Cappuccino Recipe
Equal parts espresso, steamed milk, and foam.
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Ingredients
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Espresso
Milk & Foam
Method
Espresso
Dose & Tamp
Measure 18 g of freshly ground espresso into a portafilter basket (single or double sized depending on your machine). Distribute grounds evenly and tamp with steady 20–30 lb of pressure to create a flat, level puck.
Brew
Lock the portafilter into the espresso machine and start extraction immediately. Aim for about 36 ml of espresso in 25–30 seconds (for a short double/ristretto-style extraction) or adjust to taste. Serve the espresso immediately into a pre-warmed 150–180 ml cappuccino cup.
Milk & Foam
Purge Steam Wand
Before steaming, purge the steam wand briefly to remove condensation (use the optional small amount of milk or a paper towel to catch water).
Steaming Technique
Pour 150 ml of cold whole milk into a chilled stainless-steel frothing pitcher (about 12–15 oz pitcher). Insert the steam wand tip just below the milk surface and start steaming at full pressure to introduce air for 3–6 seconds until milk increases slightly in volume and you hear a gentle hissing sound. Then submerge the wand tip deeper and position the pitcher to create a whirlpool to heat and texturize the milk. Stop steaming when the pitcher feels hot to the touch (about 60–65°C / 140–149°F). Aim for a milk volume where roughly one third is liquid milk and one third is velvety microfoam and one third crema/espresso — roughly 150 ml of milk should yield ~50 ml liquid milk, ~50 ml steamed milk, ~50 ml foam for a 150–180 ml cup.
Polish Milk
Tap the pitcher gently on the counter and swirl to collapse any large bubbles and integrate foam into a glossy, velvety texture (microfoam). Wipe and purge steam wand again.
Assemble Cappuccino
Pour the espresso into the warmed cup if not already in it. Begin pouring the steamed milk into the center of the espresso from about 1–2 inches above the cup to combine liquid milk and espresso; as cup fills and foam builds, lower the pitcher and pour more slowly to allow foam to sit on top. Aim for roughly equal parts: 1/3 espresso (~36 ml), 1/3 steamed milk (~50 ml), 1/3 foam (~50 ml).
Finish & Garnish
If desired, dust the foam lightly with cocoa powder or ground cinnamon (about 0.5 tsp) for flavor and presentation. Serve immediately.