A good morning cup!

I’m crazy about coffee. My morning cup can make or break my day. A velvety texture on the surface to smoothly wake me, a strong taste within to shake those dreamy thoughts away. One of my best buys ever was my espresso coffee machine. Being able to prepare my own cappuccino makes life seems very generous … and my days brighter.

It is Sunday, and for once in the UAE it is a lazy one thanks to national day. Since I moved to the UAE the thing I miss most is that long lazy coffee morning gathering, we call “soubhiye” in Lebanon. With my mother, sister and friends from the neighborhood. We sit and talk about everything. Fashion, food, politics, the other neighbors… over a pot of Turkish coffee. In Abu Dhabi I hardly ever get visitors everyone is busy making it or living it … morning coffee gatherings are a luxury some can’t afford but occasionally.

I still enjoy those “soubhiye” when I visit Beirut. Meanwhile in Abu Dhabi I’m making my cappuccino and enjoying a selfish morning moment…

Here’s some tips I nicked on how to make a satisfying cappuccino …

Start by Making your espresso,

for it to be good it should be pulled in 17-23 seconds.

How to froth the milk?

a good cup of cappuccino The bubbles will be so small that you can barely see them! This is the way it's supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.

you'll need is a steam wand. Pour chilled milk into your steamer pitcher preferably a stainless steel one, a good idea would be to chill the pitcher before. Make sure to keep enough room for the milk to expand 2-3 times in volume Place the thermometer inside the pitcher making sure it is not touching the bottom. The milk temperature should reach 145 degrees.

Before you insert your wand directly into the milk get all of the water out not to get it in your milk.

Insert the wand into the milk and turn the steam on full power, position the wand slightly off centre to provoke a circular motion. Slowly move the pitcher to position the want slightly below the surface of the milk, (while keeping the circular movement going), until u hear a hissing noise. This is the perfect way to get the air into the milk. As the milk gain volume keep moving the pitcher to keep the wand tip just under the surface. Stop when the milk reaches 145 degree, over heating will ruin the milk taste.

Serve over your espresso immediately and enjoy