The Cappuccino is believed to have been first invented in Italy in the early 1900s, with the first recorded referencing being cited as appearing in the 1930s. As the foam begins to form move the jug slightly higher and begin to pour through. To get the foam for the cappuccino, give the milk jug a final quick spin before pouring it from a low height to the cup with a slight wiggle. ![]() This is done because we want the resulting milk to be tightly compacted with a smooth, glossy finish. Whilst the espresso is pouring, lightly swirl the milk in order to force some liquid around. Now it is time to turn your attention to the espresso. Turn the steam arm off before the milk gets too hot and begins to spoil, purge the arm and place the milk to one side, giving the base of the jug a gentle tap to remove any large bubbles. ![]() This subtle movement will begin to spin the milk, layering it in the process. Give the steam wand a quick purge, place the tip just underneath the surface of the milk and then turn the steam arm on.Ī sucking and ‘chirping’ noise should be noticeable as air the hot air gets drawn into the milk.Īs the milk begins to heat up gradually lower the wand and position it so that it is close to the jug’s side. This is because there needs to be enough milk present to be able to instigate the correct foaming motion, but, on the other hand, too much and the contents are likely to overflow once the milk begins to expand. ![]() As a rule of thumb we suggest you only 1/3 fill the milk jug.
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