How to make cappuccino coffee-caramel macchiato coffee

First of all, pour the milk into the kettle, about half of it, then close the lid, one hand holds the kettle, and the other hand keeps pumping and pressing the piston of the kettle. The faster the speed is, the more delicate the foam is, until the milk in the kettle changes from half to a pot of ok, and then pour out the milk and foam and set aside.

The practice of cappuccino coffee

The next step is to make coffee, wash the kettle, and then put coffee powder in the kettle. If it is a 3-cup press (12 ounces), put 20 grams of coffee powder, pour it evenly into the kettle with 90-95 degrees hot water, and pour it to the upper circle of the mouth.

The practice of cappuccino coffee

Make sure that the coffee powder is in full contact with the hot water, and then close the lid. The piston of the lid should be gently pressed on the surface of the water. After 4 minutes of timing, gently press the piston down, but do not press it to the end, leaving a finger space, ok! The coffee is ready.

The practice of cappuccino coffee

Finally, there is the blending of cappuccino! Take a favorite coffee cup and pour the ready-made coffee into the cup, depending on whether you like espresso or light coffee. Then pour the previously pressed milk into the coffee, and when you pour it, you'd better press the liquid surface with a spoon, let the liquid milk be poured into the coffee first, and finally scoop the foam into the milk coffee. A cup of delicious cappuccino coffee will be ready, it's very simple!

The practice of cappuccino coffee

A little reminder: remember to press the foam first, and then make coffee, in order to let the pressed foam and milk have a certain time to layer, cappuccino coffee is half milk + half foam. If you want to make a hot cappuccino, heat the milk and press it. In addition, there are some differences between this cappuccino coffee and the ones sold in the store, and the tools and recipes are also different, so the taste cannot be compared with each other. This is just a reference practice studied by the editor himself.