Big top capaccino

Australia’s answer to coffee, with sweet throff, done at home.

INGREDIENTS

The moka pot was invented by an Italian in the early 1900s, and although they aren’t hugely popular, they do the job fine.

30g coffee beans

200ml water

150ml full cream milk

Sweetened coffee powder.

Method

Take your freshly roasted coffee beans, and grind them up in your coffee grinder to a medium ground.

Place your ground up coffee beans in the filter part of your moka pot, place the water into the bottom part of the pot, sit the filter part inside the water base, then screw the lid on.

Place the moka pot onto the stove top on a medium heat.

Your water, once simmering, will gradually filter up into the top part of the moka pot. I have noticed the coffee becomes excessively bitter if you rush the boil, so be patient. Should take a solid 5 minutes or so.

Once all the water has filtered through, rest the pot, then warm your milk up to about 60c.

Take your stick froffer and froff your warmed milk. Work that froffer around the top of the milk. This will help generate more and better froff.

Once you’re happy with your froff levels, pour your coffee juice into your cup, pour in the milk, and spoon on the froff.

Shake over your sweetened coffee powder, and enjoy.

#Pickle pro tip: If you can afford it, just go see your local barista. I’m glad I did this blog, but coffee shop coffee is way better 🤘