Cappuccino Recipe

Preheat and dose

Preheat the espresso machine and portafilter. Weigh 18 g of freshly ground espresso (fine espresso grind) and distribute it evenly in a 58 mm (or appropriate) portafilter basket.

Tamp

Tamp the coffee evenly with about 30 pounds (13–15 kg) of pressure to create a flat, level puck surface. Wipe the portafilter rim to remove stray grounds.

Pull shot

Lock the portafilter into the machine and start extraction. Aim for approximately 25–30 seconds of extraction to yield about 36–40 ml of espresso (double shot). Stop the machine when the desired volume and color (golden crema) are reached. Pour espresso into a 150–180 ml (5–6 oz) cup and set aside.

Pour milk

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher (around 12–16 oz pitcher) leaving some headroom for expansion.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensation before steaming.

Position wand and stretch

Place the tip of the steam wand just below the milk surface at a slight angle so it creates a gentle whirlpool. Turn on the steam to introduce small amounts of air for 3–5 seconds (you should hear a light hissing) to create microfoam; this is called stretching the milk.

Heat and whirlpool

After stretching, submerge the wand slightly deeper to stop adding air and continue steaming to create a smooth whirlpool, heating the milk to about 55–65°C (130–150°F). Aim for a velvet microfoam texture with tiny bubbles. Total steaming time ~20–30 seconds depending on machine power.

Clean wand and settle

Turn off steam, wipe the wand immediately with a clean damp cloth and purge briefly. Tap the pitcher on the counter once and swirl the milk to remove any large bubbles and integrate foam into liquid milk.

Sweeten (optional)

If using sugar or sweetener, add about 1 tsp to the espresso and stir to dissolve while the espresso is still hot.

Pour milk

Hold the cup with the espresso at a slight angle. Start pouring the steamed milk from about 3–4 cm above the cup to combine milk with espresso, then move the pitcher closer to the surface as the cup fills to allow the microfoam to rise and form a thick layer (about one-third of cup height). Aim for a ratio roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam. The pour should take 10–20 seconds.

Finish and garnish

When cup is nearly full, stop pouring and, if desired, sprinkle 1 tsp cocoa powder or ground cinnamon over the foam. Serve immediately.