Cappuccino Recipe

Prepare and extract espresso

Dose 18 g of freshly ground espresso into a clean, dry portafilter and distribute and tamp evenly to create a flat puck. Lock the portafilter into a preheated espresso machine. Start the shot and extract approximately 40 ml of espresso in 25–30 seconds. Aim for a rich, brown crema on top. If using a stovetop Moka pot, use a fine espresso grind, fill the basket with 18 g coffee (no tamp), and extract into about 40 ml of brewed coffee.

Prepare milk

Pour 150 ml of cold whole milk into a chilled 12–16 oz steam pitcher. If you want a slightly plusher volume, add the optional 30 ml now (total 180 ml). Cold milk produces better microfoam.

Stretch and steam

Purge the steam wand briefly to remove condensation. Submerge the tip just below the surface of the milk and open the steam valve to introduce air for 3–5 seconds (you should hear a gentle hissing or chirping) to create microfoam. After the initial stretching, lower the pitcher to fully immerse the tip and angle the pitcher slightly to create a whirlpool. Continue steaming until the milk reaches approximately 60–65°C (140–149°F) — the pitcher should be hot to the touch but not scalding. The milk should look glossy and velvety with fine microfoam on top. Wipe and purge the steam wand after steaming.

Settle milk

Tap the pitcher firmly on the counter 2–3 times to pop any large bubbles, then swirl to integrate foam and liquid milk into a silky texture. Rest the milk for 10–15 seconds to allow the foam to stabilize.

Pour cappuccino

Pour the freshly extracted 40 ml espresso into a preheated 150–180 ml cup. Begin pouring the steamed milk from about 10 cm (4 in) height to incorporate the milk with the espresso, then move the pitcher closer to the cup and pour with a steady wrist to place the foam on top. Aim for a ratio of roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam (about 150–180 ml final beverage). If desired, finish with a simple latte-art pattern by applying small back-and-forth motions when close to the surface.

Sprinkle up to 1 tsp of cocoa powder or ground cinnamon over the foam for garnish. If you prefer sweetened cappuccino, stir 1 tsp of granulated sugar or simple syrup into the espresso immediately after extraction so it dissolves before adding milk.