The NANA1807 Method | Preparing Cappuccino

The art of making a generous and inspiring cappuccino.

An artisanal, organic, and refined approach for an exceptional drink.

At Maison NANA1807 , cappuccino isn't just a caffeinated beverage. It's a ritual. A moment of warmth and sweetness, designed to awaken the senses, balance the body, and enhance the blend of coffee and milk.

We have developed the NANA1807® Method , a slow, elegant and demanding preparation technique that respects living ingredients, magnifies their organoleptic potential and enhances the artisanal gesture.

1. Extracting the First Shot

Unlocking the Essence of Coffee

We start with a first shot of espresso, tight and concentrated, extracted from 7 to 9 g of organic ground coffee, depending on the desired strength.

This first extraction concentrates:

• Volatile aromatic oils : woody, fruity or floral notes depending on the vintage.

• Chlorogenic acids : source of intensity and vitality.

• Natural caffeine : gentle stimulation of the nervous system.

Extraction is carried out at a controlled temperature (88–92°C), for 20 to 30 seconds, to avoid excessive bitterness and promote the balance of flavors.

2. Slow Frothing of Organic Milk

Ventilate without burning

While the coffee is resting, the foam is prepared using 15 to 18 cl of organic whole milk , carefully selected for its richness and its ability to produce a creamy foam.

Using a steam nozzle:

• Air is gently incorporated, creating a natural swirl in the stainless steel carafe.

• The temperature never exceeds 65°C , to preserve the proteins , avoid a cooked taste and respect the natural sugars in the milk.

The milk gains texture, softness, and shine. It becomes a dense, supple, and light foam—neither dry nor collapsed.

3. Three-Step Editing

A liquid, balanced and elegant architecture

The cappuccino is assembled in three stages , directly in a glass cup with a rounded bottom, to concentrate the aromas, retain the heat, and enhance the natural gradient of the liqueur.

1. Pouring hot milk : gentle fusion with the espresso, adding roundness.

2. Adding the mousse : structure and smoothness, leaving a nice space of cream.

3. Final pour of a half shot of espresso : it unfolds on the surface, creating a natural marbling and a subtle olfactory intensity.

4. Immediate Service

The freshness of the gesture

Serve immediately, in a ceramic cup or, better still, in a glass cup with a rounded bottom - preferably double-walled - in order to concentrate the aromas, preserve the heat, and offer the viewer the sensory spectacle of the gradient of colors: this layered liqueur, nuanced with cream, hazelnut and mocha, is the visual signature of a perfectly balanced extraction.

• The visual structure (coffee–milk–foam trio) is preserved.

• The temperature is ideal for slow tasting (between 58 and 65°C ).

• The aromas blossom in a halo of delicate vapor, for a complete sensory experience.

An Organic and Artisanal Commitment

All ingredients used are certified organic , selected for their quality:

• Organic coffee from ethical terroirs, slow roasted by hand.

• High-quality organic whole milk from farms that respect animal welfare.

A Method Designed for the Senses

The NANA1807® Cappuccino Method is part of our global approach:

• Respect for the living and the right gesture

• Quality of raw materials

• Sensory ecology: gentle warmth, harmonious digestion, prolonged pleasure