Cappuccino Recipe

Preheat and dose

Warm your espresso cup by rinsing it with hot water, then discard the water. Preheat the portafilter by running a blank shot or wiping it with a hot towel. Dose 18 g of freshly ground espresso into a clean portafilter basket.

Tamp and brew

Distribute grounds evenly and tamp with firm, level pressure. Lock the portafilter into the espresso machine. Brew a double shot aiming for 36 ml of liquid espresso in about 25–30 seconds. Adjust grind if extraction is too fast or slow. Set the brewed espresso aside in the warmed cup.

Prepare milk

Pour 150 ml of cold whole milk into a chilled metal steaming pitcher. If you want more foam, add the optional extra 30 ml. Position the steam wand tip just below the milk surface at a slight angle.

Stretch and texture milk

Purge the steam wand for a second. Submerge the tip so it’s near the surface and introduce air for 3–5 seconds (you should hear a gentle hissing). Lower the pitcher slightly so the tip goes deeper and create a vortex to heat and microfoam the milk. Keep steaming until the pitcher side is too hot to touch (about 60–65°C / 140–149°F). Aim for glossy, velvety microfoam with small, consistent bubbles.

Polish milk

Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into a smooth, paint-like texture. Rest the milk for 10–15 seconds so large bubbles dissipate and the foam becomes silky.

Combine

Pour the espresso into a 150–180 ml cup if not already in one. Begin pouring milk from about 2–3 cm above the cup to incorporate milk and espresso, then lower the pitcher and pour with a steady wrist to transfer the microfoam to the top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 espresso, 1/3 steamed milk, 1/3 foam).

Lightly dust the top of the foam with about 1 teaspoon of cocoa powder or cinnamon. Serve immediately.