How to make Cappuccino at home - Connecticut in Style

I was a Barista. The summer before I went to Penn State, I worked in a really unique place in Westport, Connecticut that was a combination of a dry goods and fresh produce store, charcuterie, restaurant and espresso bar. I got the early morning shift working the espresso bar and in the afternoons I made sandwiches in the charcuterie. I remember the day the espresso machine got installed. A massive, restaurant-grade stainless steel system with a row of spouts and nozzles that spit and spewed espresso and steam all day long. It was big enough so me and my co-barista could work side-by-side frantically making espresso and cappuccino for commuters before they headed to the city. I got so good using the frothing nozzle that I could make foamed milk a mile high…and I even learned how to make the fluffiest scrambled eggs.

I still love cappuccino and was recently taught how to make it with some simple tools that you can get at any store that sells cookware. I paid a visit to my friend Lisa, the Domestic Diva and I wanted to share her demo with you. I’m so excited that I know how to make cappuccino at home that tastes as authentic as you would find in any coffee bar – no espresso machine required. Delizioso!

A cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed milk foam.

Supplies:
Italian Espresso Coffee (Danesi or Illy are good bets)
Whole Milk
Espresso Pot (they come in sizes from 1 cup to 12 cups)
Milk Frother
Coffee Tamper

Fill the bottom of the espresso pot with water.

Insert the funnel and fill the funnel with espresso.

Tamp the espresso.

Screw on the top chamber. Place on your cooktop on high heat for 4-5 minutes, all the water will have boiled up through the coffee grinds leaving you with espresso.