The Differences Between a Latte and a Cappuccino

You will also need the following utensils: a milk steaming pitcher, a steaming wand (to calculate the temperature of the milk), a spoon, a 12 ounce cup, lid, a portafilter, a tamper, and two espresso pitchers.

In lieu of those items you will also need: milk (of your choice; skim, I find makes the best froth, whole, or soy) and of course espresso grounds.

First you take the double portafilter and set in under the doser, pulling the handle twice to get enough espresso. Then you take the portafilter off and press the espresso down into the portafilter (with about 35 pounds of pressure) with the tamper, tapping the side of the portafilter to get any excess grinds off, then tamp again. This process takes a few seconds. The major reason for going through this process is to make sure you get a great cup of espresso-in order to do so you need to make sure your espresso grounds are flat and even inside of the portafilter.

Next take the portafilter and fasten it inside of the group head, turning left first and then right to secure it. Make sure your two espresso pitchers are now underneath the spouts of the portafilter, so as the catch the brewing espresso.

Next you will need your milk steaming pitcher, pour milk just under the lip of the spout in the pitcher. Then you clasp your steaming wand to the side of your steaming pitcher so that you can calculate the temperature of your milk. Place your steaming pitcher underneath the steam arm on the espresso machine, and turn the wand all the way on (that would be all the way to the left). Make sure you are holding the steam pitcher, pulling it slowly (VERY SLOWLY!) downward to produce froth or foam, meanwhile you have to pay close attention to the temperature of the milk, steaming until 140 degrees, at maximum of 160 degrees.

Finally at 140 degrees? STOP! Turn the handle all the way to the right and pull the steaming pitcher out from the steaming arm. Next press the auto button and wait a few seconds for your hot steamed espresso to come pouring out ( I usually take this time to wipe the steam arm OR put the milk away).

Now before you add your espresso to your cup, did you want a flavor in that? I recommend caramel, vanilla, or a mixture of both! If you are adding flavor, for example, I would add 1 pump of caramel sauce to a 12 ounce cup. Then I would add the espresso and stir it with your spoon. After rinsing the spoon, place it inside your steaming pitcher, close to the top to prevent any froth from pouring out. Now you pour your milk over the flavored espresso filling a 12 ounce cup, but leaving about 1 inch of space on top, it is were the froth comes in.

Using your spoon, you scoop out the froth onto the top of the milky espresso mixture, filling the cup and completing your latte! As a side note, if you don't or didn't want a flavor, it is the same process just skip the step were you add the flavor, of course, and the stirring part.

Now onto the next drink, the ever-loving Cappuccino! I can't count on my fingers (and toes combined for that matter!) how many times someone asks me at work, what is the difference between a Café Latte and a Cappuccino?

A 12 ounce café latte has one shot of espresso, 2/3 steamed milk, topped with an inch of froth; versus a 12 ounce cappuccino which has two shots of espresso, 1/3 steamed milk, and topped with about one and half to two inches of frothed milk. Didn't follow all that? Check out my nifty diagram!

A cappuccino follows the same procedure; except for a 12 ounce cappuccino has more espresso, less milk, and more froth! I usually explain if you like espresso, but don't like the taste-try a latte-it is milkier that a cappuccino-which gives you the full espresso taste because of less milk.

So, for a milkier, caffeinated, hot beverage I recommend the latte, however, if you like the taste of espresso, and want the full kick, I recommend a cappuccino! Sit back and enjoy!