Cappucino - Shot of espresso - Foamed milk for cappucino x Pour milk and foam on top of coffee > Should be around 1/3 espresso, 1/3 hot milk, 1/3 foam. Wet Cappucino ("Flat White") - Shot of espresso - Foamed milk for cappucino > Should be around 1/3 espresso, 2/3 hot milk, no foam. Dry Cappucino - Shot of espresso - Foamed milk for cappucino, and then just spoon off the foam. > Should be around 1/3 espresso, 2/3 foam. Foamed milk for Cappucino: x Home espresso machine. x Small pitcher, either stainless steel or glass, triple size of milk x Thermometer o Cold Milk - Set machine for steam, wait for ready, clear wand of fluid. - Place wand under surface, start steam. - Raise wand to surface and keep air-intake valve just at/below surface, "stretching" the milk by increasing its volume. > If it sputters or big bubbles form, the nozzle is too high and needs to be moved deeper into the milk. - When the temperature reaches 150 degrees F, it's time to turn off the steam. - Remove the pitcher from the wand and tap against the counter to break any larger bubbles. > Should double in volume, and have separate into foam on the top and milk below