.

Tips

Once the milk has been aerated, promptly clean the aerator with a wet rag. Failure to do so will quickly result in rotten milk flavor coming from the aerator. Another warning for restaurant-type coffee machines is to leave the aerator valve open when powering the machine up and down. When the machine is off a partial vacuum is formed in the boiler that will suck milk residue into the boiler. This then coats the inside of the boiler and can cause bad smelling steam until the boiler is flushed. Some machines have a vacuum bleed valve to prevent this problem but many don’t.

In Italy, the milk is added TO the espresso, not the other way around, that way the milk is floating; on top, where you then add the sugar, and stir it up.

Cappuccino tastes better when it is really hot, and has two teaspoons of sugar. (small teaspoons, like the ones in expensive silverware).

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