Italian Cappuccino with Velvety Milk Foam

What you need

• 7 g finely ground espresso coffee, for one shot, about 30 ml
• 150 ml (2/3 cup) cold whole milk
• 1 pinch cocoa powder, optional

Method

Restated from the original video

1. 1

   Warm a cappuccino cup of about 150-180 ml by filling it with hot water, then empty it.

2. 2

   Pour the cold milk into a small steel pitcher, filling it no more than a third.

3. 3

   Dose the coffee into the portafilter, level it and tamp firmly and evenly.

4. 4

   Pull a single shot of espresso straight into the warm cup, about 30 ml in 25-30 seconds.

5. 5

   Purge the steam wand, dip its tip just under the surface of the milk and open the steam fully.

6. 6

   Hold the tip near the surface so it draws in air with a soft hiss until the milk has grown by about half.

7. 7

   Sink the tip a little deeper and let the milk spin until the pitcher is too hot to hold comfortably, about 65 °C (150 °F).

8. 8

   Tap the pitcher on the counter and swirl it so the foam turns glossy and fine.

9. 9

   Pour the milk into the espresso in one steady stream, finishing with a dome of foam about 1-2 cm deep.

10. 10

    Dust with a little cocoa powder if liked and serve straight away.

Imported from starbucksathome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.