Preheat the portafilter and espresso cup by running a blank shot or flushing hot water through the group head. Weigh and dose 18 g of freshly ground espresso into the portafilter basket.

Distribute and tamp

Distribute the grounds evenly in the basket, then tamp with consistent pressure (about 15–20 kg of force) to create a flat, even puck. Wipe the rim of the portafilter to remove loose grounds.

Brew

Lock the portafilter into the machine and start the shot immediately. Pull a double espresso of approximately 30–36 ml in 25–30 seconds, aiming for a balanced extraction with a golden crema. Pour the espresso into a warmed 150–180 ml cup.

Milk & Foam

Prepare milk

Pour 150 ml cold whole milk into a cold milk pitcher. If you want a slightly larger drink or to practice latte art, you can add up to 30 ml extra milk, but standard cappuccino uses about 150 ml total before steaming.

Purge steam wand

Purge any condensation from the steam wand by briefly opening it. Wipe the wand with a clean cloth to remove residue, and position the pitcher under the wand.

Steam and texturize

Insert the steam wand tip just below the surface of the milk and open the steam valve. Create a gentle hissing sound to introduce air for about 3–6 seconds to produce microfoam, then submerge the wand deeper to heat the milk. Aim for a final milk temperature of 60–65°C (140–149°F). The milk should have velvety microfoam with small, glossy bubbles and increase slightly in volume.

Settle and swirl

Tap the pitcher firmly on the counter once or twice and swirl the milk to break any larger bubbles and integrate foam and liquid, creating a silky texture suitable for pouring.

Combine

Hold the cup with the espresso at a slight tilt. Begin pouring the steamed milk from about 4–5 cm above the cup to incorporate the milk and crema, then lower the pitcher and pour more steadily to allow foam to sit on top. For a classic cappuccino, aim for a 1:1:1 ratio approximately — 1 part espresso (30–36 ml), 1 part steamed milk, and 1 part foam. The finished drink should have about 1–2 cm of dry foam on top.

Garnish and sweeten (optional)

If desired, dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) and add sugar to taste. Serve immediately while hot.