Myth: Cappuccino’s silky magic is beyond the grasp of home baristas. It’s just too delicate of a dance, best left to the cafe.
Nonsense, the perfect Italian cappuccino is a cinch. All you need is a little practise and some great Italian coffee…
Said great Italian coffee: We’re using Gimoka’s Deciso. A decisive and intense coffee, it can stand up to all that milk, ensuring you won’t be drinking a watered down mess, while its woody aroma with hints of bitter cacao is just what you want in a cappuccino.
The ratio: The perfect Italian cappuccino is 25ml espresso and 85ml fresh whole milk. Yep, sorry dieters, it has to be whole milk or you won’t get that great cafe froth.
- Pour cold milk into your electric milk frother, about a third full and get frothing
- Once it’s has finished, tap the base of the frothing jug firmly on the countertop to compress the foam
- Prepare your Gimoka Deciso pod espresso in a large cup
- Pour the foamed milk directly into the cup, first aiming for the centre, then continuing in a circular motion out toward the rim
- Dust with bitter cacao