Cappuccino Recipe

Prepare machine and dose

Preheat the espresso machine and portafilter by running a short blank shot. Weigh 18 g of freshly ground espresso into a clean portafilter and tamp evenly with ~30 lb (13 kg) pressure to create a smooth puck.

Extract

Lock the portafilter into the group head and start extraction. Pull a single ristretto/espresso shot of about 25–30 ml into an 8 oz (240 ml) cappuccino cup. Aim for a 25–30 second total extraction time; adjust grind to dial in if needed.

Texture milk

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and begin steaming. Stretch the milk by allowing a small amount of air in for 2–4 seconds to create microfoam, then fully submerge the wand to heat. Aim for velvety microfoam and a final milk temperature of 60–65°C (140–149°F). Total steaming time ~20–30 seconds.

Polish and swirl

Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into a glossy, paint-like texture suitable for pouring.

Combine

Pour the milk over the extracted espresso into the 8 oz cup. Begin with a steady pour to incorporate milk and espresso, then bring the pitcher closer and finish with a controlled wiggle or lift to create a small rosette or simple latte art. The finished drink should be roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.

Using a small fine-mesh sieve or a shaker, dust 1 tsp cocoa or chocolate powder evenly over the top of the foam. If desired and to taste, sprinkle up to 1 tsp granulated sugar before or after the cocoa for added sweetness. Serve immediately.