Cappuccino’s variants

Shake the OraSì Barista Hazelnut and pour it into the milk jug.

Whip the beverage (you can get up to 60° degrees with this flavour) and extract the coffee.

Decant the beverage from one creamer to the other to improve its elasticity.

For a classic cappuccino: pour the OraSì Barista into the cup by mixing it with the coffee, then lean over the rim of the cup and make a substantial pour to create a white crown.

For a Latte Art cappuccino: create contrast by starting at the top and lowering with the creamer toward the cup to create the desired figure.