Cappuccino Recipe

Preheat and dose

Preheat your cup by pouring hot water into it; discard the water. Measure 18 g of freshly roasted coffee and grind to a fine espresso setting (slightly finer than table salt).

Tamp and brew

Distribute the ground coffee evenly in the portafilter basket, tamp with 15–20 lb (7–9 kg) pressure to create a level puck. Lock the portafilter into a preheated espresso machine and start extraction. Aim for a 36 ml (single ristretto/short espresso) to 40 ml (shorter than a full shot) yield in about 25–30 seconds. If using a stovetop Moka pot or Aeropress, brew a strong 36–50 ml concentrate using the manufacturer’s guidance.

Prepare equipment

Pour 150 ml cold whole milk into a chilled stainless-steel frothing pitcher (preferably 12–16 oz/350–475 ml capacity). Having a cold pitcher and cold milk gives more control over foam texture.

Steam and texture milk

Purge the steam wand briefly to remove condensate. Submerge the wand tip just below the milk surface and start steaming at full power to introduce air for 2–4 seconds (you should hear a gentle hissing/candy-crackle sound). Lower the pitcher slightly so the tip sits deeper and angle the wand to create a rolling vortex. Continue steaming until the pitcher feels warm to the touch and the milk reaches 60–65°C (140–149°F). Aim for microfoam: silky, glossy milk with very small bubbles and a velvety texture. Total steaming time ~20–40 seconds depending on equipment.

Settle and polish

Tap the pitcher firmly on the counter 2–3 times to remove larger bubbles, then swirl the milk to integrate foam and liquid for glossy texture. Knock the foam down slightly to achieve roughly equal parts espresso, steamed milk, and foam (about 1/3 each).

Pour

Immediately after brewing espresso, hold the cup at a slight angle and begin pouring steamed milk from about 3–4 cm above the cup to incorporate liquid milk and crema. As the cup fills, lower the pitcher and pour more slowly to allow foam to come forward. Finish with a steady central pour to create a small dome of foam (approx. 1–2 cm thick) and, optionally, simple latte art.

Sweeten and garnish (optional)

If desired, stir in up to 1 tsp sugar while the espresso is hot. Lightly dust the top with cocoa powder or ground cinnamon using a fine mesh sieve for presentation.

Serve

Serve immediately to enjoy the contrast of hot espresso, silky steamed milk, and airy foam.