Let's start with the basics: before rushing to learn how to make a cappuccino, let's discover what ingredients we can use and what are the origins of this divine drink. We assure you that by following this recipe you will make a great cappuccino!

At Cafés Roma, we admit it: we have a healthy obsession with a good cup of coffee and we are dying to share with you all the secrets we know about this fascinating drink. 

Ingredients to make a cappuccino

Let's start here, the most basic thing to learn how to make a quality cappuccino: the essential ingredients. These must be a quality coffee, that allows you to enjoy with all five senses, and fresh whole milk.

Regarding the proportions, the coffee should have the same measure as an espresso, that is, 30 ml, while we will need 120 ml of milk. This can always be modified according to the consumer's taste. However, if this is the first time you are using our recipe, we recommend that you follow it to the letter.
You won't regret it!

Next, we will see two ways to make a quality cappuccino: one for those who have a coffee machine, and another for those who don't have one and want to do it manually. Therefore, depending on the path you choose, the utensils you will need will vary.

For latte fans, there is no better recipe than our cappuccino!

How to make a cappuccino with a machine

We detail the steps you must follow to learn how to make an unprecedented cappuccino with a machine.

Prepare the espresso

If you really want to know how to make a perfect cappuccino, you must first make the best machine espresso. Follow our tips and this will not be a problem.

Recommendations when choosing a good coffee

First, the coffee. You should always choose a good coffee, preferably whole bean. Make sure it is high quality and fresh. The closer the roasting date, the better.

Recommendations for grinding coffee

The ideal amount to grind is between 7 and 12 grams. The duration of this operation should not exceed 30 seconds, otherwise we run two risks:

1. The bean is too coarse: in this situation, a low extraction coffee will be created, with an acidic and even slightly salty taste. This happens because the water passes too quickly through the beans.

2. The bean is too fine: the coffee will compact and the water will barely be able to pass through, resulting in a bitter and dry coffee. The espresso should have a sweet taste, with a little acidity and a pleasant aftertaste. To control this, the way the bean is ground is vital.

Let's move on to the coffee maker

The water you introduce must be purified and the machine must be preheated to 90°C.

To know if you have achieved good results, look at the tone of the coffee: if the first drops have a hazelnut color and at the end it has a creamy texture, you've done great.
You're getting closer to that perfect cappuccino you long for!

Prepare the milk foam

If you have an Italian machine, this step will be significantly simpler.
Through the steam wand you will create the milk foam. Try to do this process in a tall pitcher, preferably metal. As we mentioned before, the best milk for this foam is whole and fresh.
We recommend it 100%!

Pay attention to the sound of the wand

The sound is a clear indicator of whether you are on the right track.
The sound should be constant, as long as you keep the pitcher in the correct position.

• If you suddenly hear an strangled sound, the wand is too deep and needs to be closer to the surface.

• If you observe many bubbles, you must introduce the wand further into the pitcher.

If you have already done the operation but are not sure of the result, here is a tip: take out a thermometer and measure the temperature of the milk. It should be between 55°C and 65°C.

1. Assemble the cappuccino

This is a complex process, but indispensable if you want to know how to make a perfect cappuccino. With practice, this operation will be easier for you, we assure you.

If you follow our guide on "How to make a perfect cappuccino", you should bear in mind that this drink is composed of three parts: coffee, milk and foam. These parts must have the same proportion, so pay attention to the quantities and measurements.

The correct order for serving means pouring the milk into the coffee, and not the other way around. In addition, at this point you must consider that:

• If you raise the pitcher while pouring, only milk will come out.

• If you bring the pitcher closer to the cup, foam will come out.

Therefore, your practice and skill will be decisive at this point.

How to make a cappuccino without a machine

We know that many coffee addicts have not had the opportunity to buy a real machine. These people also have the right to enjoy a good cup of coffee for breakfast or a snack.

Therefore, we will detail how to make a quality cappuccino without a coffee maker.

Follow these simple steps and you will get good results, we assure you!

1. Prepare the coffee in the usual way you used to.

2. Create the frothy milk that characterizes cappuccino:

   • If you have a frother or a milk whisk, you will do it easily.

   • If that's not your case, learn to do it manually: you will only need a bottle where you pour cold milk from the fridge. Once you are sure it is completely closed, shake it for at least a couple of minutes.

3. Heat the foam: put the uncovered bottle in the microwave for a few seconds, this way the foam will stay on the surface.

The origins of cappuccino

There are many theories about the origins of this drink. Although this mixture has always been popularly considered properly Italian, this is not entirely true.

Italians were not the first to know how to make a cappuccino

The first cappuccino coffees were made outside Italy, specifically in the city of Vienna. The most widespread theory states that the first time a cappuccino was consumed was in a Viennese establishment in 1683.

Let's delve a bit into the context of the time: that year the Battle of Vienna had taken place, and at the time of the retreat of the Turkish troops, the Viennese inhabitants found some sacks of Turkish coffee that had been left behind.

When preparing them, the inhabitants, who were not accustomed to the bitter taste of coffee, decided to mix it with milk cream and honey, so that it would be smoother for their inexperienced palates. This is how the first cappuccino was consolidated, which received this name due to its hue.
Confused? Keep reading and you will understand why.

The origin of the term cappuccino

The origin of the word comes from the term "cappuccio", the name by which a group of monks were colloquially called, whose habits had a similar color to what is now observed when we mix espresso with milk foam and make a cappuccino.

Cappuccino today

Although originally the ingredients used for this drink were coffee, milk cream and honey, we have observed a clear evolution over the years.

Currently, the secret of a good cappuccino lies in the authenticity of the ingredients: quality coffee and fresh milk, with the foam evaporated at the correct temperature.
Believe us, this will make all the difference.

If this guide on how to make a perfect cappuccino has been useful to you, come to us to choose the best coffee; we have high quality varieties. At Cafés Roma we have a long history in the sector and we want to share our love for coffee with you.

Take care and enjoy this drink in the comfort of your home!