Cappuccino: pour fresh milk (possibly cold from the refrigerator) into a stainless steel jug with a rounded bottom and a capacity of at least 0.500 lt.

Fill it about half way. Inject the steam by submerging the nozzle just below the surface of the milk, and holding your hand still, monitor the formation of the milk foam, slowly lowering the jug to keep the nozzle submerged in the milk just below the surface (time required from 12 – 15"). It is very important that the milk becomes hot but not boiling. Set the jug on a flat surface and swirl it to allow the milk to blend with the foam. Pour this milk into a cappuccino cup containing an espresso coffee. If desired, sprinkle with cocoa or powdered cinnamon.
N.B: If you do NOT want foam, immerse the nozzle until it touches the bottom of the jug.