Posted by Jimmy Evans

In this video you will learn how to make the perfect cappuccino exactly the same we do here at Artisti Coffee Roastery.

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.

Video Transcript

In this video, I'm going to show you
how to make a cappuccino,

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both in an eight ounce takeaway cup
using a double ristretto shot.

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And I'm also going to do a dine
in cappuccino in my six ounce cup

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using a single shot.

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Now, let's get started.

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Get my shot on.

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Nice clean basket.

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Flush my head out.

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Maintaining my recipe here

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from a 22.5 grams.

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So like I said, let's start

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with my double ristretto
in this eight ounce takeaway cup now.

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We do this double ristretto,
which is our one to one ratio.

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I'm going to get 22 and a half grams
of coffee in the basket and I'm getting 22

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and a half grams of yield in my cup.

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I'm going to put two, two heads on here
so I can start that dine in as well.

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That experience in that eight ounce
takeaway cup

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is what's going to cut through
that amount of milk

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and have a really good experience
for your customer

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so that they're getting a full body,
full flavor coffee

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in that eight ounce takeaway.

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Now, like I said,
I'm only doing a split shot,

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a single shot of a normale
a one to two ratio.

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So 45 grams of liquid,
but I will only catch

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one side of that

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into this six ounce cup.

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Now, because of the ounce different
in liquid, I'm going for the single shot

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because I can get quite a clean,
all round flavor out of that single shot.

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And the double ristretto in that six ounce
cup can be quite

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overpowering and and not necessary.

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Plus when you are in a dine
in situation, you might need that extra

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speed.

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And splitting your shots is going to mean
that you can get that

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two cups on at once. Now,

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milk is the main thing for a cappuccino
obviously they're actually the same shots

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that I would put in for a flat white
or just for the flat white in that same

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crockery cup in the eight ounce takeaway,
it's the same for a latte as well.

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So milk is probably the main thing.

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When we're talking about cappuccino.

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It's obviously about texturing your milk
and what the differences are.

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Now, the main three coffees being a flat
white, a latte and a cappuccino.

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When you think about those for us,
they are the flat

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white is around five miles of froth,

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a latte being ten mils of froth
and a cappuccino being 15 mils of froth.

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Now I'm saying froth, but I'm meaning
nice creamy, rich, textured milk.

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And we get that through good

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use of the steam wand,

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adding air in the right format.

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So if you're still working on your milk
texturing techniques, go back

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and watch our other videos.

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We've put links below to them
improving your milk.

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But the main thing to think about here
is how long you're adding the air for.

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We want to get those microfoam bubbles

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add air for a longer period of time
to to really expand

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that milk and get all of the air in
so we get that froth that we need.

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We don't want it to be bubbly.

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We want it to be nice and smooth
and textured.

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Now you can see here
how much milk I'm starting with.

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We do have a video on
how much milk to start with.

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This will be dictated
by the size of your jug as well.

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We actually did a video on this.

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Luke did a video on this,

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and there's a downloadable PDF
which is a great guide for you.

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As a home barista

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or if you're a business owner, a staff,
if you want to reduce wastage.

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Start thinking about

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how much milk you've got to start with,
and particularly on a cappuccino.

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I'm going to start with less milk
because I'm going to froth up to

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the end goal that I need. So

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let's get this.

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So concentrating on the time
that I'm actually adding that air for.

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So flat white would be about one
to 2 seconds of air.

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Latte about three to 4 seconds of air
and a cappuccino is going to be about

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five to 6 seconds of air
on a commercial machine like this.

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If you're at home,

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you might find that you're actually
needing a lot more time to add

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all the texture you want.

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So let's get started on this.

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So I come down.

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So that's the small tearing
sound that I want.

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I would have stopped by now
for a flat white or even a latte.

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Add that little bit
more and fold it back in.

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Temperature 65 degrees.

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Clean that up and we're good to go.

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Now, I'll just jump straight back in
and I'll show you that again.

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Now, starting
I want that air as early as possible.

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So you want to get all your air in before,
say, 40 degrees

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because you want to have time
to kind of fold that air back in.

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Like that all done temperature.

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Beautiful.

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There is my milk nice and clean. So

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clearly added some

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volume to that milk you have a look

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it's nice and rich

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and thick and creamy not fluffy

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but well well textured.

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You want that customers experience
with a cappuccino to not be aerated

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we want it to be smooth
and creamy in their mouth.

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So let's pour

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this in the way that we make sure we do
get all that froth to come out.

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We've blended that in.

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So I'm going to jump straight
on top of that shot

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and you'll see straight away
the texture of this milk

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that is nice and rich.

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I can dome that over a little bit
if I need to.

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I don't have to.

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But just to show that example
for us here in Australia,

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we do have a little chocolate
and chocolate on top there.

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So that for us is a takeaway cappuccino.

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Now, if you come in and have a look
at this, I just want to kind of show you

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how much froth I have got on there
because this is not a nineties

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cappuccino, but we've got a good amount
of froth and texture.

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That milk's nice and smooth and rich.

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Beautiful. So

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customers will love that.

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Now let's grab this this tiny cup.

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So I'm going to show you one little trick

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that you might have seen on some people's
coffees, you know, show how they do it.

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And the trick is putting the chocolate
on top of the shot.

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So the challenge with this is
you need to make sure you pour in a way

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that doesn't actually

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blend the chocolate back into the coffee
and kind of make a mocha anyway.

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So make sure you spin your shot
and just do a really light dusting.

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If you make it to heavy, it will actually
clump up and not pour as nicely.

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So then when I pour,

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I've got this nice chocolaty top.

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Beautiful.

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There's my cappuccino.

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You can you can dab on top
if you didn't nail your latte art.

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Or you can do a little

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nice little

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techniques like there if you wanted to

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make sure that customer does
get that full chocolaty experience.

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But they've also, you know, you haven't
covered up your beautiful latte art.

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So we want to make sure
that customer sees that

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there's our dine in.

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Tidy up our takeaway.

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And that right there is how we how
this is a tasty coffee rises

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make up, it changes.

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Your customer will be happy.

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If you've got a little tasting card
like our champion here.

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I'm going to stick that in the side
so the customer can read about your coffee

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and get the full experience
of what they're tasting in your coffee.

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Now I've been through the full coffee
menu, a basic coffee

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menu of what you'd expect to see
and how to make all them.

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It's a really simple video
showing you the process

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and what I do
and the shots and the cups I'm using.

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So I recommend if you enjoy this video
head to the link below

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so you can see the full drinks menu.

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And there is even a downloadable PDF
with that one as well.

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Again, just to help manage your.

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Make sure you nail
all of your recipes in your coffees.

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Guys if you like this video,
please subscribe to the channel or hit

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the like button and the bell icon.

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So you get notified of all future videos
and we'd love to hear your feedback

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if this is how you make cappuccinos
in your country or not,

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let us know how you do it
and if you enjoy this video.

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Thanks for watching. See you next time.

 

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