Cappuccino Recipe

Prepare equipment

Preheat the espresso machine and portafilter by running a blank shot or turning the machine on for at least 10 minutes so group head and portafilter are warm.

Dose 18 g of freshly ground dark roast coffee into a clean portafilter basket. Distribute and level the grounds, then tamp evenly with about 30 lb (13 kg) of pressure to create a uniform puck.

Lock the portafilter into the machine and pull a double espresso shot (approximately 36 ml) aiming for a 25–30 second extraction. The crema should be honey-colored. If using a single-shot basket, adjust dose/volume accordingly.

Pour 150 ml whole milk into a chilled steaming pitcher. Reserve 30 ml of cold milk if you prefer to add a small splash later for temperature control.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensate, then wipe with a clean, damp cloth and position the tip just below the milk surface.

Submerge the steam wand tip near the surface and begin steaming. Introduce a small amount of air for 2–4 seconds to create microfoam (you should hear a soft hissing sound). Then submerge the wand slightly deeper to heat the milk smoothly to 60–65°C (140–149°F). Total steaming time ~20–30 seconds depending on equipment. Tap the pitcher on the counter and swirl to integrate foam and remove large bubbles.

If you reserved 30 ml cold milk, add a splash now to adjust temperature and texture as desired. Aim for a glossy, silky microfoam with about 1–2 cm of dense foam for a traditional cappuccino.

Pour the 36 ml double espresso into a pre-warmed 150–180 ml cappuccino cup.

Swirl the milk pitcher gently to keep foam integrated. Begin pouring milk into the center of the espresso from about 3–4 cm above, then move the spout closer and pour a little faster to allow foam to rise and form a dome. Aim for a 1:1:1 ratio of espresso, steamed milk, and foam (roughly 36 ml espresso, ~75 ml steamed milk, ~35–40 ml foam).

Finish with a dusting of cocoa powder or ground cinnamon if desired (about 1 tsp). Add sugar or simple syrup to taste if the beverage requires sweetening (about 1 tsp as a starting point).

Serve immediately on a saucer with a spoon. Cappuccino is best enjoyed hot within a few minutes.