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Cappuccino is a classic Italian hot drink, and in Italy they've been making it for years. Back in 1983 my wife and I visited our daughter, who was then married to a USAF General's Aide in Brindisi, Italy. While we were there we got hooked on cappuccino and have been ever since. There, it's available at almost every gas station and can be had with or without an alcoholic beverage additive. After watching the barista's , mostly around Napoli prepare cappuccino in all kinds of equipment, I learned many of the techniques used to make a good cup of cappuccino. The most difficult of these "arts" is the frothing step. I have tried to observe the variations in preparation of froth, including type of milk or cream, maximum temperature, frothing pitcher configuration, amount of milk, best time in the preparation cycle to start and end frothing. Since my wife and I have cappuccino at 4 PM every day, I've had lots of time to perfect the techniques for a perfect cup of cappuccino. First off, having tried just about everything, we had to try the instant varieties you plop in water. I say don't even think about calling that stuff cappuccino. The machine I use is one of the low end varieties , the DeLonghi (TM)Model BAR 2 U. It has a swiveling arm with nozzles that screw onto the end of the arm. The top of this machine has an adjusting knob that serves as a strength adjuster and a switch valve that diverts the steam from going to the espresso basket, to the frothing arm. It allows use of full steam pressure during the frothing stage. After the froth is made you switch it back to the position that feeds the steam through the basket, where it finishes its cycle.
The frothing pitcher I use was purchased on the internet several years ago. It is stainless steel and holds slightly over 2 cups. I use 2% milk, rather than cream or half and half. Some on the internet have suggested that skim milk froths best. I tried it and didn't see much difference myself. The amount of milk you use is critical. On my machine, if you use less than about 1/2 cp of milk, the milk will reach the point of froth breakdown which occurs at some temperature near boiling. If you use much more than 1/2 a cup, you may end up frothing over the rim before you get good froth. Good froth is a relative term and is liken beauty the eye of the beholder. I am not satisfied unless the froth, when spooned from the top of the pitcher, peaks, something like meringue egg white peaks on a pie topping. A good froth will stand on its own, I always say. The espresso I use is a pre-ground. I have ground my own but for me the extra effort isn't worth it. I'm sure there are real gourmet café' hounds who will not agree. If you choose to take the extra time, then by all means do so. I use 2 brands, interchangeably. One is Kimbo(TM), and Italian import and the other is Cafe' Bustelo(TM). Both are excellent for espresso and cappuccino. IMHO. I have read somewhere on the net that you get better crème (the foamy light coating on the brewed cup before frothing). if you tamp the espresso down in the basket before brewing. I have tried it but found that on my machine, it does give the crème but the packing causes a difference in the density of the cake formed in the basket during brewing. This in turn affects the frothing cycle and introduces another variable, which I don't need, so I don't do it. I just fill the basket level to the top with no pack down. There -- I have told you all I know and maybe more about making the perfect cup of cappuccino. - Frank
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