Cappuccino

Yield: 1 • Time: 4 minutes

• 1 double espresso, ~36 g
• 150–170 g milk

1. Steam milk to 55–60°C with a little more air for a drier foam.
2. Pour over espresso. Dust with cocoa if you like.

Brew this with The Barista
Barista-approved blend — the cappuccino standard.

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