Cappuccino Recipe

Preheat machine and portafilter

Turn on your espresso machine and allow it to fully heat (about 10–15 minutes). Warm the portafilter by inserting it into the group head for a few seconds, then dry it.

Dose and tamp

Weigh 18 g of freshly ground espresso (medium-fine grind suitable for your machine). Distribute evenly in the portafilter and tamp with firm, level pressure to create a smooth puck.

Pull the shot

Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. Stop the shot when extraction reaches the target volume/time. If using a double spout, split into a warmed 150–180 ml cappuccino cup.

Prepare milk pitcher

Pour 150 ml of cold whole milk into a chilled stainless-steel frothing pitcher. If you want extra foam volume, add the optional 30 ml cold milk.

Purge steam wand

Purge the steam wand briefly to remove condensation, then wipe it with a clean cloth.

Texturize the milk

Submerge the steam wand tip just below the milk surface and turn on steam. Introduce air for 3–5 seconds by keeping the tip at the surface (you should hear a gentle hissing). Then fully immerse the wand to create a whirlpool and continue steaming until the pitcher feels hot to the touch (about 60–65°C / 140–149°F). The milk should be velvety with a layer of thick microfoam on top.

Polish the milk

Tap the pitcher gently on a counter and swirl to pop any large bubbles and integrate foam into a creamy texture.

Pour and build

Pour the steamed milk into the prepared espresso cup. Start from a higher position to combine milk with espresso, then move closer and pour more slowly to allow the foam to settle on top, creating a foam cap about 1–2 cm thick. Finish with a steady lift to create a small design if desired.

Sprinkle a light dusting of cocoa powder or ground cinnamon over the foam, and add sugar or sweetener to taste if desired.