The magic for making Rich and mellow cappuccino
Fresh milk： Use as fresh milk as possible， because it has the highest milk fat so that can easy to foam. If you want to make a vegan cappuccino. you can use the oat milk for its best froths and flavor.
Coffee beans： Use Fresh dark roasted coffee beans with high acidity， because high acidity can neutralize the alkalinity of the milk. The intense aroma of dark roasts can ensure that they are dominant and more persistent in the coffee. Fresh dark roasted coffee beans, reach their highest quality between 7 and 14 days after roasting
STEP 03 Pressed Powder &Brewed Coffee：
1.Warm the espresso machine.
2.Warm the espresso machine.
Put the coffee in the filter basket of the portafilter, gently but firmly tamp it down with a tamper, and secure the portafilter in the brew head.
Place a 5- or 6-ounce (148- or 177-ml) cup directly under the brew head.
STEP 04 Froth the milk：
Recommend filling the milk jug 1/3 full
blow a little steam thru your steam wand, then turn off and raise the jug so the tip of the wand is deeply buried in the milk.
Turn on the steam knob, As the milk begins to heat, gradually lower the wand and position it closer to the side of the kettle.do not allow the tip to come back up to the surface while steam is coming out.
Until the side of the pitcher becomes almost too hot to hold（temperature is about 130℉）, start turning off the steam but leave the wand tip-in as the milk will rise close to 145℉ (the thermometer lags).
Our goal is to not over steam the milk (no styrofoam, we want to pour a flat white style that has the right sweetness and texture).
STEP 05 Pour Milk Into Coffee：
Very slowly pour the milk into the cappuccino in one of two ways：
For a smooth cappuccino in which both the warmed and foamed milk on top is evenly integrated throughout the beverage, gently pour the milk over the espresso in a thin, steady stream.
For a cappuccino with a foamy head, hold back the foam with a spoon and gently pour the milk over the espresso. Spoon the foam over the top.