You can get a great cappuccino, a coffee drink made of espresso, steamed milk and foam, at a cafe or coffee house for a few dollars a cup. Or if you’re willing to learn, you can make cappuccinos yourself at your home or office using an espresso or cappuccino machine purchased from any home and garden or high-end retail store.
Clear some counter space for your cappuccino machine. Make sure all controls are off before plugging in.
Fill the water reservoir to its maximum fill point, which should be labeled on the reservoir. Use soft of filtered water for best results.
Turn your machine on.
Remove the machine’s portafilter and place ground espresso into the portafilter cup.
Press the grounds using a built-in tamper or a hand tamper. Tap the side to release lodged grounds and repeat the process.
Put the filled portafilter back into the machine, sliding and locking it into place. Place a demitasse cup or shot glass, or two for a double shot, under the filter.
Turn on the brew button to begin pulling espresso. A double shot normally takes 15 to 25 seconds but you can turn the brew off once the cup is full.
Fill chilled metal pitcher with milk about 1/3 to 1/2 full. Whole milk froths best but any type works.
Place a thermometer inside the pitcher and put the pitcher under the steamer wand on the cappuccino maker.
Turn on the frother. On many cappuccino makers this process is as easy as setting the pitcher down and waiting until it stops frothing. With others you may have to move the pitcher to set the frothing wand just below the surface and wait until the thermometer reads 150 to 155 degrees F before shutting the machine off.
Pour the espresso into a mug. Pour the milk on top, concentrating on holding the foam back with a spoon until the mug is 1/2 full. Spoon the foam onto the espresso and milk mixture.
Add any flavoring syrup with the espresso and dress the top of the finished cappuccino with cinnamon or nutmeg for extra flavor.