Cappuccino Recipe

Preheat and dose

Preheat your espresso portafilter and cup by running a blank shot or rinsing with hot water. Grind 18 g of dark-roast espresso to a fine setting suitable for your machine. Distribute grounds evenly in the portafilter and tamp with 15–20 kg of pressure to create a flat, compact puck.

Pull the shot

Lock the portafilter into the machine. Start extraction immediately and aim for about 36 ml of espresso in 25–30 seconds. Adjust grind if extraction is much faster or slower. Set the shot aside in the warmed cup while you steam milk.

Prepare milk

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. The pitcher should be large enough to allow the milk to expand to about double its original volume during steaming.

Purge steam wand and position pitcher

Purge the steam wand for 1–2 seconds to eliminate cold water. Submerge the tip of the wand just below the surface of the milk at a slight angle so the milk will spin (creating a whirlpool) and create microfoam.

Stretch and heat the milk

Turn the steam on full. For the first 3–5 seconds, keep the wand tip near the surface to introduce a small amount of air (stretching) until the milk volume increases slightly and you hear a soft hissing. Then fully submerge the tip to create a whirlpool and continue steaming until the pitcher feels hot to the touch — about 60–65°C (140–150°F). Avoid overheating to preserve sweetness and create smooth microfoam.

Texture the milk

When finished, tap the pitcher on the counter and swirl the milk to burst any large bubbles and integrate foam into a velvety texture. The goal is creamy, glossy microfoam with very fine bubbles and about 1–1.5 cm of foam thickness.

Combine espresso and milk

Pour the espresso into a 150–180 ml cappuccino cup if not already in cup. Immediately pour steamed milk into the center of the espresso, starting higher to sink liquid milk, then lower the pitcher and bring it close to the cup to allow the foam to flow out and form a domed layer. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each).

Sweeten and garnish if desired. Stir in up to 1 tsp sugar or simple syrup to taste before adding milk, or sprinkle 1 tsp cocoa powder or cinnamon on top of the foam as a garnish.

Serve immediately. Cappuccino is best enjoyed hot and fresh — serve within a couple of minutes of preparation.