Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and cup: run a blank shot of hot water through the group head into your cappuccino cup (approx. 60 ml) to warm it, then discard the water. Measure 18 grams of freshly ground coffee for a double shot (adjust to your portafilter basket).

Tamp and lock in

Distribute grounds evenly in the portafilter, then tamp firmly and level with about 30 pounds (13–15 kg) of pressure to create a smooth puck. Wipe any stray grounds from the rim and lock the portafilter into the machine.

Pull the shot

Start the shot and aim to extract about 60 ml of espresso in 25–30 seconds. Watch for a steady, honey-like flow and a rich, caramel-colored crema on top. If extraction time is far off, adjust grind size, dose, or tamp and retry.

Prepare milk pitcher and steam wand

Pour 150 ml cold whole milk into a chilled 12–20 oz (350–600 ml) stainless-steel milk pitcher. Purge the steam wand briefly (1 second) to clear condensation, then wipe it clean with a damp cloth.

Positioning and steaming

Submerge the steam wand tip just below the milk surface at a slight angle. Start steaming with the valve open to full steam. For the first 3–6 seconds, keep the tip near the surface to introduce air and create microfoam — you should hear a gentle, paper-tearing sound. After introducing about 10–15 ml of air (gentle expansion), lower the pitcher so the tip goes slightly deeper to heat and whirlpool the milk, creating a smooth, velvety texture. Aim for 55–65°C (130–150°F) final milk temperature. Total steaming time typically 20–35 seconds depending on your machine.

Polish the milk

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and integrate foam with liquid milk. The final milk should be glossy and pourable with fine microfoam (thick foam layer about 1–1.5 cm for a classic cappuccino).

Optional cleanup

If you used the optional milk for rinsing, pour it out and wipe the wand. Always keep the steam wand clean to prevent clogging.

Pouring

Pour the espresso into the warmed cappuccino cup if not already in it. Begin pouring the steamed milk from about 3–4 inches (8–10 cm) above the cup to incorporate milk with espresso. As the cup nears full, lower the pitcher closer and pour more slowly to place the microfoam on top, creating a domed foam cap about 1–1.5 cm high. Practice a steady wrist to produce simple latte art if desired.

Sweeten and garnish (optional)

If desired, stir in up to 1 tsp sugar or simple syrup into the espresso before pouring milk, or lightly dust the foam with a pinch of cocoa powder or ground cinnamon.

Serve immediately while hot. A traditional cappuccino is roughly one-third espresso, one-third steamed milk, and one-third foam.