How must the real Italian cappuccino be prepared?
Here some simple and essential rules to avoid that the beverage become a banal mix of coffe and milk:

1. Pour the milk in a STEEL pot and put the nozzle of the coffee machine inside the milk: the steam coming out from the nozzle must generate a whirl inside the pot.
    
2. Air the nozzle to give to the milk the acidity to get a better emulsion.
    
3. Once reached the "right" temperature sink the nozzle in the pot, stop the steam and wait for 3-4 seconds. Result: the whipped milk has no bubbles, therefore it's not necessary to beat the pot.
    
4. Then blend by hand with a movement that allows the milk blending, from the bottom to the top (in this case a great skill is needed by the operator).
    
5. Important: the milk must be prepared 1 minute, 1 minute and 30 seconds before the coffee, so that it can become solid.
    
6. Mix the milk with the espresso coffee in the cup (instead of the usual 25 cc it is better to put a little less milk so that the taste can be intensified).
    
7. If you did it all rightly, when you pour the milk in the cup the amalgam is solid (NO first milk and then cream).
      

Annex
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