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Ingredients
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Espresso
Milk
Optional garnish
Method
Espresso
Prepare portafilter
Preheat the portafilter by running a blank shot (or backflushing) and wipe it dry. Dose 18 g of freshly ground espresso into the portafilter, level and tamp evenly with about 20–30 lb (9–13 kg) pressure.
Pull espresso shot
Lock the portafilter into the machine. Brew a double shot aiming for 36 ml output in 25–30 seconds. Adjust grind finer or coarser if the shot extracts too quickly or slowly. Place the cup on a scale and tare if you want exact yield.
Milk steaming and texturing
Prepare milk and pitcher
Pour 150 ml whole milk into a stainless-steel steaming pitcher. The milk level should be about one third to halfway up the pitcher to allow expansion. Purge the steam wand briefly to clear condensate.
Stretch and texture milk
Submerge the tip of the steam wand just below the surface of the milk and open the steam to introduce air for 2–4 seconds (you should hear a soft hissing). Then lower the pitcher slightly so the tip goes deeper and fully aerate while creating a whirlpool. Keep the wand off-center to create a vortex. Continue steaming until the pitcher exterior is too hot to touch comfortably (about 60–65°C / 140–149°F) and milk is glossy with microfoam; total steaming time ~20–35 seconds.
Purge and clean wand
Wipe the steam wand with a clean damp cloth immediately and purge briefly to clear milk residue.
Settle milk
Tap the pitcher gently on the counter and swirl to integrate foam and liquid for a silky texture and to remove large bubbles. Hold the pitcher at an angle so the foam sits near the spout for pouring.
Assemble cappuccino
Combine espresso and milk
Pour the freshly brewed espresso into a 150–180 ml (5–6 oz) cup. Immediately pour the steamed milk into the center of the espresso with a steady flow; as the cup fills, bring the pitcher spout closer to the surface and use a firmer wrist motion to allow foam to flow on top. Aim for roughly equal parts espresso, steamed milk, and foam (approximately 1/3 espresso, 1/3 steamed milk, 1/3 milk foam).
Finish and garnish
If desired, dust the top with a light sprinkle of cocoa powder or cinnamon (about 1 tsp). Sweeten to taste with sugar or simple syrup.
Cleanup
Rinse and wipe the portafilter and group head, knock out puck, and rinse the milk pitcher. Store equipment appropriately.