How to make a hot cappucino?
Discussion
Got a Gaggia coffee maker for Xmas from Mrs Puggit 
Now I know how to make an espresso, and how to make my milk frothy - but when I add them together the resulting drink, known as a 'cappucino' is cold...
Can I mircowave the milk before hand to help?
Help!
PS - sorry if I spelt it wrong!
>> Edited by puggit on Saturday 31st December 12:56
Now I know how to make an espresso, and how to make my milk frothy - but when I add them together the resulting drink, known as a 'cappucino' is cold...
Can I mircowave the milk before hand to help?
Help!
PS - sorry if I spelt it wrong!
>> Edited by puggit on Saturday 31st December 12:56
Quite seriously... 
OK.
assuming you have the espresso shot already in the cup - you should have a tall sided metal container full of cold milk (the colder the better) - froth using the steamer, which makes it hot, and pour into the espresso (spooning in froth as well) and there you have a cappucino.
I only make them every couple of weeks or so so I always have to refer to the crib sheet that came with mine. Make sure you run hot water through first to get the cup hot and all the metal bits upto temperature. The whole thing with espresso is high temp high pressure, and you get lousy coffee if it's not up to scratch
Keep experimenting
OK.
assuming you have the espresso shot already in the cup - you should have a tall sided metal container full of cold milk (the colder the better) - froth using the steamer, which makes it hot, and pour into the espresso (spooning in froth as well) and there you have a cappucino.
I only make them every couple of weeks or so so I always have to refer to the crib sheet that came with mine. Make sure you run hot water through first to get the cup hot and all the metal bits upto temperature. The whole thing with espresso is high temp high pressure, and you get lousy coffee if it's not up to scratch
Keep experimenting
NiceCupOfTea said:And what would you know?
Quite seriously...
OK.
assuming you have the espresso shot already in the cup - you should have a tall sided metal container full of cold milk (the colder the better) - froth using the steamer, which makes it hot, and pour into the espresso (spooning in froth as well) and there you have a cappucino.
I only make them every couple of weeks or so so I always have to refer to the crib sheet that came with mine. Make sure you run hot water through first to get the cup hot and all the metal bits upto temperature. The whole thing with espresso is high temp high pressure, and you get lousy coffee if it's not up to scratch
Keep experimenting
Assuming you are heating milk with a steam wand.
Get yourself a thermometer, you can even get proper cappuccino/latte ones for a tenner or so if you really want.
Insert wand into cold milk, heat until milk gets to around 40C then ensure wand nozzle is right down at the bottom of the milk, continue heating until milk at about 70C.
That way milk hot enough BUT not too hot, and you get the proper small bubbles that don't collapse.
Advice courtesy of Mrs FiF who was an officially recognised cappuccino wossname; barista ?barrista??
Get yourself a thermometer, you can even get proper cappuccino/latte ones for a tenner or so if you really want.
Insert wand into cold milk, heat until milk gets to around 40C then ensure wand nozzle is right down at the bottom of the milk, continue heating until milk at about 70C.
That way milk hot enough BUT not too hot, and you get the proper small bubbles that don't collapse.
Advice courtesy of Mrs FiF who was an officially recognised cappuccino wossname; barista ?barrista??
Flat in Fifth said:That's the money shot!
Assuming you are heating milk with a steam wand.
Get yourself a thermometer, you can even get proper cappuccino/latte ones for a tenner or so if you really want.
Insert wand into cold milk, heat until milk gets to around 40C then ensure wand nozzle is right down at the bottom of the milk, continue heating until milk at about 70C.
That way milk hot enough BUT not too hot, and you get the proper small bubbles that don't collapse.
Advice courtesy of Mrs FiF who was an officially recognised cappuccino wossname; barista ?barrista??
Thanks to Mrs FiF!
mybrainhurts said:
Nope, it's just one field of my expertise
What's the other....?
CrapCupOfCoffee.........?
yes, that's my alternate login
To be fair most of my capuccino/mocha/espresso attempts so far have been quite drinkable - this morning's wasn't so hot though... Top Top : when making a capuccino and setting up the machine carefully, remember to put the cup under the nozzle *before* switching it on...
Luckily I'd cleaned the drip tray first, so I could just pour it into the cup!
Maybe I should just stick to tea...
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