Cappuccino Recipe

1. Prepare machine and beans

Preheat your espresso machine and portafilter by running a blank shot (no coffee) or flushing with hot water. While the grouphead is warming, weigh 18 g of freshly roasted coffee and grind to a fine espresso grind (should feel like fine sand).

2. Dose, tamp, and extract

Distribute the ground coffee evenly into a clean, dry portafilter basket (about 18 g). Tamp firmly and level with approximately 30 lb (13–15 kg) of pressure. Lock the portafilter into the grouphead and start extraction. Aim for a 1:2 brew ratio: about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction is too fast/slow.

3. Serve espresso

When extraction finishes, pour the double shot (36 ml) into a warmed 150–180 ml cappuccino cup. If using flavored syrup, add it to the cup before pouring espresso so it dissolves.

4. Prepare milk

Pour 150 ml cold whole milk into a chilled metal steaming pitcher. Place the steam wand tip just below the milk surface and purge briefly to remove condensation.

5. Stretch and texture milk

Position the steam wand so the tip is just below the surface and slightly off-center. Turn on steam to create a gentle hissing sound for 2–4 seconds to introduce microfoam (stretching). Then submerge the wand slightly deeper and angle the pitcher to create a vortex to heat and texture the milk. Aim for 55–65°C (130–150°F). Total steaming time ~20–30 seconds. The milk should be glossy, velvety, and thick with fine microfoam about 1–2 cm in body.

6. Tap and swirl

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam so the milk surface is shiny and pourable.

7. Combine milk and espresso

Hold the cup with the espresso at a slight tilt. Begin pouring milk from about 4–5 cm above the cup to integrate milk and crema, then lower the pitcher and pour more slowly to let the thicker foam sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 36 ml espresso, ~75 ml liquid milk, ~40 ml foam). If desired, finish with a small pattern (heart or rosette).

8. Lightly dust the top of the foam with a pinch of cocoa powder or cinnamon. Serve immediately while hot.