Cappuccino, Caffelatte Or Flat White Recipe

Preheat and dose

Preheat the espresso machine and portafilter by running a blank shot for a few seconds. Dose 18 g of freshly ground espresso into a clean portafilter basket. Distribute and tamp evenly with about 30 lbs (13 kg) pressure to create a level puck.

Brew

Lock the portafilter into the machine and start extraction. Aim for a 36 ml double espresso (ristretto-to-normal range) in about 25–30 seconds. Adjust grind finer if extraction is too fast, coarser if too slow. Set the brewed espresso aside in the cup you'll use.

Prepare equipment

Use a chilled milk jug (300–500 ml). Pour 200 ml whole milk (or your chosen alternative) into the jug. If making a cappuccino, also reserve an extra 30 ml in a separate small jug or leave room to create more foam.

Purge steam wand and position

Purge the steam wand for 1–2 seconds to clear condensate. Submerge the tip just below the milk surface and tilt the jug slightly so the wand sits off-center.

Stretch (introduce air)

Turn on full steam and lower the jug just enough for the wand tip to sit at the surface to introduce air for 2–4 seconds (longer for more foam in cappuccino, shorter for flat white). You should hear a gentle hissing. For a flat white, introduce very little air (1–2 seconds) to create microfoam; for a cappuccino, introduce 3–4 seconds to create thicker foam.

Roll and heat

Submerge the wand deeper and angle the jug to create a whirlpool. This folds the air into the milk to create smooth texture. Heat milk to between 60–65°C (140–149°F). For cappuccino, you can push toward 65°C; for flat white and caffè latte keep around 60–63°C. When done, turn off steam and wipe and purge the wand.

Polish milk

Tap the jug on the counter and swirl to remove large bubbles and integrate foam into a glossy microfoam. For cappuccino leave a noticeable thick foam layer (approx 1–1.5 cm). For flat white aim for very fine microfoam with only a thin 2–4 mm velvety layer. For caffè latte aim for a creamy texture with more steamed milk and a thin layer of foam (~3–6 mm).

Caffè Latte (serving)

Pour the double espresso into a 240–300 ml cup. Swirl the milk jug and pour steamed milk into the center of the espresso from a slightly higher position to integrate milk and espresso; when the cup is about three-quarters full lower the jug and pour more slowly to allow a thin layer of foam to form on top (aim for 3–6 mm). Optionally sprinkle a little cocoa or cinnamon and add sugar to taste.

Flat White (serving)

Use a 150–180 ml cup. Pour the double espresso. With very smooth microfoam, start pouring from close to the cup to combine milk and espresso quickly and create a velvety surface with a thin (2–4 mm) microfoam. Use gentle latte-art pour if desired. No or minimal topping; add sugar to taste.

Cappuccino (serving)

Use a 150–180 ml cup. Pour the double espresso, then pour steamed milk so that you get a thick foam layer of about 1–1.5 cm on top. Hold back the foam with the spoon if necessary to control foam quantity, then spoon or pour remaining foam on top. Dust with cocoa powder or cinnamon if desired and add sugar to taste.

Cleaning

After serving, wipe the steam wand with a damp cloth and purge again. Knock out used coffee puck and rinse the portafilter and jug.