Cappuccino / Caffe Latte / Flat White Recipe

Dose and Tamp

Weigh 18 g of freshly roasted espresso coffee, grind to a fine espresso setting. Distribute grounds evenly in the portafilter and tamp with about 15–20 kg of pressure so the puck is level and compact.

Brew

Lock the portafilter into an espresso machine preheated to brewing temperature. Extract two shots aiming for about 36 ml of espresso in 25–30 seconds. Start timing when the pump engages. The result should be a rich, golden crema-topped espresso.

Steam milk for latte or flat white

Pour 200 ml cold whole milk into a stainless-steel steaming pitcher (about one-third full to allow expansion). Purge the steam wand, then submerge the tip just below the surface and open the steam to create a slight whirlpool. For flat white, keep the tip just below the surface to create very fine microfoam and stretch the milk only slightly (approx. 5–8 seconds of aeration). For latte, allow slightly more stretching (8–10 seconds) to create a silky microfoam. Target milk temperature: 60–65°C (140–149°F). Stop steaming when the pitcher becomes too hot to touch for more than 1–2 seconds.

Texture and knock

After steaming, tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam for a glossy, velvety texture.

Pouring

For a latte (larger volume, creamier): pour the steamed milk into the espresso from about 6–8 cm above the cup to sink liquid milk, then lower the pitcher and bring it closer to the surface to create gentle latte art. For a flat white (smaller, stronger milk-coffee balance, velvety microfoam): use a smaller cup (150–180 ml), pour from close to the surface to produce a thin layer (approx. 4–6 mm) of microfoam. Serve immediately.

Steam milk for cappuccino

Pour 240 ml cold whole milk into a steaming pitcher (you will use about 240 ml total so there is enough for rich foam). Purge steam wand. For a traditional cappuccino, position the wand tip just at the surface to introduce more air for 8–12 seconds to create a substantial foam (aim for roughly equal parts espresso, steamed milk and foam). Continue steaming to heat milk to 60–65°C (140–149°F).

Separate foam if desired

If you want a very frothy top, spoon some of the thick foam into the cup before pouring the liquid milk. Otherwise, pour steamed milk and then top with the remaining foam.

Assemble cappuccino

Pour the espresso into a 150–180 ml cup. Gently pour the steamed milk into the espresso from a slightly higher distance to let liquid milk combine, then finish with a spoonful or two of thick foam on top to create a voluminous cap. Dust with cocoa or cinnamon if desired.

Taste and add sugar or sweetener to taste. For cappuccino dust with 1 tsp cocoa powder or cinnamon. Serve immediately while hot.