My favourite Drinks Cappuccinos

This is teaching how to make cappuccinos.

1. Chill metal pitcher first. The foam will be better.
2. Fill metal pitcher 2/5 of the way full. Fresh whole milk (meaning that it hasn't been steamed before) will be easiest for this experiment.
3. Place the thermometer securely inside the pitcher.
4. Froth the milk by inserting the steam wand at a diagonal angle just below the surface of the milk (this is the most important part). You are going to want the majority of the milk to be froth, (this ain't no latte*) Steam to 150 ºF (65 ºC). If you prefer hotter, do not exceed 155 ºF (70 ºC), the temperature of the milk and froth will raise 5 ºF (10 ºC) as it sits.
5. Place milk in refrigerator for 30 seconds or so. This makes the foam set up better.
6. Tamp the ground espresso into the head and lock it into position on the espresso machine.
7. Pouring shots is an art form: A perfect shot has a fluid heart, minimum body and a small helping of crema or foam on its surface. A "perfect shot" is pulled inside of 17-23 seconds.
8. Pour your two shots into your coffee mug or equivalent.
9. Pour the steamed milk, holding the froth back with a spoon, into the mug until it is half full.
10. Scoop the remaining froth over the top of the milk until just above the rim of the mug.
11. Sip, drink and enjoy.