LATTE ART TECHNIQUE
THE PERFECT CAPPUCCINO
Milk, foam, and balance
Technical guide • 6 min read
One third espresso, one third steamed milk, one third foam. On paper, the cappuccino seems simple. In practice, it is one of the preparations that most reveals poor milk work. Here’s how to master each step.
THE BASE
THE PROPORTIONS
The rule of thirds
ESPRESSO
1/3
25–30 ml
STEAMED MILK
1/3
60–80 ml
FOAM
1/3
Dense, silky
Glass size
A cappuccino is served in a 150–180ml cup. No more, no less. A glass too large dilutes the balance and reduces heat. Always start with a warm cup.
CUP VOLUME
150–180 ml
SERVICE TEMP.
Preheated cup
MILK TEMP.
60–65°C
THE ART OF MILK
WORK THE MILK
The pitcher technique
Milk work is 50% of a cappuccino's quality. Foam too thick ruins everything. Too thin, the coffee lacks texture.
01 — INCORPORATE
Submerge the wand 1cm below the surface. Swirl the milk. Gradually incorporate air at the start (5 seconds).
02 — HOMOGENIZE
Push the steam wand deeper. Heat while swirling. Stop at 65°C (the hand can no longer tolerate contact for 3 seconds).
03 — TAP
Tap the pitcher on the counter. Swirl to eliminate large bubbles. The milk should look like glossy paint.
04 — POUR
Pour slowly while tilting the cup. Start from the center. The foam naturally follows the hot milk.
THE MILK CHOICE
WHICH MILK TO USE
Cow, oat, or almond
WHOLE COW MILK
The professional standard. Best foam, silkiest texture, neutral taste that lets the coffee shine. The benchmark.
BARISTA OAT MILK
Our favorite plant-based alternative. The "Barista" version foams very well and brings a pleasant slight cereal sweetness.
ALMOND MILK
Foam harder to achieve, stronger flavor. Works well if the coffee is intense enough to stand out.
OUR RECOMMENDATIONS
WHICH COFFEE FOR CAPPUCCINO
The coffees best suited for it
Crème de la Crème (Tokad)
★ SIGNATUREIts roasting designed for milk, with notes of crème brûlée and chocolate, makes it the ideal coffee for cappuccino. It is our number 1 selection for milk-based drinks.
NOTES
Crème brûlée, cocoa
ROASTING
Medium+
Senna Signature
❖ PRESTIGEThe signature blend Carrera Café. Full body, balanced intensity. In a cappuccino, it creates a complex and elegant drink that supports milk remarkably well.
NOTES
Chocolate, nuts
BODY
Full and round
MASTER THE TECHNIQUE
BARISTA TRAINING
In training, you spend an hour working on milk. Cappuccino, latte, flat white: you will leave with the professional technique.
SEE TRAININGS
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