Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and cup. Grind 18 g of espresso beans to a fine espresso grind. Distribute and tamp the grounds evenly in the portafilter with about 30–40 lbs (13–18 kg) of pressure.

Brew espresso

Brew a double shot of espresso (approximately 36 ml) directly into a warmed 150–180 ml cup. Aim for a 25–30 second extraction; adjust grind or dose if extraction is much faster or slower. Set cup aside while you steam milk.

Prepare equipment

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand for a second to release condensation.

Stretch and texture milk

Position the steam wand tip just below the milk surface and turn on steam to introduce air for 3–5 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is submerged and angle the pitcher to create a whirlpool. Continue steaming until the pitcher feels hot to the touch (around 60–65°C / 140–149°F). Aim for microfoam — silky, fine bubbles — and a milk volume increase of about 20–30 ml. If you prefer less foam, introduce less air; for more foam, slightly more.

Polish milk

Tap the pitcher on the counter to break any large bubbles and swirl to integrate foam and liquid milk into a glossy texture. If using reserved milk, keep it warm to top or adjust foam.

Hold the cup with the brewed espresso at a slight tilt. Begin pouring the textured milk from about 5–7 cm above the cup to incorporate milk and crema, then move the pitcher closer and pour more slowly to allow foam to rise to the top. Aim for roughly equal parts: 1/3 espresso, 1/3 steamed milk, 1/3 milk foam (final drink ~180–200 ml).

Optionally dust the top with a light sprinkle of cocoa powder or ground cinnamon. Add sugar to taste and stir gently if desired.

Serve immediately while hot.