A cappuccino looks simple until you try to make one at home and end up with a mug of hot milk that tastes nothing like the café version.

The difference comes down to the balance of coffee and milk, the texture of the foam, and the order in which you brew and steam. You can work on all three without an espresso machine.

Ratio and Cup Size

A classic cappuccino is often described as roughly equal parts espresso, steamed milk, and foam by volume. Treat that as a guide to the finished drink, not as a set of measurements for the pitcher. The milk expands as you steam it, so the amount you pour into the pitcher isn't the volume you'll see in the cup.

A cappuccino uses less milk than a latte, so the coffee flavor is more pronounced. Choose a small cup rather than a wide mug. You don't need to fill the cup to the rim, and adding more milk just to fill a larger mug will dilute the espresso.

Ingredients

Use cold whole milk and finely ground coffee. For the basic cappuccino, you'll need:

- 18 to 20 g of finely ground coffee

- About 60 ml of cold whole milk

This makes one cappuccino.

Choose a steaming pitcher that will be no more than half full when you add the milk. That leaves room for the milk to expand and circulate. If you don't have an espresso machine, use a moka brewer for the coffee and a French press to froth the milk. The foam will be coarser.

Steps

Have the cup and pitcher ready before you start so you can go straight from brewing to steaming. Make the drink in this order:

1. Brew the coffee. Pull a double shot into your cup, or brew the coffee in a moka brewer and pour it into the cup. Set the cup beside the pitcher so it's ready when the milk is finished.

2. Froth the milk. If you're using a steam wand, briefly release steam to clear condensation. Add the cold milk to the pitcher and hold the tip just below the surface. Open the steam and listen for a short, soft hiss as air enters the milk. Lower the tip farther to keep the milk circulating.

3. Pour the milk. Tap the pitcher once and swirl it to break up large bubbles. Start with the spout above the cup so the milk mixes with the coffee. As you finish, bring the spout close to the surface to lay the foam on top.

When steaming, aim for 60 to 65°C. If you don't have a thermometer, use the warmth of the pitcher as a rough guide rather than waiting until it's too hot to hold. With a French press, warm the milk first, then work the plunger to froth it before pouring.

Adjusting the Foam

If the foam comes out thin, chill the pitcher briefly and use milk straight from the fridge. According to Matt Haw, a barista writing in Perfect Daily Grind, holding the wand tip too deep heats the milk without drawing in enough air to build foam. If the foam forms a stiff clump, shorten the time you spend adding air.

For a drier cappuccino, pour less liquid milk and finish with a thicker layer of foam. Aim for fine bubbles that still pour smoothly. A stiff clump isn't the same as a drier pour: the first is a texture problem, while the second changes how much liquid milk goes into the cup.

Serve the cappuccino as soon as you pour it. If you like cocoa or cinnamon, dust a little over the finished foam just before serving.