Cappucino Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso (fine grind for espresso). Distribute evenly in the portafilter and tamp with about 30 pounds (13–15 kg) of pressure so the puck is level and compact.

Pull the shot

Lock portafilter into a preheated espresso machine and start extraction. Aim for 36 ml of espresso in about 25–30 seconds. If extraction is much faster or slower, adjust grind size and try again.

If you prefer a sweeter cappuccino, add 1 tsp sugar or simple syrup to the hot espresso and stir until dissolved.

Prepare milk

Pour 150 ml of cold whole milk into a chilled metal steaming pitcher. Using whole milk gives the best microfoam and texture for a classic cappuccino.

Purge and position steam wand

Purge the steam wand briefly to remove condensation. Submerge the tip just below the milk surface at a slight angle so the pitcher is tilted.

Stretch the milk

Turn on the steam to create a gentle hissing aeration sound for 3–4 seconds to incorporate air and create foam. You should hear a consistent light 'tss' rather than loud splattering.

Texturize the milk

After stretching, lower the pitcher so the steam tip sits deeper and create a whirlpool to heat and refine the microfoam. Continue steaming until the pitcher side feels just too hot to comfortably touch (about 60–65°C / 140–149°F). Total steaming time ~20–30 seconds.

Polish the milk

Wipe the wand and purge a short blast. Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam into glossy microfoam.

If milk is too foamy or you need more volume, add up to 20 ml of cold milk and re-swirl briefly to reach desired texture.

Pour

Pour the espresso into a preheated 180–200 ml cup. Hold the pitcher high briefly to let milk integrate, then lower and begin pouring toward the center to allow foam to sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each).

Latte art (optional)

Use wrist movement to create a heart or rosetta if desired. Begin with a steady stream then wiggle slightly and finish with a quick pull-through to form the art.

Garnish and serve

Lightly dust the foam with cocoa powder or ground cinnamon if desired. Serve immediately while hot.