Avoid packing down the espresso in the strainer. This can clog your moka pot. You should heat the moka pot for 5 to 7 minutes.
Use fine-ground coffee in the aeropress and shake it once it’s in the chamber. This will ensure that the espresso is extracted evenly.
You can make cappuccino with as much espresso as you like. Consider using a single shot in a small cappuccino or use a double shot for a larger cappuccino.
To make a simple mocha cappuccino, you could use chocolate milk.
Using a chilled pitcher will make the milk steam longer which will create a smoother texture.
If you’re new to steaming milk, you may want to clip a thermometer to the inside of the pitcher, so you can track how quickly the milk heats up. Keep in mind that the milk will continue to heat up after you’ve stopped steaming the milk.
Remember to purge the steam wand and wipe it clean with a wet cloth once you’ve finished steaming the milk. The steamed milk should be glossy and smooth, not dry or lumpy. Keep one of your hands on the side of the pitcher, so you can feel how hot it’s getting. Remove your hand when it gets around 150 to 160 degrees F (65 to 70 C).
The foam will only last for a few minutes with this method.
This method will make lots of foam, but it may have more bubbles in it than if you steam the milk.
Try to warm your cup before you add the espresso and milk. This will keep your drink warmer for longer.
If you don’t feel comfortable pouring the milk and foam in, you can use a long stirring spoon to hold the foam back. Then spoon the foam onto the top of the cappuccino.
