Latte Or Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and cup by running a blank shot or rinsing the cup with hot water. Weigh 18 g of freshly roasted coffee and grind to a fine espresso grind immediately before brewing.

Distribute and tamp the ground coffee evenly into the portafilter basket. Aim for a flat, level surface and apply 20–30 lbs (9–14 kg) of pressure for a firm tamp.

Lock the portafilter into the machine and brew a double espresso (approximately 36 ml) aiming for a 25–30 second extraction. If using a moka pot, produce the equivalent strong coffee and use about 36 ml in the cup.

Choose milk and pitcher size

Use about 200 ml milk for one drink. For a latte choose a larger cup (300–350 ml) and for a cappuccino choose a smaller cup (150–180 ml). Pour milk into a stainless steel pitcher, filling to about one-third to allow room for expansion.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Position the tip just below the surface of the milk (angled slightly off center) to introduce air for froth, then lower the pitcher so the wand tip is deeper to heat the milk.

Create microfoam (Latte)

For a latte, introduce only a small amount of air (2–4 seconds of slight hissing) to create fine microfoam. Keep the steam wand tip just below the surface briefly, then submerge to whirlpool the milk. Heat to 60–65°C (140–149°F). The milk should be silky, with very small, glossy bubbles.

Create denser foam (Cappuccino)

For a cappuccino, introduce more air (4–8 seconds) to produce a thicker foam, then submerge the wand to heat the milk. Heat to 60–65°C (140–149°F). You should have a distinct foam layer about 1–2 cm thick and a velvety texture.

Turn off the steam before removing the wand and immediately wipe and purge the wand with a damp cloth to keep it clean.

Tap the pitcher gently on the counter and swirl to integrate foam and liquid milk: for a latte aim for smooth, homogenous texture; for a cappuccino leave slightly more voluminous foam on top.

If desired, add 1 tsp sugar or your chosen sweetener to the espresso and stir to dissolve while the espresso is hot.

Pour the double espresso into your preheated cup.

Pour for latte (smooth microfoam)

Hold the pitcher a little higher to start, then bring it closer and pour steadily into the center of the espresso. As the cup fills and the foam reaches the surface, use small wrist motions to create latte art if desired. Aim for a 1:3 to 1:4 espresso-to-milk ratio (espresso: ~36 ml, milk: ~200 ml).

Pour for cappuccino (layered)

For a cappuccino, pour more slowly so that the denser foam builds a visible top layer. Aim for roughly equal parts espresso, steamed milk, and foam (about 36 ml espresso, ~80–90 ml steamed milk, ~40–50 ml foam). Finish with the foam domed over the cup.

Serve immediately. Optionally dust the top with cocoa powder, cinnamon, or chocolate shavings for garnish.

Purge and wipe the steam wand again. Rinse and wash the milk pitcher, portafilter, and other tools. Empty used coffee grounds and backflush the machine as recommended.