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I’ve used many fancy espresso machines and battery powered milk foamers etc over the years but love making cappuccinos without a machine. Best coffee (personal choice) finely ground and made in a stove top moka coffee pot. Then whole milk is heated in the microwave until hot but not scalded and I take a small whisk, handle held between both palms and vigorously twirl in the milk for 35 seconds which creates a great amount of foam. Pour in the coffee and voila.

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  • Toni Rhodes November 20, 2010 at 5:28 pm

    I have been watching your show lately and am very interested in the kitchen pots, pans and utensils that you use. Do you have a site or blog where you mention what brand that they are. I am especially interested in the off white pan that you use on the stove and the type of knife. If is slightly different than a chef’s knife. Why do you like it better?

    Sincerely, Toni
    Mount Shasta, CA

  • Anne Ledvina December 28, 2010 at 6:01 pm

    Thank you so much.I really appreciate your Handmade Cappuccino recipe, shown above. When I drink coffee, I only like to drink Italian-style coffee and this method, plus the coffee maker you used to demonstrate this recipe on your show, is the type of coffee maker I have at home (a stove-top espresso coffee maker). This is a lot less expensive than an Italian electric espresso-maker, and is just as effective, especially when I make only one cup of coffee at a time. I was not quite sure how to make the foam milk. It looked excellent
    the way you prepared it on TV. Now I know I can enjoy genuine Italian-style cappuccino in my own home at a very reasonable price. I just buy Medaglio D’Oro Espresso Ground Coffee by the can which is available at my local supermarket. This works just fine.
    Another error I made prior to watching Lucinda make this on TV was that I did not pack the coffee in the basket tight enough. I set it in the basket too loose. I changed that after watching how Lucinda did it, and it is a vast improvement. I am achieving a much more Italian Cappuccino taste – Gracie mille, Lucinda!!

  • Robbin Carnahan February 5, 2011 at 11:23 am

    Thank you Lucinda. You have given me the courage to venture into the world of pie crust and pizza among other things. Your easy approach to cooking has inspired me to try things I never imagined possible. Much to my surprise, I have been a success in the kitchen. Love – Love – Love your show!

    Houston, TX.

  • Tari Schutzman June 5, 2011 at 10:34 am

    I’d love to know what brand/model your tea kettle is — it’s exactly what I’ve been trying to find for my tea-loving husband. Most on the market are cheap, not well designed, etc. Can you help direct me to a source for the tea kettle you use?

    Love your show! And, the recipes are fantastic — easy and readily available ingredients. Have made many of them and I alway get a “thank you” from my husband for a delicious meal.

    Thank you!

  • Angela August 13, 2011 at 7:06 pm

    This might be a bit much but could you get a better foam by using an electric mixer with only one beater?

  • Ruairi O'Murchu July 2, 2013 at 6:48 am

    I learned how to do make this in Lucinda’s fabulous RUSTIC KITCHEN cookbook and have had raves from guests ever since. Her foundational approach to cooking–check out her appearance on The Splendid Table at Lynn Rosetto Kasper’s website–is so grounded in family life and home cooking that it simply oozes the love that always accompanies a gathering of the clan to the supper table.

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