Cappucino / Espresso Recipe

Preheat and dose

Preheat the portafilter and espresso cup by running a blank shot or rinsing with hot water. Dose 18 g of freshly ground fine espresso into the portafilter basket and distribute evenly.

Tamp and brew

Tamp the coffee evenly and firmly (about 30 lbs / 13.6 kg pressure). Lock the portafilter into the machine and brew a double shot aiming for 36 ml of espresso in about 25–30 seconds. Adjust grind if extraction time is too short or long.

Prepare milk

Pour 150 ml whole milk (or preferred alternative) into a chilled 12–16 oz steaming pitcher. If you want a slightly sweeter cappuccino, stir in 1 tsp sugar into the milk before steaming so it dissolves.

Purge steam wand

Purge the steam wand for 1–2 seconds to clear condensation, then wipe it with a clean damp cloth.

Stretch and texturize milk

Submerge tip of the steam wand just below the milk surface and turn on steam to introduce air for 2–4 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is deeper and create a whirlpool to heat and microfoam the milk. Aim for milk temperature of 60–65°C (140–149°F) and a velvety microfoam with fine bubbles. Total steaming time ~20–30 seconds depending on the machine.

Settle milk

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam and milk into a glossy texture.

Pouring

Pour the double espresso into a pre-warmed 150–180 ml (5–6 oz) cup. Immediately pour the steamed milk into the center of the espresso from about 1–2 inches above the cup, then move closer and use a controlled wrist motion to create a 1:1:1 cappuccino profile: roughly equal parts espresso, steamed milk, and foam. Aim for a layer of dense foam about 1–1.5 cm thick on top.

Dust the top of the foam with a light sprinkling of cocoa powder or ground cinnamon. Serve immediately.