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