Cappuccino Recipe

Prepare machine

Ensure your espresso machine is warmed up (20–30 minutes for full heat). Flush the group head and portafilter briefly with hot water to stabilize temperature.

Dose and tamp

Weigh 18 g of freshly ground espresso and distribute it evenly in a clean, dry portafilter basket. Level the grounds and tamp with steady 30 lb (approx) pressure until the surface is smooth and flat. Wipe the portafilter rim.

Brew espresso

Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (adjust grind to hit time). Stop extraction when volume/time target is reached. Pour the espresso into a pre-warmed 150–180 ml (5–6 oz) cup.

Prepare milk pitcher

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. Swirl to coat sides so you can judge steaming progress. Keep an extra 30 ml cold milk available if you need to top up or adjust texture.

Purge steam wand

Briefly open the steam wand to release any condensed water for 1–2 seconds, then wipe the tip with a clean cloth to avoid water entering the milk.

Stretch and texture milk

Submerge the steam wand tip just below the milk surface and start steaming with the wand near the pitcher side to create a gentle 'hissing' stretching action for 3–5 seconds, introducing small amounts of air to create microfoam. Then submerge the wand deeper and tilt the pitcher slightly to create a vortex; continue steaming until the milk reaches 55–65°C (130–150°F) and the pitcher is just warm to the touch near the handle. The milk should look glossy, with fine microfoam and about 1–1.5 cm of foam thickness for a traditional cappuccino.

Remove and polish foam

Turn off steam, wipe the wand immediately, and purge briefly. Tap the pitcher on the counter and swirl it to eliminate any large bubbles and integrate foam for a silky texture.

Pour and layer

Hold the cup with the espresso at a slight angle. Begin pouring the textured milk slowly into the center to incorporate liquid milk with espresso, then bring the pitcher spout closer and pour a little faster to allow foam to sit on top and create a 1:1:1 balance of espresso, steamed milk, and milk foam. Aim for about 150–180 ml finished beverage with a thick foam cap (~1 cm). If needed, use the extra 30 ml cold milk to adjust foam height or temperature.

If desired, lightly dust the foam with cocoa powder or ground cinnamon using a small sieve for an even finish. Add sugar or sweetener to taste before pouring milk if you prefer it dissolved into the espresso.