Cappuccino Recipe

Prepare equipment

Ensure your espresso machine is properly warmed up (group head and portafilter at operating temperature). Empty and clean the portafilter. Purge the steam wand briefly to remove condensation. Have a 6–8 oz (180–240 ml) cappuccino cup ready and pre-warm it with hot water, then discard the water.

Dose and tamp

Weigh 18 g of finely ground espresso into the portafilter basket. Distribute the grounds evenly and tamp with 30 lbs (≈13.6 kg) of pressure to create a level puck.

Pull the shot

Lock the portafilter into the machine and start the extraction immediately. Aim for about 25–30 seconds of extraction to yield ~60 ml of espresso (a double shot). Stop the shot when you have the desired volume and crema.

Pour milk into pitcher

Pour 150 ml of whole milk into a chilled stainless-steel steaming pitcher. The pitcher should be no more than half full to allow room for foam expansion.

Position the steam wand

Purge the steam wand for 1 second. Submerge the tip of the steam wand just below the milk surface at a slight angle, with the pitcher tilted to create a whirlpool when steaming begins.

Stretch the milk

Turn on the steam full power. Keep the tip just below the surface for 3–5 seconds to introduce air and create microfoam; you should hear a soft hissing (not loud screeching). This adds volume and creates velvety foam.

Heat and texturize

After stretching, lower the pitcher slightly so the wand tip is deeper and create a rolling whirlpool to break large bubbles and integrate foam into the milk. Continue steaming until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). Total steaming time ~20–30 seconds. Turn off the steam and wipe and purge the wand immediately.

Polish milk

Tap the pitcher gently on the counter and swirl to remove any large bubbles and create glossy microfoam. If needed, add the 30 ml cold milk to adjust temperature or foam consistency, then swirl again.

Texture check

The milk should be silky, shiny, and have microfoam that flows like wet paint — not dry stiff foam.

Combine espresso and milk

Pour the prepared espresso into the pre-warmed cappuccino cup. Immediately pour the steamed milk into the center of the espresso with a steady pour. Aim for roughly equal parts: 1/3 espresso, 1/3 steamed milk, 1/3 foam. Start higher to incorporate milk, then lower the pitcher and tilt to lay down the foam on top.

Finish and garnish

If desired, dust the top with cocoa powder or ground cinnamon. Add sugar or sweetener to taste and stir gently if you added it before dusting. Serve immediately while hot.

Purge and wipe the steam wand again. Knock out the used coffee puck, rinse the portafilter, and rinse and dry the milk pitcher. Clean any spills and switch off equipment if finished.