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Perfect cappuccinos


To prepare a tasty, fragrant cappuccino, the important thing is to start out with the right ingredients.


1: Milk - it is best to use full-fat fresh milk. The high fat content (3.5-4%) in full-fat milk contributes to the flavour of the cappuccino. To achieve a good level of foam, it is best to use milk with a high protein content (3.2-3.5%) since this contributes to the creamy texture.

2: Jug - stainless steel and not too thick so as to be able to feel the temperature inside. The ideal shape is a truncated cone. The jug ought to be proportionate to the amount of milk to be heated.


3: Machine - to create the perfect foam you need dry steam; the end of the steam wand should have calibrated holes and an angle of 40-45°C to aid the circular movement of the milk, which is necessary if the result is to be compact foam-.



1: It is best to foam the milk before preparing the espresso.

2: Pour the cold milk into the jug, to 1/3 (max 1/2) of its height.

3: Use the steam wand on its own for a few seconds to eliminate any water residues that may have been left inside due to condensation.

Perfect cappuccinos


Stage 1: in this stage, air is injected inside the jug. For this purpose, the wand is immersed as far as the surface of the milk and the steam jet s switched on. Gradually, the foam that forms will increase the level of the milk inside the jug. At this point, it is necessary to lower the jug slowly, keeping the tip of the wand inside the milk. This first stage is complete with the temperature of the milk is 35-37°C; if there is no thermometer, it is possible to notice it as being when the temperature of the jug begins to exceed that of the hand, meaning you will start to feel a little heat.

Stage 2: this stage, which is important for compacting the foam and to give it its fine texture and surface sheen. Continuing to keep the wand immersed in the milk, tilt the jug slightly (see figure) to create a vortex in which the milk rotates quickly. Switch off the steam when the milk reaches a temperature of 65-67°C. If there is no thermometer, this corresponds to the moment when the jug becomes too cold to be held.

Stage 3: once the jug has been taken away from the wand, clean the wand with a damp cloth and then dispense a jet of steam to eliminate any internal residues.



1: While you leave the milk to stand for a few seconds, pour the espresso. The amount of coffee should cover 1/3 of the cup volume, while the remaining 2/3 should be made up of milk and foam in equal parts.

2: To compact the foam and eliminate any residual air bubbles, move the jug so that its contents are rotated quickly and you have a thick foam that is shiny of the surface.

3: At this point, you can create your decorations: pour the milk in the cup, modulating the flow (more intense at the beginning) and moving the cup to create your design of choice.