Cappuccino Recipe

Preheat and dose

Turn on your espresso machine and allow it to fully heat for at least 15–20 minutes so group head and portafilter are stable. Fill the machine reservoir with filtered water.

Weigh 18 g of freshly ground espresso coffee (medium-fine grind for espresso). Distribute evenly in the portafilter basket.

Tamp the coffee firmly and level: apply ~30 lbs (13–15 kg) of pressure with a clean tamper, polish the surface and lock the portafilter into the group head.

Brew a double shot of espresso: start extraction and aim for about 36–40 ml of liquid in 25–30 seconds. If extraction is much faster/slower, adjust grind size or dose accordingly.

Set the extracted espresso aside in a warmed 150–180 ml cappuccino cup while you steam the milk.

Prepare pitcher and milk

Pour 150 ml whole milk into a stainless-steel steaming pitcher. If necessary, add up to 30 ml extra to ensure you have enough microfoam for a 150–180 ml cup.

Purge the steam wand briefly to remove condensation, then submerge the tip just below the milk surface and start steaming at full power.

Create foam: start with the tip near the surface for 3–6 seconds to introduce air (you should hear a gentle hissing), then lower the pitcher so the tip is deeper to heat the milk and create circulation. Keep the pitcher tilted slightly to form a whirlpool.

Heat milk to 60–65°C (140–149°F). Use a thermometer or stop when the pitcher becomes too hot to hold for more than a couple seconds. Aim for a velvety, microfoam texture (tiny, even bubbles) rather than large froth.

Wipe and purge the steam wand immediately after steaming. Swirl and tap the pitcher on the counter to remove any large bubbles and integrate foam into milk until glossy and smooth.

Hold the warmed cup with the espresso at a slight angle. Begin pouring the steamed milk from a few inches above the cup to incorporate the milk and crema; this helps blend milk and espresso.

As the cup fills, lower the pitcher spout close to the surface and pour more steadily to allow the microfoam to come forward. For a classic cappuccino, aim for approximately equal parts: 1/3 espresso, 1/3 steamed milk, 1/3 foam (total volume around 150–180 ml).

If desired, finish with a simple latte-art heart or rosette by controlled wiggle-and-pull motion as you pour the final foam. Alternatively, spoon a small dollop of foam on top.

Optional: Dust the foam with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp). Sweeten to taste with granulated sugar (start with 1 tsp) and stir gently if you added sugar before serving.

Serve immediately while hot. Enjoy.