The main condition for making cappuccino is to use only natural (insoluble) coffee. Follow the classic recipe: brew coffee over a fire. To do this, pour the required amount of ground coffee in a proportion of 2 tsp into a slightly warmed Turk. for 1 cup of water. Pour cold water into the Turk so that it reaches the narrowest point of the vessel, but does not reach the edges.
Heat the coffee over low heat, but do not bring it to a boil: this will run away and you will have to brew it again. A thin crust on the coffee is a sign that you are doing everything right. When it starts to rise up, remove the Turk from the stove and let it cool slightly, then continue brewing the coffee. Repeat this maneuver 2-3 times.
Heat the cappuccino cup slightly in hot water for the most flavorful drink and keep it warm for longer. Pour the coffee into a cup and start working on the foam. For a classic cappuccino, it is customary to whip milk into a froth, but without special equipment you are unlikely to be able to do this, so use medium-fat cream.
Pour a cup of cream into a saucepan and heat it over low heat. Whisk gently with a mixer while continuing to heat. Very soon, the cream will begin to turn into white bubbles, indicating that the foam is almost ready. Once the bubbles are gone, pour the white sweetness over the coffee. Top with spices of your choice: cinnamon, vanilla, cardamom and sugar. An excellent addition to the “frothy drink” will be a chocolate cake.