Cappuccino Recipe

Prepare portafilter and dose

Weigh 18 g of freshly ground fine espresso coffee. Distribute evenly in the portafilter basket and tamp with consistent pressure to create a level puck.

Brew espresso

Lock the portafilter into a preheated espresso machine. Brew approximately 60 ml of espresso (a double shot) aiming for a 25–30 second extraction. Transfer the espresso into a warmed 6–8 oz cappuccino cup.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Position the steam wand tip just below the surface of the cold milk at a slight angle in the steam pitcher.

Texturize milk

Turn on the steam to create a gentle vortex. Keep the wand tip near the surface for 3–6 seconds to introduce microfoam, then submerge slightly to heat. Target milk temperature is 55–65°C (130–150°F). Aim for a smooth, velvety microfoam with small, glossy bubbles and about 150 ml final volume.

Wipe and purge wand

Turn off steam, wipe the wand with a clean cloth and purge briefly again to clear milk residue.

Polish milk

Tap the pitcher on the counter once and swirl to integrate foam and liquid for a silky texture suitable for pouring.

Optional sweetness

If using sugar or simple syrup, add it to the espresso and stir to dissolve before pouring milk.

Pour milk into espresso

Holding the cup with espresso at a slight angle, begin pouring the milk from about 3–4 cm above the cup to incorporate. As the cup fills, lower the pitcher and slow the pour to allow the microfoam to settle on top, creating a roughly 1:1:1 ratio of espresso:steamed milk:foam (about 60 ml espresso, ~60 ml steamed milk, ~30 ml foam).

Create simple latte art (optional)

Use a controlled wrist motion to make a heart or rosette if desired, finishing with a quick lift to create a defined pattern.

Garnish and serve

Lightly dust the top with cocoa powder or ground cinnamon (about 1 tsp). Serve immediately while hot.