As a classic representative of Italian coffee, cappuccino uses espresso as its base, blending steamed milk and rich milk foam to present a layered taste experience. This article will follow Starbucks' professional coffee operating standards to break down the cappuccino making process step by step, from tamping coffee grounds and espresso extraction to steamed milk temperature control and milk foam integration, for a total of ten key steps. At the same time, the article also distinguishes the differences between dry cappuccino and wet cappuccino in the ratio of milk foam to steamed milk, and emphasizes easily overlooked details such as cleaning the steam wand. Whether you want to reproduce the Italian flavor at home or hope to refine your coffee skills, this illustrated tutorial can provide clear and practical guidance.

Illustration: Cappuccino belongs to the category of Italian coffee. The coffee extracted by an espresso machine is rich in flavor with a clear sweet aftertaste, though the operating process is relatively cumbersome. Usually, systematic training is needed to consistently extract a fragrant Espresso of acceptable quality. If you have an espresso machine at home, you may wish to practice by referring to the methods provided by Starbucks professional coffee company.

Note: Dry cappuccino uses more milk foam than steamed milk, while wet cappuccino is the opposite, with a higher proportion of steamed milk than milk foam.

Illustration: Step two, pour the milk into the milk pitcher.

Illustration: Step three, begin steaming the milk. The steam wand must be submerged below the liquid surface, and the temperature should be maintained at around 66–77°C (150–170°F).

Illustration: Step four, immediately clean the steam wand after steaming the milk, otherwise the steam holes can easily become clogged with milk residue.

Illustration: Step five, put the coffee grounds into the portafilter basket.

Illustration: Step six, use a tool to tamp the coffee grounds in the basket evenly.

Illustration: Step seven, time 18–23 seconds and let the espresso flow into the shot glass (la Marzocco).

Illustration: Step eight, pour one shot of espresso into the coffee cup.

Illustration: Step nine, pour the steamed milk into the coffee cup.

Illustration: Step ten, top with milk foam, and a cup of cappuccino is complete.

The above content is compiled by CoffeeHunters, a coffee news website.