The whole process of how to make a great coffee with the Dry Cappuccino method

The whole process of how to make a great coffee with the Dry Cappuccino method
The whole process of how to make a great coffee with the Dry Cappuccino method

A Dry Cappuccino, also known as a Cappuccino Scuro, is a coffee drink that features a shot of espresso with a minimal amount of dry, steamed milk foam. It’s a variation of the classic cappuccino with less milk, making it stronger and more focused on the espresso flavor.

Here’s how to make a great Dry Cappuccino:

Ingredients:
Freshly roasted coffee beans
Milk

Equipment:
Espresso machine (or alternative methods for brewing espresso)
Coffee grinder
Tamper
Espresso shot glass or cup
Steam wand or milk frother
Coffee cup

Instructions:

Grind the Coffee Beans: Begin by grinding your coffee beans to a fine consistency, similar to table salt. You’ll need approximately 18-20 grams of coffee for a standard Dry Cappuccino.

Preheat the Equipment: Preheat your espresso machine, portafilter, and cup. This helps maintain a consistent temperature during extraction.

Pull the Espresso Shot: Dose the ground coffee into the portafilter basket. Distribute the grounds evenly and tamp them down firmly.
Insert the portafilter into the espresso machine group head and start the extraction process.
Aim for a 1-ounce (30 ml) shot of espresso. The shot should take about 25-30 seconds to extract. Adjust the grind size if necessary to achieve this extraction time.

Steam the Milk: While the espresso shot is pulling, heat a small amount of milk in a milk frothing pitcher, usually around 2-4 ounces.

Froth the Milk: Use the steam wand or milk frother to froth the milk. However, for a Dry Cappuccino, you should aim for less foam than in a regular cappuccino. Create a small amount of dense, microfoam.

Pour Espresso and Milk: Once the espresso shot is complete, immediately pour it into your coffee cup.

Add Milk Foam: Using a spoon, scoop out the minimal amount of frothed milk foam and place it on top of the espresso. The foam should be thick and airy, but not too voluminous.

Serve and Enjoy: Your Dry Cappuccino is now ready to be enjoyed. It will have a bold espresso flavor with a small layer of dense milk foam on top.

A Dry Cappuccino is all about balance and subtlety. The emphasis is on the strong espresso, with just a touch of milk foam to enhance the texture and taste. Adjust the amount of milk foam to your liking, but keep it relatively minimal compared to a regular cappuccino.

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