Rich Cappuccino

From an Enthusiast
Creator:Jonathan Marmolejo

After tasting, reading, observing and listening to so many recipes, I have made this modification by adding and subtracting grams, using the standard and inverted position, with less and more milk, I got to this point, which for me has been pleasant.

Sometimes when I am hot, I add about 4 ice cubes and 115g of cold milk. I recommend giving it a try.

Tried this recipe? Let us know what you think, in the comments below.

Recipe details:

Standard
0:20
Paper Filter

Coffee:

20g
Medium
Tanned Geisha, Panama

Water:

95°C / 203°F
60mL

Equipment:

AeroPress®AeroPress®
  1. Prep: Place your cup and aeropress with a filter paper on a scale
  2. Prep: Place water to heat up to 97°c
  3. Prep: pour 20g of your preferred coffee, mine is Geisha
  4. Prep: Once the water has reached 97°C,Remove, without rushing, take it to the AeroPress, the idea is that it loses about 2°C and you serve it at 95°C directly to the coffee
  5. Pour 60g of water into the AeroPress. (Serves water aggressively)
  6. Stir rapidly for 20s
  7. Place the plunger and push it as fast as possible trying to maintain constant pressure
  8. Heats and froths milk at 60/65°C (The ideal temperature for heating milk for a cappuccino is between 60°C and 65°C. At this temperature, the milk proteins are optimally denatured, creating a dense, creamy foam that is perfect for latte art.)
  9. Pour the milk and enjoy!
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