how to make cappuccino at home

how to make cappuccino, coffee, back coffee at home 

hello my name is Mr.Aamir I’m the 2010 world Barista

Champion and the director of education for Blue Bottle


 internationally and today we’re going to talk about

how to make a cappuccino

now for a cappuccino, you’ve got some core ingredients we’ve got some wonderful coffee today we’re using

the Hayes Valley espresso you have delicious ice-cold milk you’ve got coarse water being

plumbed into your equipment and you’ll have all the tools you need to make that same delicious drink

that we make for you in our shops one of the defining characteristics of a cappuccino is that

it’s about a 5 to 6-ounce beverage


so it’s usually nice and proper that keeps the ratio nice and tight so the very first step is we

want to make sure that our cups nice and hot I’m going to add a little water off the machine here

this is going to keep it

at a high temperature so that it maintains all the heat and we don’t have to take our milk

to such a high temperature

which lets us keep a little bit more of the sweetness out of it the next step we want to get our pop ready

so this is referred to as a porter filter you got the basket right here this is where you’re going to

put your coffee that you’ve ground and are preparing to extract you want to make sure it’s nice

and clean and dry which is



what we use our porter filter towel for and we’re precise about this so we use digital scales to

measure the weight to make sure we’re super specific on it down to the tenth of a gram got

a grinder

here I’m going to run just a little bit though to make sure everything we’re getting is nice and fresh

so our grinder is going to dose a timed out version of coffee into here but it’s probably not as precise

as we want so we

double-check so right now I’m at nineteen point five I want to add a little bit more and there we go

now I’m at 26 so I have to use this process this next step is called levelling and that’s where we

shift the coffee grounds



around the top of the basket to try and get a nice and even surface so the next step you want to

compress this bed of coffee down just a little bit to do that we use this right here this is a tamper it’s

like a chef’s knife everybody

has one that fits their hand just right you want to make sure your portafilter is nice and level you

want to line coming straight up from that through your elbow and then you compact it nice and evenly

the most important

parts are you want to make sure it’s nice and level because that’s going to affect how fast the water

goes through the various parts of the puck so now that we have the portafilter tamped we’re ready

to lock it in and start pulling

your shots so we want to get the water out of that Cup again we’ve got another scale up here the

three big variables we pay attention to is the dose so the amount of coffee the yield the amount

of stress are going

into the cup and the time that it takes I’ve got a little timer right here so flush a little water through

the group headlock it in nice and tight and then we’re going to pull that shot now for the Hayes

Valley, this is a very very tight



extraction right 20 grams of coffee in 420 grams of coffee out that’s what we would refer to as a

reasonably short shot but we want to show that extraction process down so we’re aiming for

about 30 to 35 seconds overall

time to get it to taste just right it’s now the time it takes for that to happen is what’s going to affect

the flavour a low 20-second shot is going to be a very sour unbalanced shot for the haze

we tend to like something

between 30 and 35 seconds to get that nice chocolatey clean fav flavour if you go a little bit longer

than that say 40 seconds or even higher than that the shots can start to taste excessively bitter

33 seconds right in

the pocket so as you can see that is a nice lovely shot that we have there so now that we’ve

got a well-prepared shot that falls into the parameters just the way we want we’re going to steam

up some milk and

finish up this cappuccino now when you’re steaming you want to take this steam wand tip that has

a few little holes in it that that hot air jets out through and you want to have it right at the surface

of the milk in your pitcher



because that’s going to let it whip in air to create the texture that you’re looking for once you’ve

added the desired amount of texture you’re going to lift that pitcher so that’s not whipping it any

more air but it’s still bringing that temperature up right into the zone that you want to steam is

going to be quick it’s going to take

about five to six seconds on this machine whole machines may take a little bit longer but overall this

is one of those experiences where most people you know you blink and it’s done you wonder what

happened do we

have it adjusted right there I’ve got that tip at the surface and turn that on you hear that air whipping

in you don’t want to do too much and then that quick you want to make sure you wipe off your

steam wand give it a

little purge at the end you’re going to give my espresso one more little squirrel a great thing to do

after you’ve seemed your milk tap it on the counter and give it a nice swirl we call that polishing

that’s going to

take what was a rougher texture and give it a nice shine so it’s got that white gold like Cadillac

milk and then you’re going to combine the two with latte art there’s a lot to be said about this

and it takes some baristas



a lifetime to learn well so I’m not going to try and describe it to you too much I’m just going to show

it to you and act like it’s a mystic talent that only professionals can develop after years of practice

and that right there is a finished cappuccino pardon me you


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