Simple guide for making the Perfect Cappuccino
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Published 2022-03-09
The cappuccino is one of the three most popular coffee's on the menu and one that baristas should know how to make really well. In Australia there's a slight twist to the way we make them compared to the rest of the world and that is with the addition of chocolate powder. A cappuccino in Australia isn't complete without chocolate!
Other key components of any good cappuccino is a really nice extraction and perfectly textured milk with the right amount of micro foam. Adding the perfect amount of foam is extremely important.
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All Comments (21)
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Beautiful! Love your work! I'm living in North America at the moment and missing the Aussie cappuccino, so I'm learning to make these at home.
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Milk is so important for making cappuccino or any other latte, espresso this video is very helpful for new learners thanks.
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Love u ossy guys! U keep the free spirit. Thank u for sharing this with us.
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Thanks man for creating these videos 🌹🌷☺️😊
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Good informative video!
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Just subscribed (uk) . Bought the rocket apartmento and I’m still learning about frothing. Making plenty of mistakes as o go along but def learning more though your channel
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Great job mate! Just love your videos. Wish I could come and hang out in your cafe! Cheers!
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Man you made me want a cappuccino right now
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Thanks for this guide. Will definitely try this to improve on my caps 😊
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Great explanation and visual on texture and pouring a cappuccinos I’ve just started a job as a barista and this video will help me out immensely. Thank you so much 😊
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With all this information trust me you've won a former barista like subscribe and follower 🙏🏿
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The efficiency of Artisti shot-making is excellent and effortless. My own is slowed mostly by using a hand tamper (Torr) instead of a Puqpress. Every-time I watch your process I am tempted to spring for one . Nice video, well-explained, thanks!
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Soft mate 🎉😊
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The creamy deliciousness of those milk drinks makes me wanna fly there. Great work.
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That cappuccino looks good, unlike the Starbucks one, which who knows It is.
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Magic you make it look so easy and I just want to reach in and grab that coffee and taste it 🙂
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do you find it that if you add more aggressive air at the starting point but cease aeration earlier (so that the milk bubbles whirl about longer) is not ideal compared to how you are doing it, which his soft aerations like the flat white but much longer?
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I love it
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Loved your video. Did you use whole milk?
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Nice!
