Double Cappuccino Recipe

Preheat and dose

Turn on the espresso machine and allow it to fully heat (about 10–15 minutes). While it heats, weigh 18 g of freshly ground espresso into a clean portafilter. Distribute and tamp evenly to form a smooth puck.

Pull double shot

Lock the portafilter into the group head. Start extraction and aim for a 30–35 second extraction time yielding about 60 ml of espresso total (two shots combined). Stop extraction when volume is reached. Transfer the double espresso to a 10–12 oz (300–350 ml) pre-warmed mug or two smaller cups if preferred.

Prepare pitcher and thermometer

Pour 250 ml cold whole milk into a chilled stainless-steel frothing pitcher (about 12–16 oz pitcher). Have a steam wand cloth or towel and a thermometer ready.

Purge and position steam wand

Purge the steam wand briefly to clear condensation. Submerge the tip just below the milk surface and start steaming at full power to introduce air for the first 2–4 seconds, creating microfoam. Then submerge the tip slightly deeper to continue heating without adding more air.

Texture milk

Steam milk to 60–65°C (140–149°F) aiming for silky, velvety microfoam with small, glossy bubbles. The milk volume should increase slightly but not more than ~25% for a cappuccino. Tap the pitcher on the counter and swirl to remove larger bubbles and integrate foam.

Rinse wand

Wipe the steam wand immediately with a damp cloth and purge briefly. Optionally use ~10 ml of milk to rinse the wand into a waste container.

Pour and combine

Hold the cup with the pulled espresso at a slight angle. Begin pouring milk from about 2–3 inches above the cup to incorporate milk and crema. As the cup fills, lower the pitcher and pour more deliberately to let the foam sit on top, creating roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam. Finish with a gentle wiggle or a basic latte art heart if desired.

If desired, dust the top of the cappuccino with ~1 tsp cocoa powder or ground cinnamon. Sweeten with up to 1 tsp granulated sugar or simple syrup to taste, stirring gently through the drink before the foam sets.