Cappuccino Recipe

Prepare machine and coffee

Preheat your espresso machine (and cup) by running a blank shot or rinsing with hot water. Use freshly roasted beans ground fine for espresso (about 18 g for a double).

Dose, tamp, and pull shot

Dose ~18 g of finely ground coffee into the portafilter, level and tamp evenly with approximately 30 lbs/13.6 kg of pressure. Lock the portafilter into the group head and start extraction immediately. Pull a double shot of espresso aiming for ~30–36 ml per shot in about 25–30 seconds (adjust grind for timing). Total espresso yield ~60 ml.

Pour milk and purge wand

Pour 150 ml cold whole milk into a metal frothing pitcher (preferably 12–20 oz). Purge the steam wand briefly to remove condensation.

Position and stretch

Insert the steam wand tip just below the surface of the milk and slightly off-center. Turn on steam at full power. Lower the pitcher slightly so the tip creates a gentle hissing (stretching) sound for about 4–6 seconds to incorporate air and create microfoam. Aim to add about 20–30 ml of air (milk will increase in volume).

Texturize and heat

After stretching, raise the pitcher so the wand tip is deeper in the milk to create a whirlpool and heat milk to 60–65°C (140–149°F). Keep the surface smooth and velvety; avoid large bubbles. Total steaming time ~20–30 seconds depending on equipment.

Polish milk

Turn off steam, wipe wand with a clean, damp cloth and purge briefly. Tap the pitcher on the counter and swirl to pop any remaining large bubbles and integrate foam into silky microfoam.

Combine espresso and milk

Pour the freshly pulled espresso into your preheated cup. Immediately pour the steamed milk into the center of the espresso with a steady hand. Start from a higher pour to integrate milk and espresso, then lower the pitcher and use a controlled wiggle to create a milk layer. Aim for roughly equal parts: ~60 ml espresso, ~90 ml milk with ~30 ml foam on top (classic cappuccino ratio ~1/3 espresso, 1/3 steamed milk, 1/3 foam).

Finish

Sprinkle a light dusting of cocoa powder or cinnamon on the foam if desired. Add sugar or sweetener to taste and serve immediately.