This is the recipe for a wet cappuccino, which is a version with more steamed milk and less foamed milk. This increases the ammount of milk compared to the traditional Italian cappuccino, and it allows the barista to create designs similarl to latte art. A wet cappuccino is closer to a latte since is milkier.
7gramsmedium-dark roast coffee beansup to 9 grams depending on the filter basket
1.5oz.filtered, or spring water
3/4cup3/4 cup cold milkwhole, or 2% are the best, but nonfat works too
Turn on the espresso machine to heat it up
Finely grind 7-9 grams of coffee beans to an espresso grind size.
Place the coffee grounds in the filter-basket.
Slightly knock the portafilter on the counter to pack and level them. If you have an espresso leveler, use it to perfectly level your coffee puck.
Tamp the coffee grounds with a considerable amount of pressure. When you are done tamping, there should be about 3-4 mm from the basket's edge to the coffee puck.
Lock the portafilter in the espresso machine.
Place a cappuccino cup on the designated spot on the espresso machine tray and and switch the brew button ON.
Pull your shot for about 20 to 25 seconds.
You should get about 1 fluid ounces of espresso. If you get considerably more than 1 oz. grind your coffee finer. If you get too little coffee, grind your coffee slightly coarser. Put the espresso aside.
Steam the Milk
Switch your espresso machine from espresso brewing to milk steaming and let the boiler warm up and reach the needed temperature.
Pour the milk into a stainless steel pitcher. The milk should be cold as this gives you more time to froth without scalding the milk.
When the machine is ready for steaming, submerge the steaming wand just below the milk surface and start the the steam.
Tilt the pitcher at an angle, so that the milk swirls, moving around in the frothing jug.
As the milk froths and stretches, the foamy part raises up. Lower the steaming wand little by little in the pitcher until you reach the bottom. You want to advance quicker than with the classic cappuccino, to avoid creating too much milk foam.
As the milk continues to heat up and form more froth slightly tilt the pitcher to maintain the swirl. Continue to steam until the side of the pitcher becomes hot - around 155°F.
Turn off the steam while still holding the tip of the wand under the milk surface.
Combine The Drinks into a Cappuccino
There should be almost no milk foam in the pitcher. Pour the steamed milk over the espresso, creating a design with the foamier part of the milk.