Cappuccino Recipe

Prepare portafilter and dose

Dose 18 g of freshly ground espresso into a clean portafilter. Distribute and tamp evenly with a level, firm tamp to create a flat, compact puck.

Brew espresso

Brew a double shot aiming for about 36 ml of espresso output in 25–30 seconds. Adjust grind if extraction is too fast or too slow. Pour the espresso into a pre-warmed 150–180 ml cappuccino cup.

Prepare milk pitcher

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Cold milk steams more consistently and gives better microfoam.

Purge steam wand

Purge a few seconds of steam from the wand into the drip tray to remove condensation before steaming.

Stretch milk (incorporate air)

Submerge the steam wand tip just below the milk surface and position the pitcher so the wand is near the side. Open the steam valve to full and lower the pitcher slightly so the wand tip stays at the surface until milk volume rises about 10–20% (3–6 seconds). You should hear a soft hissing/squealing — this creates the velvety microfoam needed for cappuccino.

Heat and texturize milk

After stretching, submerge the wand 1–2 cm deeper to vortex the milk and break large bubbles, creating smooth, glossy microfoam. Continue steaming until the pitcher side feels just too hot to hold comfortably (60–65°C / 140–149°F). Do not overheat. Turn off steam, wipe the wand with a damp cloth and purge briefly.

Polish milk

Tap the pitcher on the counter once to break any remaining large bubbles and swirl the milk to integrate foam and liquid. The milk should look glossy and pourable with a thick layer of microfoam on top. If milk seems too thin, you may add up to 20 ml more and re-texturize briefly.

Pour milk into espresso

Hold the cappuccino cup with the espresso at a slight angle. Begin pouring from about 3–4 cm above the cup to allow the milk to mix with the espresso, then lower the pitcher and pour with a steady stream to let the microfoam rise and form a roughly equal proportion of foam to liquid (classic cappuccino: roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam). Finish with a quick wiggle or lift to create a small rosette or simple heart if desired.

Garnish

Lightly dust the top of the foam with about 1 teaspoon of cocoa powder or ground cinnamon to taste.

Sweeten (optional)

If desired, stir in sugar or sweetener into the espresso before pouring milk or sprinkle on top. Taste and adjust.

Serve

Serve immediately while hot. Ideal serving temperature is 60–65°C (140–149°F).