Cappuccino Recipe

Preheat and dose

Preheat your espresso cup and portafilter by rinsing with hot water. Dose 18 g of finely ground espresso into a clean portafilter and distribute evenly; tamp with about 30 lbs (13.6 kg) of pressure to create a flat, even puck.

Brew

Lock the portafilter into a properly warmed espresso machine. Start extraction immediately and aim for a 36 ml yield in 25–30 seconds (including 5–8 seconds of pre-infusion if available). The result should be a 1–1.5 oz (30–45 ml) shot with a rich crema. Transfer the brewed espresso to the warmed cup.

Prepare milk and equipment

Pour 150 ml of cold whole milk into a chilled metal steaming pitcher. Purge the steam wand briefly to remove condensation, then position the tip just below the milk surface.

Texturing (foam and microfoam)

Start steaming with the steam wand near the surface to introduce air for the first 2–4 seconds until the milk expands slightly and you hear a gentle hissing. Then submerge the tip just below the surface to create a whirlpool and continue heating until the pitcher exterior reaches 60–65°C (140–149°F) — the milk should feel hot but not scalding and have glossy, velvety microfoam with small, even bubbles.

Settle and knock

Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam and liquid milk. Let the milk sit for 10–15 seconds to allow remaining bubbles to settle into smooth microfoam.

Adjust if needed

If the milk seems too thick, add up to 20 ml of cold milk reserve and swirl to loosen. The finished volume should be about 150–170 ml of textured milk with a 1:1 ratio of steamed milk to foam for a traditional cappuccino (roughly equal parts espresso, steamed milk, and foam).

Pouring

Hold the cup with the espresso at a slight angle. Begin pouring the textured milk from about 10 cm above the cup to incorporate milk and crema, then bring the pitcher spout close to the surface and pour with a gentle wiggle to create an even top layer of foam. Aim for a 1:1:1 ratio (about 30–45 ml espresso, ~60 ml steamed milk, ~60 ml foam).

Garnish and serve

Dust the foam lightly with cocoa powder or cinnamon if desired (about 1 tsp). Offer sugar or sweetener on the side. Serve immediately while hot.