Coffee beans for cappuccino

What makes a cappuccino

A cappuccino has three parts: espresso, steamed milk and milk foam. Most baristas aim for roughly a third of each. The foam is what sets it apart from a caffè latte: it is thicker and airier, and it stays on top of the drink rather than being stirred in. Because there is less milk than in a latte, the coffee still comes through clearly.

Which beans work well with milk

Milk rounds off acidity and bitterness, but it also mutes delicate flavours. A light, fruity coffee that tastes lively as an espresso can taste thin once the milk goes in. For cappuccino most people prefer beans that keep their character in the cup:

• A medium to dark roast, which gives more body and the caramel and cocoa tones that sit well with milk.
• Flavour notes such as chocolate or nutty, which milk tends to bring forward rather than hide.
• A blend of arabica and robusta if you like a firmer crema and a stronger coffee taste under the foam.

Beans sold as espresso coffee are usually roasted with this in mind. Grind them just before brewing: ground coffee loses its aroma quickly, and that shows even under a layer of milk.

Making a cappuccino with an espresso machine

1. Warm the cup, grind the beans fine and pull a single or double espresso straight into it.
2. Fill a cold stainless-steel jug about a third full with cold milk.
3. Hold the tip of the steam wand just under the surface for the first few seconds, so it draws in air with a soft hissing sound.
4. Lower the jug a little so the milk starts to spin, and keep going until it reaches about 60-65°C. Never let it go above 70°C: the milk loses its sweetness and the foam collapses.
5. Tap the jug on the worktop to break any large bubbles and swirl until the milk looks glossy.
6. Pour into the centre of the espresso. The steamed milk goes in first and the foam follows, ending up as a thick layer on top. With a bit of practice you can pour a heart or a leaf as you go.

With a bean-to-cup machine

Most bean-to-cup machines with a milk system make a cappuccino at the press of a button. You have less control over the shot, so the choice of beans matters even more. Pick beans that are not too oily, as oily beans can clog the grinder over time. Our coffee beans for bean-to-cup machines are sorted by machine brand.

Without a steam wand

You can still make a decent cappuccino without an espresso machine. Brew a strong, short coffee in a moka pot or an AeroPress. Heat the milk gently in a small pan without letting it boil, then froth it with a handheld frother or in a cafetière by pumping the plunger up and down for half a minute. The foam will be a little coarser than from a steam wand, but the layers still come out right. Milk jugs, frothers and tampers are in our barista tools.

Which milk to use

Whole milk foams most easily and tastes sweetest. Semi-skimmed milk gives plenty of foam but a lighter texture. For a plant-based cappuccino, look for the barista versions of oat, soya or almond drinks: they are made to foam and hold up in the cup far better than the standard cartons.

Cappuccino, latte, flat white or cortado?

• Cappuccino: espresso, steamed milk and a thick layer of foam in roughly equal parts.
• Caffè latte: espresso with a lot more steamed milk and only a thin layer of foam. Bigger and milder.
• Latte macchiato: steamed milk in a tall glass, with the espresso poured in last so it settles between the milk and the foam in visible layers.
• Flat white: a double espresso with velvety steamed milk and hardly any foam. Smaller than a latte, with a stronger coffee taste.
• Cortado: espresso cut with about the same amount of warm milk, without foam.

Keeping your beans fresh

Store the beans in an airtight container in a cool, dark cupboard, not in the fridge. Only grind what you need for the cups you are about to make. That keeps the aroma in the beans and gives you the same cappuccino from the first cup of the bag to the last.