Cappuccino Recipe

Prepare portafilter and dose

Weigh 18 g of freshly roasted espresso beans and grind finely for espresso. Distribute grounds evenly in the portafilter and tamp with approximately 30 lb (13.6 kg) of pressure to create a level puck.

Brew espresso

Lock the portafilter in the espresso machine and start extraction. Aim for a 36 ml yield (1:2 ratio) in about 25–30 seconds. Adjust grind slightly if extraction time is outside this range. Pour the extracted espresso into a pre-warmed 150–180 ml cup.

Purge steam wand

Wipe the steam wand with a damp cloth and purge a brief burst of steam into the drip tray to remove condensation.

Texture the milk

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher (prefer 12–16 oz/350–475 ml pitcher). Submerge the steam wand tip just below the surface of the milk and open the steam valve. Keep the tip near the surface for the first 4–6 seconds to introduce microfoam (a soft hissing sound). Then drop the wand slightly deeper to heat the milk without adding more foam. Continue until the pitcher side feels warm to the touch and the milk reaches approximately 60–65°C (140–149°F). Aim for velvety microfoam with small, glossy bubbles.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam into a silky texture. Optionally add 1 tsp sugar or sweetener and stir to dissolve.

Combine espresso and milk

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 4–5 cm above the crema to integrate milk and espresso. After the cup is about half full, lower the pitcher spout close to the surface and pour more steadily to allow the microfoam to sit on top and create a thin layer (about 1–1.5 cm) of foam. If desired, use the optional additional 15 ml milk for a small pour to create latte art.

Lightly dust 1/4 tsp cocoa powder or ground cinnamon over the foam using a small sieve. Serve immediately while hot.