Cappachino Recipe

Preheat and dose

Turn on and allow the espresso machine to fully heat (about 15–20 minutes). Flush the group head for a second. Weigh 18 g of freshly ground espresso (fine, slightly finer than table salt) and distribute evenly in a clean 58 mm portafilter basket (or basket size appropriate to your machine).

Tamp and brew

Level and tamp the grounds with approximately 30 lbs (13–15 kg) of pressure to create a smooth puck. Lock the portafilter into the group head and start extraction immediately. Extract approximately 60 ml of espresso in 25–30 seconds. Aim for a rich, caramel-colored crema. Adjust grind or dose as needed to hit time and volume targets.

Prepare pitcher and milk

Pour 150 ml of whole milk into a chilled stainless-steel steaming pitcher (a little extra space for foam). Purge the steam wand briefly to remove condensation, then wipe with a clean cloth.

Steam milk

Submerge the steam wand tip just below the surface of the milk and start steaming. Introduce air for 3–6 seconds by keeping the tip near the surface until you hear a gentle hissing (this creates microfoam). Then submerge the tip slightly deeper and continue steaming to heat milk to 60–65°C (140–149°F). The milk should be velvety and glossy with microfoam and about doubled in volume by a small amount—aim for roughly equal parts liquid milk and foam for a classic cappuccino (about 1/3 espresso, 1/3 steamed milk, 1/3 foam).

Polish milk

Turn off steam before removing wand, wipe immediately with a damp cloth and purge briefly. Tap the pitcher gently on the counter and whirl the milk in a circular motion to break large bubbles and integrate foam for a silky texture.

If desired, add 1 tsp sugar or simple syrup to the cup now so it dissolves in the hot espresso. Pour the extracted 60 ml espresso into a prewarmed 150–180 ml cappuccino cup. Hold the pitcher high and start pouring to mix liquid milk with espresso, then lower the pitcher and pour more slowly to allow foam to settle on top. Aim for a 150–180 ml final drink with roughly equal thirds espresso, steamed milk, and microfoam.

Finish with a light dusting of cocoa powder or cinnamon (about 1/2 tsp) over the foam if desired.