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A coffee combining double espresso with steamed, frothy milk and decorated with a sprinkle of chocolate powder.
Make a double espresso using a machine or a Stove Pot
While the espresso is brewing, heat the milk to just below boiling point don’t let it boil. If it is easier heat the milk in the microwave rather than on the stove.
Once the milk is hot, froth the milk. Use a Bodum Latteo Milk Foamer available from our on line shop or alternatively place the milk in a large cafetiere and pump the plunger 10-15 times until you have plenty of froth - approximately half froth and half milk.
Pour the espresso into warm cups, then, using a large spoon to hold back the froth, pour the milk into the cups. Top with the froth and sprinkle with the chocolate powder.
The best cappuccino should be one third espresso, one third milk and one third froth. You'll find the more you make them, the better they'll become.
*At Rombouts we recommend using full fat milk for the ultimate indulgence it simply tastes better and gives a richer and creamier texture however for the health conscious you can use skimmed or even semi skimmed milk. Skimmed milk actually holds the froth for longer because of the lower fat content.