Cappuccino, Caffelatte Or Flat White Recipe

1. Grind and dose

Weigh or measure about 18–20 g (0.018–0.02 kg) of fresh espresso beans. Grind to a fine espresso grind immediately before brewing to maximize flavor.

2. Tamp and brew

Distribute the ground coffee evenly into the portafilter, tamp with consistent pressure, lock into the machine and pull a single (30 ml) or double (60 ml) shot of espresso into your serving cup. Aim for a 25–30 second extraction for a double shot; a single will be proportionally shorter.

3. Prepare milk

Pour 150–200 ml of cold whole milk (or alternative milk) into a chilled milk pitcher. A cappuccino needs slightly less milk than a latte; adjust amount depending on desired drink: cappuccino ~150 ml, latte/flat white ~200 ml.

4. Purge steam wand

Turn on the steam briefly to purge condensate from the wand before inserting it into the milk.

5. Position wand and create vortex

Insert the steam wand tip just below the milk surface and tilt the pitcher slightly to create a whirlpool. Stretch milk by allowing a small amount of air in (you should hear a gentle 'tss' for about 2–5 seconds for cappuccino; less or none for flat white), then submerge the wand deeper to heat and texturize.

6. Heat to target temperature

Heat milk to 60–65°C (140–149°F) for latte or flat white. For cappuccino, 55–60°C (131–140°F) can preserve more foam. Use a thermometer or gauge by touch — the pitcher should be just too hot to hold for more than a second.

7. Finish and polish

Turn off steam before removing the wand. Wipe and purge the wand immediately. Tap the pitcher on the counter and swirl to incorporate microfoam and remove large bubbles; you want glossy, velvety milk for latte/flat white and more airy foam for cappuccino.

8. Cappuccino (traditional 1:1:1)

Start with a single or double shot of espresso in a 150–180 ml cup. Pour steamed milk into the center, then spoon or allow a layer of dense foam to settle on top to form roughly equal thirds espresso, steamed milk and foam (approximately 150 ml total). Dust with cocoa or cinnamon if desired.

9. Caffelatte (Latte)

Use a single or double shot of espresso in a 240–350 ml cup. Pour the steamed milk with a thin, velvety microfoam over the espresso — aim for about 1:3 to 1:5 espresso-to-milk ratio. Finish with a small layer (5–10 mm) of microfoam; create latte art if desired.

10. Flat White

Use a double shot of espresso in a smaller cup (150–180 ml). Pour steamed milk with very fine microfoam so that milk integrates smoothly with the espresso, producing a velvety texture and a thin (2–4 mm) crema-like foam layer. The overall drink is stronger than a latte and creamier than a cappuccino.

11. Serve immediately while espresso crema and milk texture are at their best. Adjust milk amounts and steaming technique to control foam thickness: more stretching/air = more foam (cappuccino); minimal stretching and more whirlpooling = velvety microfoam (flat white/latte). Clean steam wand and tools after use.