A cappuccino is a stronger coffee than a latté but a cappuccino is made with foam as well as milk. According to Starbucks, the foam should be at least 50% and milk around 40-50%.

To make a cappuccino:

1. Measure out some milk so you fill the mug until just below half full
2. Pour the milk into your metal foaming jug and prepare the steam wand, just as you would as if you were making a latté
3. Begin steaming the milk just below the surface until you have a thin layer of tiny bubbles and the tone of the steaming wand becomes muffled and lower in pitch
4. When the milk reaches 55° lower the jug so the tip of the steam wand is just under the surface of the milk
5. Move the jug slightly so you introduce more air into the milk, closer to the surface gives bigger bubbles, lower into the milk gives finer bubbles
6. When the milk reaches 65-70° ,shut off the steam and transfer milk into your mug until it is around 2/3 full by shaking the jug back and fourth, this incorporates around 50% foamed milk as well as the steamed milk (if you're adding flavoured syrups do this now)
7. Place the mug under the bar head and dispense a shot of espresso
8. Remove the mug and top up if necessary before dusting with chocolate powder