Cappuccino is technically 1/3 espresso, 1/3 milk and 1/3 steamed milk foam. Café Au Lait is 1/2 milk and 1/2 strong hot coffee and is served in a wide cup in which to dunk biscotti. Italians traditionally drink cappuccino in the morning and espresso after lunch or dinner. The quality of your coffee will depend on the roasting process. Longer roasting intensifies the flavor.

Café Au Lait for One

    1 shot espresso
    Hot milk to top cup
    Flavored syrup
    Whipped cream
    Dutch-process cocoa
    Freshly ground cinnamon
    Freshly ground nutmeg

Cappuccino for Four

    1/2 cup freshly ground Italian coffee beans
    1 1/2 cups water
    1 1/2 cups frothy milk
    Whipped cream
    Freshly ground nutmeg
    Sugar to taste

1.  Café au lait: Make 1 shot espresso according to the
     directions in your espresso maker manual. Pour into a coffee
     cup. Stir in the hot milk and sweeten with favored syrups.

2. Top with your choice of whipped cream, then cocoa,
     cinnamon or nutmeg. Increase shots of coffee as needed for
     the number of people you are serving.

3.  Cappuccino: Place the ground coffee in a coffee filter. Brew
     with the 1 1/2 cups water as you would for regular coffee.
     Heat the milk and whisk until frothy. Add coffee; pour into
     four coffee cups. Top with the foam or whipped cream.

4.  Sprinkle with cocoa or freshly milled nutmeg.

     Hint: Add the sugar to taste before or after adding the foam
     and whipped cream. It is safer to add it before if you know
     how much sugar each guest prefers. The foam and whipped
     cream tend to overflow if you wait and add it after topping the
     cups with foam or cream.

     Makes 1 café au lait and 4 cappuccinos