Cappuccino Recipe

Warm cup and prepare equipment

Preheat a 150–180 ml (5–6 oz) cappuccino cup by filling with hot water for 30 seconds, then empty. Ensure your espresso machine, portafilter, tamper, and steam wand are clean. Fill the espresso machine's water reservoir with fresh filtered water and switch on to reach operating pressure and temperature.

Purge the steam wand for 1–2 seconds to expel condensation; wipe it clean with a damp cloth.

Dose, distribute and tamp

Weigh 18 g of finely ground espresso coffee into the portafilter basket. Distribute grounds evenly with your finger or a distributor, then tamp level and firm with about 15 kg (30–35 lbs) of pressure to create a uniform puck.

Brew double shot

Lock the portafilter into the group head and start the extraction. Aim for 25–30 seconds extraction time yielding about 36 ml of espresso (double shot). Watch for a steady, honey-like flow and a crema on top. If extraction is too fast or slow, adjust grind size or dose next time.

Pour the extracted espresso into the warmed cup and set aside while preparing milk.

Prepare milk pitcher and measure milk

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Cold milk gives better texture and more time to create microfoam.

Steam milk for cappuccino

Purge the steam wand briefly. Submerge the tip of the steam wand just below the milk surface and turn on steam. Introduce a small amount of air for 1–2 seconds by keeping the tip near the surface (you should hear a gentle 'tissing' sound) to create foam. Then, lower the pitcher so the tip sits slightly deeper and angle the pitcher to create a whirlpool. Continue steaming until the milk temperature reaches 60–65°C (140–150°F) and the texture is smooth, velvety microfoam with about 1:1 ratio of steamed milk to dense foam (total volume ~250–300 ml). Turn off steam, wipe and purge the wand immediately.

Settle and polish milk

Tap the pitcher gently on the counter to remove large bubbles, then swirl to integrate foam and liquid for a glossy texture. Spoon a tablespoon of the densest foam aside if you want a taller foam dome.

If you prefer a sweeter cappuccino, add 1 tsp sugar into the espresso and stir until dissolved before adding milk.

Combine espresso and milk

Hold the cup with espresso at a slight tilt. Pour the steamed milk into the center of the espresso steadily; as the cup fills, bring the pitcher slightly closer to the surface to allow foam to flow on top. Aim for roughly equal parts espresso, steamed milk, and foam (approx. 1/3 each).

Latte art or spoon foam

If you know basic latte art, finish with a controlled wrist movement to create a design. Otherwise, spoon the reserved dense foam onto the top to form a dome.

Garnish and serve

Optionally dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp). Serve immediately while hot.