RB | CAPPUCINO

Brew espresso shot into the cup.

Measure milk into the steaming pitcher.

Place the steam wand just under the surface of the milk.

Turn the steam knob on to its full position.

Aerate the milk by gently lowering the steaming pitcher so the tip of the steam wand is always just under the milk's surface.

Continue to aerate until the milk reaches 100°F.

Submerge the steam wand halfway into the milk and tilt the pitcher.

Continue steaming until the milk reaches between 140-150°F. The temperature will carryover to 155-165°F.

CLASSIC | Pour equal parts steamed milk and frothed milk over the espresso.

WET | Pour 3 parts steamed milk to 1 part frothed Milk over the espresso.

DRY | Spoon frothed milk only over the espresso.

Serve on the saucer with a teaspoon.