Capuccino Recipe

Preheat and dose

Preheat your espresso cup by rinsing it with hot water, then discard the water. Weigh 18 g of freshly ground espresso (fine grind) and distribute it evenly in the portafilter basket.

Tamping

Level and tamp the coffee evenly with about 30 pounds (13–15 kg) of pressure to create a uniform puck. Wipe any loose grounds from the rim of the portafilter.

Brew

Lock the portafilter into the machine and start extraction. Brew approximately 36 ml of espresso in 25–30 seconds. Aim for a rich crema and a balanced flavor. If extraction is too fast or slow, adjust grind size or dose accordingly.

Prepare equipment

Pour 150 ml cold whole milk into a chilled stainless-steel pitcher (preferably 12–16 oz). Purge the steam wand briefly to remove condensation.

Stretch and texture milk

Submerge the steam wand tip just below the surface of the milk and turn on steam to introduce air for 3–5 seconds, creating microfoam. Then submerge the wand deeper and continue steaming until the pitcher feels hot to the touch (about 60–65°C / 140–149°F). Aim for silky, glossy microfoam with small bubbles and a velvety texture. Tap the pitcher on the counter and swirl to remove large bubbles and polish the milk.

Clean wand

Purge the steam wand again and wipe it with a clean damp cloth to remove milk residue (use ~10 ml of milk to rinse if desired).

Pouring

Give the milk one final swirl to reincorporate foam. Hold the espresso cup at a slight angle and begin pouring from a few inches above to mix milk with espresso. As the cup fills, bring the pitcher spout closer and pour more deliberately to let microfoam sit on top, forming a 1:1:1 ratio cup (roughly 36 ml espresso, 60–75 ml steamed milk, 15–30 ml foam). Finish with a gentle wiggle or draw to create basic latte art if desired.

If desired, sprinkle the top with a small pinch (about 1 tsp) of unsweetened cocoa powder or ground cinnamon. Add sugar or sweetener to taste while the espresso is still hot so it dissolves easily.