Learn how to make cappuccino – the queen of frothy coffees

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Mmmm... cappuccino. If you want to learn how to make cappuccino, have just bought a brand new coffee machine, or you've had yours for a while and the art of the frothy coffee is still eluding you, this expert advice will help you nail this popular coffee type. 

Some of the best coffee machines will, of course, make a cappuccino for you at the touch of a button. But what if you have a manual machine that requires you to froth the milk? Or, what if you don't have a machine at all and still want to learn how to make cappuccino at home? We've asked coffee experts to share their cappuccino-making secrets. 

We've asked Robert Hunningher, Founder of Humdingers Catering, to give us the perfect cappuccino recipe. The classic cappuccino consists of espresso, steamed milk and foam, at a ratio of 1:1:1 of each. To make cappuccino, Hunningher recommends the following steps:

Et voila! It might take you a few attempts to master the technique, but cappuccino is actually very easy to make. The best espresso machine with a milk wand will give you the results you want, although some pod and bean-to-cup models can also make a very decent cappuccino – but you will need to make sure that cappuccino is listed as one of the options on the machine you're planning to buy. 

Hunningher explains that 'the difference between the two is the texture of the milk. A latte comes with purely steamed milk, while a cappuccino has both steamed milk and foam, and it is this foam that makes a cappuccino stand out from a latte. 

'To put it simply, a latte is silky and milky and a cappuccino is creamy and dreamy – baristas hate this description, but that’s essentially what it is.'

This is a bit tricky – 'you cannot get a true cappuccino without some sort of a machine, whether it be a barista coffee maker or something akin to a Nespresso machine.' Basically, 'all cappuccinos are espresso-based and without a machine, you aren’t really going to be able to make espresso or froth the milk to a consistency of a traditional cappuccino.'

Having said, there's a little-known way around the problem. Hunningher advises that you can use a Moka (you can buy one from Amazon), 'which is a traditional espresso maker, and you can then fluff up the milk using a handheld milk frother and warmed milk.'

Yum. Or just go to your local cafe and enjoy your cappuccino made for you by a barista. 

This is not an idle question. Milk that's been overheated cannot froth correctly, so you cappuccino will be flat – and, needless to say, it will be too hot and unpleasant to drink. Professional roaster Lynsey Harley, of Modern Standard recommends streaming the milk 'to 131°F/55°C, adding air for the first couple of seconds to stretch it to create that thicker mouthfeel. Pour the milk into the espresso, and if you prefer, add a little chocolate.'

You can get a frothing pitcher with a thermometer on Amazon to help you hit that perfect temp.

Anna is Content Editor at Real Homes. She moved to the world of interiors from academic research in the field of English Literature and photography. She is the author of London Writing of the 1930s and has a passion for contemporary home decor and gardening. At Real Homes, she covers a range of topics, from practical advice to interior and garden design. 

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