COLD CAPPUCCINO RECIPES
HOW TO MAKE CAPPUCCINO - THE PERFECT COFFEE - ILLY
great cappuccino is a delight available to discerning coffee lovers, right in their own kitchens. It takes some practice with water, steam and foam, along with the right equipment on your countertop. You’ll want an espresso machine with a built-in steaming wand. And of course, illy coffee on hand as your foundation.
Provided by illy Caffè
Total Time 3 minutes
Prep Time 1 minutes
Cook Time 2 minutes
Yield 1
Number Of Ingredients 2
Steps:
- Pour cold milk into a metal steaming pitcher, about a third full
- Release steam from the steaming wand for two seconds to eliminate any residual water
- Dip the tip of the steaming wand into milk and start frothing. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
- Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
- Tap the base of the pitcher firmly on the countertop to compress the foam
- Prepare an espresso in a large cup (ideally, a cappuccino cup)
- Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim
- Operate the steam one more time to eliminate any remaining milk residue
Nutrition Facts : Calories 90 cal
HOW TO MAKE CAPPUCCINO - THE PERFECT COFFEE - ILLY
great cappuccino is a delight available to discerning coffee lovers, right in their own kitchens. It takes some practice with water, steam and foam, along with the right equipment on your countertop. You’ll want an espresso machine with a built-in steaming wand. And of course, illy coffee on hand as your foundation.
Provided by illy Caffè
Total Time 3 minutes
Prep Time 1 minutes
Cook Time 2 minutes
Yield 1
Number Of Ingredients 2
Steps:
- Pour cold milk into a metal steaming pitcher, about a third full
- Release steam from the steaming wand for two seconds to eliminate any residual water
- Dip the tip of the steaming wand into milk and start frothing. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
- Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
- Tap the base of the pitcher firmly on the countertop to compress the foam
- Prepare an espresso in a large cup (ideally, a cappuccino cup)
- Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim
- Operate the steam one more time to eliminate any remaining milk residue
Nutrition Facts : Calories 90 cal
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