Nei dettagli. Into the details. Let’s get into the details of making the perfect cappuccino. First you must begin with good coffee beans correctly roasted and packed. Illy, one of the world’s largest producers of Italian espresso, offers a blend made up of 9 varieties of Arabica beans for your pursuit of the perfect cappuccino.
Then there is the making. Mastering the 4 M’s of Making a Good Espresso results is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure. You will need about 25ml of espresso for the perfect cappuccino. Next the details of the milk; chilled milk in metal pitcher with the proper pouring performance. Frothing the milk to the proper temperature (150 ºF -160 ºF), inserting the steam wand at the proper angle (diagonal, just below the surface of the milk) and moving it deeper into the milk at just the right moment to create the proper foam can be daunting.
If all goes well you will have made a proper cappuccino which according to Illy’s Università del Caffè should be about 150ml, containing one espresso coffee and equal parts of steamed milk and froth. To me making a proper cappuccino is about the simple fact that Italians care about the particulars, the collective attention needed to accomplish a task at its highest level of enjoyment. Seeking perfection in the art of the everyday, bothered by the devilish details.