Cappuccino Recipe

Prepare equipment

Preheat your espresso machine and portafilter. Warm a 150–180 ml cappuccino cup by rinsing with hot water or placing it under the steam wand briefly. Have a milk pitcher (preferably stainless steel, 350–500 ml) and a tamper ready.

Dose 18 g of finely ground espresso into the portafilter basket. Distribute the grounds evenly, then tamp with consistent 20–30 lb pressure so the surface is level and smooth.

Lock the portafilter into the machine and brew a double shot (approximately 36 ml) of espresso directly into the warmed cappuccino cup. Aim for a 25–30 second extraction. If using a manual espresso maker or stovetop espresso, produce an equivalent concentrated espresso.

Pour 150 ml of cold whole milk into the chilled milk pitcher. Cold milk steams more predictably and gives better microfoam.

Purge the steam wand briefly to remove condensed water. Submerge the wand tip just below the milk surface and start steaming at full pressure to introduce air for 2–4 seconds: you should hear a gentle hissing (not loud screeching). This creates the initial foam volume.

After introducing air, lower the pitcher slightly so the wand tip is just below the milk surface and angle the pitcher to create a vortex. Continue steaming to heat the milk to about 60–65°C (140–149°F). The pitcher should be hot to the touch but not scalding—typically 20–30 seconds more depending on steam pressure.

Turn off steam, wipe the wand immediately with a clean damp cloth, and purge again briefly. Tap the pitcher once on the counter and swirl the milk to remove large bubbles and integrate foam into a silky microfoam with a glossy texture.

If you prefer less foam, hold back some milk in the pitcher; for a classic cappuccino aim for roughly equal parts espresso, steamed milk, and milk foam (about 1/3 each).

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly into the center of the espresso from about 3–4 cm above the cup to incorporate milk with crema.

As the cup fills and the foam reaches the surface, bring the pitcher closer (1–2 cm) and pour with slightly more flow to allow the foam to settle on top, creating a ~1–2 cm thick milk-foam layer.

Optional: Dust the top with a light sprinkle of cocoa powder or ground cinnamon. Sweeten with sugar to taste and stir gently if desired.

Rinse and wipe the steam wand thoroughly and purge again. Knock out the used coffee puck, rinse the portafilter, and wash the milk pitcher. Serve immediately while hot.