Most people can’t afford to splurge for a high-end espresso machine, but that doesn’t mean they have to miss out on all the delicious fun that is espresso. In this article, we’re going to show you how to make a cappuccino without a machine. We’ll have to cut a few corners, and we won’t say it’s easy, but in the end, you’ll be able to make a reasonable facsimile of that velvety smooth cappuccino from your local coffee shop. Let’s get started.
Cappuccino Preliminaries
Before we get started, you’ll need to make sure you have a few things on hand.
Most important is a way to make coffee. You can use any brewer you like, but a few methods will work just a bit better. The trick to making a believable cappuccino without a machine is to make strong coffee without making it bitter. We recommend using a Moka pot, AeroPress, or French press in that order.
Once you choose a brewing method, make sure you brew slightly stronger than you usually would. We realize that’s not very specific, but it’s difficult to make a broad recommendation. For example, if you’re using a French press and your normal water-to-coffee ratio is 15:1, try using a 14:1 or 12:1 ratio instead.
Regardless of which method you choose, you also need coffee. We recommend sticking with a medium roast since dark or light roasts can taste funny when you ramp up the strength.
The Easiest Way to Make a Cappuccino Without a Machine:
- Coffee
- Milk
- Your preferred brewer
- A small pot
- A whisk
- A kitchen thermometer
1.Make the coffee.
Brew the coffee. We recommend using a Moka pot if you have one, but don’t worry about it if you don’t. Whatever method you use, make sure to brew a more robust cup of coffee than you usually would. We’re trying to mimic espresso as best we can, and making strong coffee is a good way to ensure the milk and milk foam won’t be overpowering.
2.Heat the milk.
While your coffee is brewing, heat the milk. Use twice as much milk as coffee. The goal is to wind up with a cup full of ⅓ coffee, ⅓ steamed milk, and ⅓ milk foam. Use the thermometer to determine when the milk reaches about 155°F, which is the ideal temperature for frothing milk.
4.Froth the milk.
Use the whisk to froth the milk. This takes a significant amount of effort, so be patient. When you see the milk starting to form small bubbles, use a folding motion to weave the thick microbubble layer back into the liquid milk. Stop when you have roughly equal parts liquid milk and thick milk foam.
5.Combine and enjoy.
Pour the milk and milk foam slowly over the coffee. This is your chance to try your hand at some latte art! Serve and enjoy. Some people like to garnish their cappuccino with ground cinnamon or chocolate, but that is entirely optional.
Some Helpful Tips: Making a Cappuccino Without a Machine
Making cappuccinos is not easy even when you have a professional-grade espresso machine, so don’t get discouraged if the first few attempts don’t go according to plan. With practice, your frothing technique will improve, and you’ll start to get more of the creamy texture you typically find in a cappuccino.
The elephant in the room is crema. Without a real espresso machine, you’ll never be able to generate crema since it only forms by brewing finely ground coffee with high pressure. Even so, this doesn’t mean you can’t craft an excellent faux-cappuccino. The most important part of imitating a cappuccino is the milk, so don’t slack on practicing your frothing technique.
If you can’t seem to get the frothing right, there is a trick you can use if you have a French press. Pour heated milk – preferably around 155°F – into your French press and use the plunger to agitate the milk rapidly. This method is far less labor-intensive but loses some of the control you have with a whisk. It is a great option if you don’t feel like frothing entirely by hand with a whisk.
Even without an espresso machine, you could pick up a cheap steam wand to make your life easier. A steam wand will make frothing milk far easier and more consistent than either whisking by hand or using a French press.