Cappuccino Recipe

Preheat and dose

Turn on the espresso machine and allow it to fully heat (portafilter and group head should be hot). Preheat a 150–180 ml cappuccino cup by rinsing with hot water or placing it on the machine's cup warmer.

Grind and tamp

Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso grind. Distribute grounds evenly in the portafilter basket and tamp level and firm with about 15–20 kg of pressure to create a smooth puck.

Pull a double shot

Lock the portafilter into the group head and start extraction. Aim for about 25–30 seconds extraction to yield approximately 60 ml of double espresso. Stop the shot when volume/time target is reached. Set the espresso aside in the preheated cup.

Prepare pitcher and thermometer

Use a clean stainless steel steaming pitcher sized for about 300–500 ml. Pour 150 ml whole milk into the pitcher (fill to about one-third to leave room for foam). If using, have a thermometer ready.

Purge the steam wand

Open the steam valve briefly to purge any condensed water from the wand, then wipe it clean with a damp cloth.

Stretch and texturize milk

Position the steam wand tip just below the surface of the milk and turn on full steam to introduce air for 2–4 seconds — you should hear a gentle hissing (this creates microfoam). Then lower the pitcher so the tip is submerged and angle the wand to create a whirlpool, heating the milk to 60–65°C (140–149°F). Aim for glossy, velvety microfoam with small bubbles and a satin texture. Total steaming time ~15–25 seconds depending on machine.

Purge and wipe

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

Polish milk

Tap the pitcher gently on the counter and swirl the milk to pop any large bubbles and integrate foam into a smooth, liquid texture. If needed, pour an extra 10 ml cold milk to adjust texture/temperature, then swirl again.

Pour

Hold the cup with the double espresso at a slight angle. Start pouring the steamed milk from about 10 cm above the cup to combine milk and espresso, then lower the pitcher and move it closer to the surface to allow foam to sit on top. Aim for a 1:1:1 ratio of espresso:steamed milk:foam (roughly 60 ml espresso, 60 ml steamed milk, 30 ml foam). Finish with a smooth circular pour or a simple latte-art heart if desired.

Optionally dust the top with a light sprinkle of cocoa powder or ground cinnamon. Add sugar or sweetener to taste and serve immediately. Clean the steam wand and tools after use.