Cappuccino Recipe

Prepare machine

Ensure the espresso machine is warmed up (group head and portafilter heated) and the water reservoir is filled with fresh filtered water.

Dose and tamp

Weigh 18 g of freshly ground espresso coffee (medium-fine espresso grind). Distribute evenly in the portafilter and tamp with steady, level pressure to create a smooth puck.

Extract espresso

Lock the portafilter into the machine and start extraction. Aim to yield 36 ml of espresso (a double shot) in about 25–30 seconds. Adjust grind or dose if extraction is too fast/slow.

If you prefer sweetened cappuccino, add the optional sweetener to the cup now so it melts when the espresso is poured.

Prepare milk

Pour 150 ml of cold whole milk into a chilled milk pitcher. If using an alternative milk, use the same volume but note texture and steaming differences.

Purge steam wand

Purge a short burst of steam from the steam wand into the drip tray to remove any condensation before steaming.

Steam milk (microfoam)

Submerge the steam wand tip just below the surface of the milk and turn on the steam. Keep the wand near the surface for the first 3–6 seconds to introduce air and create foam (listen for a gentle hissing). Then lower the pitcher so the wand is deeper and heat the milk to 55–65°C (130–150°F). Aim for velvety microfoam with small, glossy bubbles and about 1–1.5 cm of foam.

Texture and knock

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl to break any large bubbles and polish the texture.

If you do not have a steam wand: heat milk on the stovetop to about 60°C (do not boil), then froth vigorously with a handheld milk frother or whisk until you get dense foam. Let the foam settle into a smooth microfoam before pouring.

Pour espresso

Pour the extracted 36 ml double shot into a warmed 150–180 ml cup.

Pour milk

Hold the cup at a slight angle. Begin pouring the steamed milk from a few centimeters above, using a steady, thin stream to incorporate milk and crema. As the cup fills and the foam reaches the surface, lower the pitcher and pour slightly faster to allow the foam to flow out and create a 1:1:1 balance of espresso:steamed milk:foam. Aim for about 150 ml milk total so the finished drink fills the cup with approximately 1–1.5 cm of foam on top.

Latte art (optional)

To create simple latte art, center the pour and when the cup is about three-quarters full, bring the pitcher spout close to the surface and wiggle gently to form a heart or rosette, finishing with a quick lift and cut-through motion.

Garnish

Lightly dust the foam with a pinch (about 1 tsp) of unsweetened cocoa powder or ground cinnamon.

Serve immediately while hot. Provide a small spoon if desired for mixing the foam and cocoa.