Cappuccino Specialty Coffee Recipe

Preheat and dose

Preheat your espresso cup or small cappuccino cup by rinsing with hot water or steaming 10 ml of milk into it, then discard. Grind 18 g of espresso beans to a fine grind suitable for your espresso machine (should feel slightly gritty, similar to table salt).

Tamp and brew

Distribute grounds evenly in the portafilter, tamp with about 30 pounds (13–15 kg) of pressure to create a flat, even puck. Lock the portafilter into a properly heated espresso machine. Brew a double espresso aiming for 36 ml of liquid in about 25–30 seconds. Adjust grind if extraction is too fast or slow.

Prepare pitcher and thermometer

Use a 12–16 oz (350–475 ml) stainless steel steaming pitcher. Pour 150 ml of cold whole milk into the pitcher. Purge the steam wand briefly to remove condensation, then position the tip just below the milk surface.

Stretch and texture milk

Start steaming with the steam wand tip near the surface to introduce air for 3–5 seconds until the pitcher slightly expands and the milk volume increases (you'll hear a gentle hissing). Then submerge the wand deeper to create a whirlpool and continue heating. Aim for a final milk temperature of 60–65°C (140–149°F) — you can use a thermometer or judge by hand (pitcher becomes too hot to comfortably hold). The milk should be glossy microfoam with velvety texture and small bubbles suitable for cappuccino (thicker foam than latte).

Settle and polish

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam with milk. Knock the pitcher lightly to remove any remaining large bubbles. Keep the foam density such that approximately 1/3 of the cup will be espresso, 1/3 steamed milk, and 1/3 milk foam.

Pour milk into espresso

Immediately after brewing the espresso, tilt the cup slightly and pour the steamed milk from the pitcher over the center of the espresso. Start with the milk body to mix with the espresso, then bring the pitcher spout closer to the surface and add the thicker foam to create about 1–1.5 cm of foam on top. For a classic cappuccino aim for roughly equal thirds of espresso, steamed milk, and foam.

Finish and garnish

If desired, dust the top with 1 tsp of cocoa powder or finely ground cinnamon. Optionally create simple latte art using controlled wrist movement while pouring. Serve immediately.