Cappuccino Recipe

Prepare the espresso

Preheat the espresso machine and portafilter by running water through the group head for about 10–20 seconds. Dose 18 g of freshly ground espresso into a clean portafilter basket, distribute and tamp evenly with 30–40 lbs of pressure. Lock the portafilter into the machine and pull a double espresso shot aiming for about 38–42 ml in 25–30 seconds. If using a stovetop Moka or pod machine, brew an equivalent strong espresso (about 40 ml). Transfer the shot to a warmed 150–180 ml cappuccino cup.

Texture the milk

Pour 150 ml cold whole milk into a chilled metal steaming pitcher (use equivalent cold alternative milk if preferred). Purge the steam wand, then position it just below the surface of the milk and turn on steaming to introduce air for 2–4 seconds to create microfoam (you should hear a gentle hissing). After the initial aeration, submerge the wand tip slightly and position the pitcher to create a whirlpool to heat and texturize the milk until the pitcher is warm to the touch (60–65°C or 140–150°F). The milk should have velvety microfoam with small, fine bubbles.

Alternative: Manual frothing

If you don't have a steam wand, heat milk gently on the stove to about 60–65°C (do not boil). Froth by shaking heated milk in a tightly sealed jar, then tap the jar on a counter to break large bubbles and swirl to integrate foam. Pour carefully to achieve separated foam and liquid for a cappuccino.

Hold the espresso cup at a slight angle. Begin by pouring the steamed milk from a few inches above the cup to mix with the espresso (this integrates the liquid milk). As the cup fills, lower the pitcher and pour more slowly, using the microfoam to create a thick layer of foam on top (classic cappuccino ratio: roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam). Finish with a steady wiggle or simple heart pattern if desired.

Sprinkle about 1 teaspoon of cocoa powder or ground cinnamon over the foam for garnish. Add sugar or simple syrup to taste before pouring milk if desired.

Serve immediately with a small spoon. Cappuccino is best enjoyed right away while the foam is stable and the crema is present.