Cappuchino Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Grind 18 g of dark roast coffee to a fine espresso grind (should hold shape when compressed).

Tamp and brew

Distribute the ground coffee evenly into the portafilter, tamp with ~30 lbs (13 kg) of pressure to create a level puck. Lock the portafilter into the group head and start the extraction. Aim for a yield of about 36 ml of espresso in 25–30 seconds. If using a manual or stovetop espresso, extract a similar-strength 1–1.5 oz (30–45 ml) shot.

Prepare equipment

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher (use 150–200 ml pitcher so there's room for expansion). Purge the steam wand briefly to remove condensation.

Stretch and texture milk

Submerge the steam wand tip just below the milk surface and start steaming. Introduce air for 2–4 seconds (you should hear a gentle hissing) to create microfoam, then lower the pitcher so the wand is deeper and continue steaming to heat milk to 60–65°C (140–149°F). The milk should expand slightly and become glossy with very fine, velvety microfoam. If you prefer more foam, use the optional extra 50 ml and introduce more aeration briefly.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl the milk to break any large bubbles and create a smooth, silky texture.

Sweeten (optional)

If you want a sweet cappuccino, add 1 tsp granulated sugar or 1 tsp simple syrup to the hot espresso and stir until dissolved.

Combine espresso and milk

Pour the extracted 36 ml espresso into a 150–180 ml cup. Hold back the foam with a spoon and pour the warmed milk into the cup, then spoon or pour about equal parts milk and foam so the final beverage is roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam. Aim for a total volume around 150–180 ml.

Garnish

Dust the top of the milk foam lightly with cocoa powder or cinnamon (about 1 tsp). Serve immediately.