Cappuccino Recipe

Prepare machine and portafilter

Preheat your espresso machine and cup by running hot water through the group head and into the serving cup. Wipe and dry the portafilter, then lock it into the group head briefly to heat it.

Dose and tamp

Dose 18 g of freshly ground fine espresso into the portafilter basket. Distribute evenly, then tamp firmly and level with about 15–20 kg of pressure to create a smooth puck.

Pull the shot

Lock the portafilter into the machine and start extraction. Aim for ~40 ml of espresso in 25–30 seconds (start timing when the pump engages). Adjust grind or dose if extraction time is outside that range. Pour the espresso into the warmed cup.

Prepare milk and steam wand

Pour 150 ml of cold whole milk into a stainless-steel steaming pitcher (use a pitcher sized for ~250–350 ml). Purge the steam wand briefly to remove condensate and wipe it clean.

Texturize the milk

Submerge the steam tip just below the surface and open the steam to introduce air for 2–4 seconds to create microfoam (you should hear a light paper-tearing sound). Then fully submerge the tip and position the pitcher to create a whirlpool, heating until the pitcher feels just below hand-hot (60–65°C / 140–149°F). Total steaming time ~20–30 seconds.

Polish the milk

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl the milk to remove large bubbles and integrate foam—milk should be glossy, with fine microfoam and velvety texture.

Optional: Prepare extra milk

If you need more foam or want to practice latte art, steam the additional 50 ml of cold milk the same way and keep it ready.

Pour and combine

Hold the cup with the espresso at a slight angle. Begin pouring milk from about 3–4 cm above the cup to integrate milk and espresso. As the cup fills and crema begins to rise, lower the pitcher spout to skim the velvety foam into the cup. Aim for roughly equal parts espresso, steamed milk, and foam (approx. 40 ml espresso : 75 ml steamed milk : 35 ml foam).

Create classic cappuccino surface

For a traditional cappuccino, allow a thick foam cap (~1–2 cm) to form on top. If desired, practice simple latte art (heart or rosette) by controlled movements while pouring and finishing with a small wiggle or lift.

Garnish and serve

Lightly dust the foam with 1 tsp cocoa powder or ground cinnamon. Offer sugar or simple syrup on the side if required. Serve immediately while hot.