Medium cappuccino using an Espresso machine:
1. Brew two shots of Espresso. Place into medium sized cup.
2. Pour about a cup or so of milk into a metal carafe.
3. Insert the steam wand into the metal carafe until the head of the steam wand hits the bottom of the metal carafe.
4. Turn on the steam wand.
5. The sound of the wand will be loud at first. Listen to the sound until it becomes quieter.
6. When the wand quiets, raise the steam wand up about 3-4 inches but keep the head of the wand in the milk. Steam the milk into a frothy consistency by moving the metal carafe in and up and down motion, letting the steam wand reach the very top of the milk to create foam.
7. When you see about 2-3 inches of foam forming, turn the steam wand off.
8. Remove the metal carafe from the steam wand and tap it firmly on a counter two to three times.
9. Grab a butter knife or something that is an inch wide. A bakery pastry knife might work also.
10. Hold the butter knife on the metal carafe right where your pouring spout is. Leave a small gap between the pouring spout and the knife (about ¼ inch or so).
11. Grab your cup with the 2 Espresso shots inside and pour only the steamed milk into the glass until you are about 2/3 the way up the glass.
12. Remove your knife right before you run out of milk to pour in and allow the foamed milk to pour out on top of the steamed milk and espresso.
13. Adjust your level of foam or milk to create a wet or dry cappuccino.
14. Sip and enjoy!