- Besides a good coffee
machine, fundamental in preparing a decorated cappuccino, you need
a sufficiently thick steel jug with a slightly conical shape and
with a lip for accurate pouring.
- Depending on the number
of cappuccinos required, use a jug of the right capacity. Either
from one litre if you want to prepare three to four cappuccinos,
a three quarter of a litre for two to three cappuccinos, and a half
litre for one or two cappuccinos.
- Remember to have perfectly
foamed (frothed) milk, and that in order to perform good decorations,
the milk jug must be half filled. Use fresh whole milk.
- Always clean the end
of the steam wand, and discharge any water that could still be in
the ducts. Then lean the steam wand onto the surface of the milk.
- Open the steam valve,
and make a rotary movement with the jug as the milk begins to get
warm.
To get the correct foaming and the correct temperature of the milk
(72°C) you need about 30 seconds for the one litre jug, 22 seconds
for the three quarter litre jug and 15 seconds for the half litre
jug.
- As the milk gets hotter
it will increase in volume. Hold the jug so that the steam shatters
the milk beads, making the whole substance creamy.
- Let the foamed milk
rest for about 30 seconds before it is used. Never use the remaining
milk left in the jug, and never add fresh milk.
- Then you proceed to
extract the coffee (possibly "ristretto") from the machine.
Heart shaped
decoration
- Slowly pour the milk
into the cup. When you have half filled the cup, lift the jug back
making a small rotary movement.
At this point keep on pouring the milk, shaking the jug in order
to form a circle lengthened with a thread of milk, which will become
a heart.
Leaf shaped
decoration
- Pour
the milk up to half a cup. Then, increasing the milk flow, go towards
the opposite side of the cup, shaking the jug at the same time.
Curved lines will be formed, which you then cut in half by a thread
of milk, creating a leaf shape.
Apple
shaped decoration
- Use
the first foaming of the milk, because it is always the most compact.
Pour the milk on the cup's wall, go forward with the jug pouring
just a little of the milk, then go back towards the stem that will
be formed. Slightly shaking the jug, you increase the quantity of
milk until the cup is full.
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