Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and cup by running a blank shot (no grounds) for a few seconds into the cup, then discard that water. Weigh 18 g of freshly ground espresso and distribute evenly in the portafilter basket.

Tamp and lock

Tamp the grounds with a flat, even 20–30 lb (9–13 kg) pressure to create a level puck. Wipe any loose grounds from the portafilter edge and lock it into the group head.

Pull the shot

Brew a double espresso of about 36 ml in 25–30 seconds (adjust grind to achieve this timing). Target a balanced extraction with a rich crema. Pour the espresso into a warmed 150–180 ml cappuccino cup.

Prepare milk pitcher & temperature

Pour 150 ml cold whole milk into a stainless-steel steaming pitcher. Leave some headspace for expansion. Place a thermometer on the pitcher if desired; target final milk temperature is 60–65°C (140–149°F).

Purge and position steam wand

Purge the steam wand for 1–2 seconds to expel condensation. Submerge the tip just below the milk surface at a slight angle so the wand is near the side of the pitcher.

Stretch and texture the milk

Turn on the steam fully. Keep the tip just below the surface for 3–6 seconds to introduce air (you should hear a gentle hissing or 'tearing' sound) to create microfoam. Then submerge the tip deeper and tilt the pitcher to create a rolling whirlpool. Continue until thermometer reads 60–65°C or the pitcher becomes too hot to hold (about 20–30 seconds total).

Finish milk

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl to remove large bubbles and create glossy, velvety microfoam. The milk should have fine, silvery foam on top and a pourable, slightly thickened texture.

Combine

Hold the cup with the espresso at a slight angle. Begin pouring the textured milk from about 4–5 cm above the cup to incorporate milk and crema, then lower the pitcher closer and pour gently to let the microfoam sit on top. For a classic cappuccino, aim for roughly 1/3 espresso, 1/3 steamed milk, and 1/3 milk foam (total volume ~150–180 ml). If desired, finish with a small latte-art heart or rosette.

Sweeten and dust

If you like your cappuccino sweetened, stir in up to 1 tsp sugar (to taste) into the espresso before pouring milk or after combining. Lightly dust the foam with cocoa powder or ground cinnamon using a fine sieve for garnish (about 1 tsp).

Serve immediately while hot. Enjoy your cappuccino within a few minutes to experience the best contrast between rich espresso and creamy microfoam.