Making a cappuccino

A cappuccino (/ˌkæpəˈtʃiːnoʊ/; Italian pronunciation: [kapputˈtʃiːno]) is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk (originally: cream) is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. -Wikipedia

Cappuccino is probably the best-known coffee drink worldwide, and it's an excellent breakfast drink. You can get it in pretty much any place where coffee is served. A cappuccino typically has one shot of espresso (20-30 ml), and the rest of the drink is split approximately half/half between hot milk and milk foam, taking a volume of approximately 150-180 ml - however, you'll find places where the drink is larger, or where ratios are somewhat different. But the basic formula - coffee, milk and foam - doesn't change.

Note: If you're in Croatia at someone's home, and someone asks you if you want a coffee or a cappuccino, by "cappuccino" they'll often mean instant stuff. Therefore, it's best to ask.

Ideally, you'd have an espresso machine with a steam wand... But you can make a pretty good cappuccino without those. Instead of espresso, you may substitute moka or aeropress coffee pulled in a more concentraded way. Won't be the same, but you'll like the result.

The milk should ideally be heated to 65-70 degrees celsius and frothed with a steam wand... or at least a battery-operated frother. This way you can produce a silky smooth and wet microfoam, which you can pour as latte art, and which will separate into milk and foam layers by itself... But doing that is not easy.

Instead, you can get rather satisfactory results using some other methods of frothing milk - though you won't get as perfect results, you'll end up with a pleasing drink at low cost and low gear. Here's two methods:

The jar method

1. Put milk into a jar
2. Close jar and shake like mad
3. Open the jar and microwave the milk to stabilize the foam

The French Press method

1. Pre-heat the milk
2. Put milk into French Press
3. Pump up and down strongly a few times
4. Take the plunger out and put it into a sink or somewhere, and swirl the milk around (you may microwave it too).

Ideally, the final milk volume should not be over 50%-ish more than what you had at start. If it's doubled, it is probably too dry. If you're wondering whether to do coffee or milk first - go with coffee, to get the best milk possible. Cappuccino is very much about the milk.

Once you got your coffee and milk ready, it's time to mix them:

Step 1: Pour in coffee

Step 2: Add milk/foam. If your foam is too dry to pour, use a spoon

Step 3: Decorate (optional) and serve

You may use cocoa powder, cinnamon powder, chocolate syrup etc. to decorate the cup, or maybe not

Here's another cappuccino, undecorated foam in a clear cup and with foam made using a milk frother.

Congratulations! You got yourself a cup of homemade cappucino, done with minimum of gear and pretty close to the stuff they serve in most cafes. Probably good looking too.