The name cappuccino presumably stems from the order of Capuchin monks. The precise reference is either to the hoods worn by the monks (Italian: capuccio) whose shape resembles the bonnet of milk foam in a cappuccino or the brown colour of the hoods which matches the ideal brown colour of the beverage.

Ingredients

7.5 - 8.5 g of finely ground coffee beans (espresso roast)

25 - 30 ml of hot water (90° - 95° C)

100-150 ml of milk

Preparation

Pour the espresso into the cup while whisking the cold milk. Heat the milk, but not above 65° C. Then pour the frothed milk into the cup.

Material

Pre-warmed cappuccino cup

Prerequisite

Whisk the milk.