Cappuccino Recipe
Classic Espresso With Steamed Milk, Topped With A Layer Of Frothy Foam.
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Ingredients
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Espresso
Milk & Foam
Garnish (optional)
Method
Espresso
Preheat and prepare machine
Turn on your espresso machine and allow it to fully heat (group head and portafilter) for at least 15–20 minutes so temperature is stable.
Weigh 18 g of freshly ground espresso coffee and distribute evenly in the portafilter basket. Tamp with steady pressure to create a smooth, level puck.
Lock the portafilter into the machine, place a 150–180 ml cappuccino cup under the spout, and start extraction. Aim for 36 ml of espresso (a double shot) in 25–30 seconds. Adjust grind or dose if extraction time is outside this range.
Milk & Foam
Prepare milk pitcher and thermometer
While espresso is extracting, pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. If using an alternative milk, use the same volume but expect different foaming behavior. Have a thermometer or practice by feel for temperature.
Purge the steam wand briefly to remove condensation, then submerge the tip just below the surface of the milk and start steaming at full steam. Position the tip so it creates a gentle whirlpool while introducing a small amount of air for microfoam—about 2–4 seconds of audible hissing. Then submerge the tip slightly deeper to heat the milk without adding more air.
Heat milk to 60–65°C (140–150°F). If you don't have a thermometer, stop when the pitcher becomes too hot to hold for more than 3–4 seconds (approximate). The milk should have silky, velvety microfoam with small, glossy bubbles; total milk volume will increase slightly.
Wipe and purge the steam wand immediately after steaming. Tap the pitcher gently on the counter and swirl to integrate foam into milk for a consistent texture.
Assembly & Garnish
Pour the double espresso into the preheated cappuccino cup if not already in it.
Hold the pitcher high (about 4–6 in / 10–15 cm) and begin pouring the steamed milk into the espresso to lift the liquid. As the cup nears three-quarters full, lower the pitcher close to the surface and pour more slowly to allow the foam to flow on top, creating a roughly 1:1:1 ratio of espresso:steamed milk:foam (about 36 ml espresso, ~75 ml liquid milk, ~40 ml foam).
Finish with a gentle wiggle or a short motion to create simple latte art if desired. Spoon extra foam on top if needed to create a pronounced foam layer.
Lightly dust the foam with cocoa powder or ground cinnamon (about 1 tsp) if desired. Serve immediately.