The Perfect Cappuccino in 5 Steps - A Wise Combination of Milk and Coffee

Finding the perfect cappuccino is not easy, let alone preparing it at home. But what makes this two-ingredient beverage so special?

We've already discussed the history of the cappuccino; and as promised, today I want to share with you every tip/secret to make a professionally crafted cappuccino at home: wisely combining two very common ingredients, milk and coffee, is not as simple as it seems.

The 5 golden rules for the perfect cappuccino:

1. The coffee: a good cappuccino always starts with good coffee. Those who think that "diluting" coffee in milk allows skimping on its quality are greatly mistaken. Choose a coffee that suits your taste, as long as it's of high quality (take a look at Dersut blends, they know something about quality!).

2. The milk: there is no cappuccino without good milk. Ok for the existing variants to meet everyone's needs – soy, rice, skimmed, etc... – but if you want a textbook cappuccino, whole fresh milk is a must: in addition to being rich in taste, its proteins contribute to unparalleled creaminess.

3. The quantity: too much milk dilutes the coffee; conversely, the taste might be too strong. In short, precisely dosing the milk is a fundamental phase that determines the perfect balance of the cappuccino. The right amount to consider is between 100 and 120 ml; ideal for obtaining perfect foam.

4. The cup: it should not be much larger than that of the coffee, exactly the right size to contain the milk and a thick foam (about 160 ml capacity). The material? Porcelain, absolutely! Because it tends to keep the beverage warm. The Dersut cup obviously has all these features!

5. The frothing: it's the climax of the cappuccino preparation. At the bar, a steam wand is used. Many also have it at home: you need to immerse it for a few seconds deep into a steel pitcher filled with milk to bring the liquid to a temperature of 35°. Subsequently, you need to swirl it, allowing the volume of the milk to increase and bringing its temperature to 65°.

Note: If you do not have a steam wand, you can easily heat the milk in a saucepan and then whip it for a few minutes with an immersion mixer or in a French press.