Making a Cappuccino

A cappuccino is served with hot milk and milk foam in approximately equal parts.

• Prepare a cup with a bit of sugar (optional).
• Froth some milk.
• Steadily, begin pouring the steamed milk into your espresso cup - maintain a consistent speed and remember to pour gently. This pouring technique is commonly referred to as a free pour.
• To create the famed Rosetta or fern-like pattern, angle the cup toward you while pouring the milk toward the bottom of the cup. Once the cup is 1/2 to 2/3 filled, begin swaying the pitcher back and forth using your wrist. A fern-like pattern of foam will appear on top of your crema.
• Once the milk nears the top of the cup, draw the milk straight back through the center of the fern pattern to create a stem.
• Brew one shot of espresso directly into the cup.
• Stir gently (if sugar was added in the first step).