"Bitter coffee becomes much smoother once it meets milk.
Cappuccino is a type of Italian coffee, made by mixing equal parts of Italian espresso and steamed milk foam. The color of the coffee at this point resembles the deep brown robe of a Capuchin monk covered with a white hood, hence the name 'cappuccino'."

Cappuccino Preparation Process

A traditional cappuccino consists of equal parts espresso, steamed milk, and milk foam, with a classic 1:1:1 ratio.

I. Prepare Espresso

Grind fresh coffee beans to a fine powder.

Dose 18-20g of coffee grounds into the portafilter basket and tamp evenly.

Extract for 25-30 seconds using an espresso machine to yield approximately 30ml of espresso.

Preheat a wide-rimmed ceramic cup with hot water, then pour the espresso into the cup as the base.

II. Steam and Froth Milk

Use whole cold milk.

Pour milk into a steaming pitcher to about 1/3 full.

Purge the steam wand to release condensed water until dry steam appears.

Steaming process: Submerge the steam wand tip about 1cm below the milk surface near the pitcher wall to create a vortex. Turn on the steam – initial "hissing" sounds indicate aeration (continue for a few seconds to form foam), then fully submerge the tip to stop aeration and refine the texture through swirling until smooth.

Stop immediately when the temperature reaches 60-65°C (feels hot to the touch).

Wipe the steam wand and purge it. Tap the pitcher gently to remove large bubbles, then swirl to integrate the milk and foam into a uniform texture.

III. Integration and Presentation

Pour the frothed milk steadily into the coffee cup from a moderate height. At the beginning of the pour, keep the pitcher spout close to the surface of the coffee to ensure thorough integration of the steamed milk and espresso.

Then, gradually raise the pitcher while increasing the flow steadily, allowing the lighter-textured foam to naturally rise and form a stable three-layer structure: espresso at the bottom, steamed milk in the middle, and a dense layer of milk foam on top.

Stop when the foam reaches the rim of the cup. The finished beverage should have a layer of dense, snow-white foam approximately 1–2 cm thick. Traditionally, cappuccinos are not adorned with latte art, allowing the distinct layered texture and balanced flavors to be enjoyed directly.