Cappuccino Recipe

Preheat portafilter and cup

Turn on the espresso machine and run a blank shot (no coffee) through the portafilter into the drip tray or cup to warm the metal and the serving cup. This helps maintain crema and temperature.

Dose and tamp

Weigh 18 g of finely ground espresso and distribute it evenly in a 58 mm portafilter (or appropriate size). Tamp with steady pressure until the puck is level and compact.

Brew espresso

Lock the portafilter into the group head and start the shot. Aim for about 36 ml of espresso in 25–30 seconds. Adjust grind if extraction is much faster or slower.

Optional sweetening

If using sugar, add up to 1 tsp to the bottom of the cup before brewing so it dissolves into the fresh espresso.

Pour and purge steam wand

Pour 180 ml cold whole milk into a chilled metal frothing pitcher. Before steaming, purge the steam wand for 1–2 seconds to clear condensation.

Position wand and stretch milk

Insert the steam wand tip just below the milk surface at a slight angle and turn on steam. Keep the tip close to the surface for the first 3–6 seconds to introduce air (a gentle hissing sound). This creates microfoam — aim for 20–30% foam volume increase.

Heat and texture

Once the foam is formed, lower the pitcher slightly so the wand is deeper to create a whirlpool. This heats the milk and polishes the microfoam. Steam until the pitcher exterior reaches about 60–65°C (140–150°F). If you don't have a thermometer, stop when the pitcher is too hot to hold for more than a couple seconds.

Purge and wipe wand

Turn off steam, wipe the wand with a clean damp cloth and purge briefly to remove milk residue.

Settle and texture milk

Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam into a glossy, velvety microfoam suitable for pouring latte art.

Pour milk over espresso

Hold the cup with the brewed 36 ml espresso at a slight angle. Start pouring the milk from about 10 cm (4 inches) above to incorporate milk and espresso for the first 1–2 seconds, then lower the pitcher and pour more steadily to allow a 1:1:1 ratio of espresso:steamed milk:foam. Aim for about 120–140 ml of liquid + foam to finish a classic 150–180 ml cappuccino.

Create foam top

Finish with a small wiggle or a controlled 'lift and drop' to place a dome of microfoam on top. The cappuccino should have a thick layer of foam (roughly one-third of the drink).

Garnish and serve

Lightly dust the foam with cocoa powder or ground cinnamon (about 1 tsp). Serve immediately while hot.