How to Make a Cappucino

John Green
English 28
October 15, 2013
The Only Way to Make a Cappuccino
Cappuccinos are made in many ways and in all different sizes. What most people don't know is that there is actually a standardized way to prepare a cappuccino that has been lost and forgotten among baristas throughout the world. The average barista will have their own method for making this drink depending on the training that they have received and most coffee shops have improvised cappuccinos to keep up with the super sizing of everything in society, because a traditional cappuccino is a six ounce beverage. There is only one right way to make an authentic cappuccino and anything else is an improvisation.
The beginning of a good cappuccino is an excellent espresso blend coffee. Qualities that make up a good blend are freshness,aromatic complexity, and roast. Espresso is best used seven days after its roasting date, as a roast ages the brightness of the acidity fades, and the more subtle notes in the background have a chance to present themselves to your taste buds. Aromatic complexity refers to the aroma of the blend as well as the freshness. Some aromas found in coffee are fruity, floral, earthy, buttery, caramel, nutty, spicy, and smoky. Any sour or bitter aromas indicate that the coffee has begun to stale. The best aromatic qualities for a cappuccino are cherry, caramel, and nutty aromas. A good blend of coffee that contains these notes is Ethiopia, El Salvador, and Brazil.
Next you will need to prepare the espresso blend for brewing. Espresso is ground fresh for each beverage at a fine grind. The grind, weight, and extraction time all play a pivotal role in the espresso quality. The weight of the espresso is referred to as a dose. You will be dosing the espresso into a portafilter from the espresso machine. First remove the portafilter from the grouphead of the espresso machine, run hot water through the grouphead to clear it of coffee grinds and dry the portafilter basket with a...