Cappucino Recipe
Espresso with Steamed Milk + a creamy cap of foam
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Ingredients
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Espresso
Milk & Foam
Optional
Method
Espresso
Dose and Tamp
Weigh 18 g of freshly ground espresso (finely ground for espresso machine). Distribute evenly in the portafilter and tamp with a consistent pressure to create a smooth, level puck.
Brew
Lock the portafilter into the group head and start extraction. Brew approximately 36 ml of espresso (a 1:2 ratio) over about 25–30 seconds. Aim for a rich, crema-topped shot. Pour the shot into a pre-warmed 150–180 ml cup.
Milk & Foam
Purge Steam Wand
Before steaming, briefly purge the steam wand for 1–2 seconds to remove condensation.
Position Wand & Stretch
Submerge the tip of the steam wand just below the surface of the milk and turn on the steam. Keep the tip near the surface for 2–4 seconds to introduce a small amount of air and create foam (you should hear a gentle hissing 'stretching' sound).
Texture Milk
After initial stretching, submerge the wand deeper (about 1–2 cm) and angle the pitcher to create a whirlpool. Continue steaming until the pitcher is hot to the touch (around 60–65°C / 140–150°F). Aim for glossy, velvety microfoam with fine bubbles and around 1–1.5 cm of creamy foam on top.
Settle & Wipe
Turn off the steam, wipe and purge the wand again. Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam into the milk.
Pour
Holding the cup with espresso at a slight angle, start pouring the steamed milk from about 10 cm above to incorporate milk and crema. As the cup fills, lower the pitcher and pour with a controlled wrist motion to place the creamy cap of foam on top (for a classic cappuccino aim for roughly equal parts espresso, steamed milk, and foam).