Cappuccino Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso into the portafilter. Distribute grounds evenly and tamp with approximately 30 pounds (13.6 kg) of pressure to create a smooth, level puck.

Preheat and flush

Lock the portafilter into a preheated espresso machine group head. Run a short burst of water to flush and stabilize temperature if needed.

Pull espresso

Start the extraction. Aim for about 36 ml of espresso (single ristretto/short double) in roughly 25–30 seconds. Stop the shot when volume/time target is reached. Set the espresso aside in a warmed 12 oz cup.

Prepare milk pitcher

Pour 6 oz (plus up to 1 oz reserve) of cold 2% milk into a stainless-steel steaming pitcher. Cold milk gives the best foam control.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensate.

Stretch and texture milk

Submerge the steam wand tip just below the milk surface and introduce air for 2–4 seconds to incorporate a small amount of microfoam. Then lower the pitcher so the wand is slightly deeper and create a whirlpool to heat and texture the milk until it reaches 60–65°C (140–149°F) or until the pitcher is too hot to touch for more than 1–2 seconds (about 20–35 seconds total steaming). Aim for velvety, glossy microfoam with fine bubbles.

Knock and swirl

Tap the pitcher gently on the counter and swirl to remove any larger bubbles and integrate foam. Purge and wipe the steam wand immediately.

Dress the cappuccino

Pour the milk into the cup with the espresso. Begin with the pitcher higher to sink steamed milk under the crema, then bring the pitcher closer to the cup and pour more slowly to layer foam, finishing with about equal parts espresso, steamed milk, and foam (for a 12 oz cup aim for ~6 oz milk total including foam). If desired, sprinkle 1/4 tsp cocoa powder or cinnamon and add sugar to taste.

Serve immediately in a warmed 12 oz cup. Cappuccino is best enjoyed hot, right after steaming to preserve microfoam texture and crema.