Cappuccino Recipe

Preheat and dose

Preheat the espresso machine by running a blank shot (no coffee) for 5–10 seconds to warm the group head and portafilter. While warming, weigh 18 g of finely ground espresso coffee and distribute it evenly in a 58 mm portafilter basket (or appropriate size for your machine).

Tamp

Level the coffee and tamp with firm, even pressure until you have a flat, compact puck. Wipe any loose grounds from the rim of the portafilter.

Pull a double shot

Lock the portafilter into the machine and start extraction immediately. Aim for a double shot yield of about 36–40 g (or roughly 60 ml liquid) in 25–30 seconds from the moment the pump is engaged. Adjust grind size if extraction is noticeably too fast (<20 s) or too slow (>35 s).

Set cup aside

Place a warmed 180–200 ml cappuccino cup under the group head and set the extracted double shot in the cup. Proceed immediately to steaming milk so espresso and milk are combined while hot.

Purge and position steam wand

Purge the steam wand briefly to remove condensation. Fill a chilled 350–600 ml stainless-steel steaming pitcher with 150 ml whole milk (about one-third full). Submerge the tip of the steam wand just below the milk surface and position the pitcher so the wand sits slightly off-center at a shallow angle.

Texturing (stretching) the milk

Open the steam valve to introduce air for the first 2–4 seconds: you should hear a gentle 'tss' sound. This stretches the milk and creates microfoam. Then lower the pitcher slightly so the wand tip goes deeper and stops introducing new air. Keep the wand at an angle to create a whirlpool (spinning motion) in the milk to integrate microfoam and produce glossy, velvety texture.

Heat to temperature

Continue steaming until the pitcher becomes too hot to hold comfortably — target milk temperature 60–65°C (140–149°F). Total steaming time typically 20–40 seconds depending on machine power. If you prefer colder or less sweet milk, stop closer to 60°C; for sweeter, stop closer to 65°C.

Polish and wipe wand

Turn off the steam, wipe the wand immediately with a clean damp cloth and purge briefly again. Tap the pitcher on the counter and swirl the milk to remove any large bubbles and create a silky, even microfoam.

Pouring the cappuccino

Hold the cup with the double espresso at a slight tilt. Start pouring milk from about 8–10 cm (3–4 in) above the cup to sink the liquid milk beneath the crema. As cup fills and you reach roughly two-thirds full, bring the pitcher closer (1–2 cm) and slow the pour to allow foam to come out and form a domed cap. Aim for a classic cappuccino ratio: approximately 1/3 espresso, 1/3 steamed milk, 1/3 milk foam. Finish with a gentle wiggle or lift to create a small pattern if desired.

Dust the top of the milk foam with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) if desired. Add sugar or sweetener to taste and stir into the espresso before pouring milk if you prefer the sweetener fully dissolved.