Cappuccino
Section: Hot: Espresso Family · espresso · dairy · build · under-60s
Glass: سيراميك عريض 200 ml مسخّن
Serve volume: 180 ml
Ingredients (as the source specifies)
- إسبريسو مزدوج 36 ml
- حليب كامل الدسم 120 ml مبخّر بنسبة فوم 1:1
Method
- استخلص الإسبريسو في الكوب.
- بخّر الحليب بإدخال هواء أطول حتى فوم سميك عند 60-65 °C.
- اسكب الحليب ثم توّج بطبقة فوم واضحة.
- اختياري: رشة كاكاو أو قرفة.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
- حليب كامل الدسم 120 ml مبخّر بنسبة فوم 1:1 · 120 × 0.64 = 76.8 kcal
Derived total: ≈ 80 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
Applies to: classic cappuccino built on a double espresso in a 150–180 ml cup, roughly equal thirds espresso, steamed milk and foam.
Target: under 90 seconds from shot start to service.
- Pre-warm the 150–180 ml cup so the drink holds temperature through service.
- Start with cold fresh milk in a clean, cold pitcher sized to the drink.
- Purge the steam wand for 1–2 seconds and wipe it before texturing.
- Have the double espresso ready to pull so the milk goes in fresh.
- Pull a double espresso (18 g in / ~36 g out / 25–30 s) directly into the warm cup.
- Hazelnut-gold crema, even stream — this is the flavour backbone of the drink.
- Steam the milk to a dense, glossy microfoam, stretching more air than a latte for a thicker cap.
- Final milk temperature 60–65°C; never let it climb past 70°C or it scalds.
- Groom the milk: swirl the pitcher and tap out large bubbles until the surface is paint-like.
- No visible large bubbles — texture should shine, not fizz.
- Pour the steamed milk into the espresso, holding foam back at first, then let it flood to finish.
- Aim for roughly equal thirds: espresso, liquid milk, and a 1–1.5 cm foam cap.
- Serve immediately with a spoon; foam should sit as a distinct, dense dome above the rim line.
- Dense enough that a light dusting of cocoa sits on top without sinking.
- Foam cap is dense and 1–1.5 cm deep, holding its shape, not flat or bubbly.
- Milk is sweet and hot to 60–65°C, never scalded or thin.
- Balance reads as coffee-forward, with espresso clearly present through the milk.
The cappuccino is defined by its dense foam and coffee-forward balance; if it tastes milky and flat like a small latte, you stretched too little air or poured the foam in too early.