Mastering the Italian Cappuccino

How to Make the Perfect Cappuccino – The Italian Way

Understanding the Cappuccino

A true Italian cappuccino is a harmonious balance of one-third espresso, one-third steamed milk, and one-third velvety milk foam, served in a 150–180ml cup. This elegant proportion delivers a rich, full-bodied flavor softened by creamy texture — a morning ritual deeply rooted in Italian coffee culture.

Choosing the Right Coffee Beans

The heart of every cappuccino is a perfect espresso. For an authentic experience, we recommend:

• Red Blend – 80% Arabica from Central America and Brazil, 20% Robusta. Full-bodied with refined cocoa notes — ideal for a smooth, chocolatey cappuccino.
• Black Blend – Arabica Alta Mogiana and premium Robusta. Bold and intense, with toasted bread and bitter cocoa nuances for a more robust cappuccino.

Step-by-Step Italian Cappuccino Guide

A) Prepare the Espresso

• Grind fresh Tonino Lamborghini beans to a fine espresso consistency.
• Tamp evenly to ensure uniform extraction.
• Brew a single or double shot (25–50ml) into a preheated cappuccino cup.

B) Steam the Milk

• Use whole milk for a rich, creamy texture. Alternatives like oat or almond milk can work but will produce different foam quality.
• Steam milk to 65°C (150°F), introducing just enough air to create a silky microfoam without large bubbles.

C) Combine & Serve

• Pour the steamed milk over the espresso in a steady, controlled motion, letting the foam settle on top to form the cappuccino’s signature “cap.”
• For a touch of indulgence, dust lightly with cocoa powder or cinnamon.

Enhancing the Experience

• Latte Art – Master the pour to create elegant patterns, elevating presentation.
• Pairing – Enjoy with a fresh cornetto or biscotti for a traditional Italian breakfast.
• Timing – In Italy, cappuccino is a morning pleasure, rarely sipped after 11 a.m.