Cappuccino Recipe

Preheat and dose

Preheat your espresso cup by filling it with hot water, then discard the water. Dose 18 g of finely ground espresso into a clean portafilter basket and distribute and tamp evenly to create a smooth, level puck.

Pull the shot

Lock the portafilter into a properly warmed espresso machine. Start extraction immediately and aim for approximately 36 ml of espresso in 25–30 seconds (yield variable by machine and grind). Stop the shot when the desired volume and color development are reached. Set the extracted espresso aside in the warmed cup.

Prepare pitcher and thermometer

Use a chilled stainless-steel steaming pitcher (200–350 ml capacity). Pour 150 ml cold whole milk into the pitcher. If you have a thermometer, keep it ready; target milk temperature is 60–65°C (140–149°F).

Purge and position steam wand

Purge the steam wand for 1–2 seconds to clear condensation. Position the tip of the steam wand just below the milk surface and slightly off-center to create a gentle whirlpool; this helps produce even microfoam.

Stretch and texturize milk

Open the steam valve to full steam. With the tip near the surface, introduce air for 1–3 seconds (a quiet hissing/sizzling sound) to create microfoam, then submerge the tip slightly to continue heating while maintaining a smooth whirlpool. Keep steaming until the pitcher feels warm, then hot — target 60–65°C (140–149°F). The milk should have a glossy, silky texture with fine microfoam and about a 1:1 ratio of liquid milk to foam for a true cappuccino.

Swirl and settle

Turn off the steam, wipe and purge the wand immediately. Tap the pitcher on the counter and swirl gently to pop any large bubbles and integrate foam into a smooth velvety texture. Spoon or pour so you keep a thick layer of foam (about 1–2 cm) for the cappuccino.

Sweeten (optional)

If desired, add 1 tsp granulated sugar or 1 tsp simple syrup to the espresso and stir to dissolve.

Pour milk over espresso

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly from about 5 cm above the cup to incorporate the liquid milk with the espresso; then lower the pitcher and pour more directly to allow the microfoam to settle on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 36 ml espresso, 75 ml steamed milk, 75 ml foam by volume).

Finish and garnish

Dust the foam lightly with 1 tsp unsweetened cocoa powder or a pinch of ground cinnamon. If desired, use the extra 10 ml of milk to refine latte art or dot a small pattern on the foam.