Capuccino Recipe

Prepare and tamp espresso

Weigh 18 g of freshly ground espresso (fine grind). Distribute the grounds evenly in the portafilter, level them, and tamp with consistent pressure to create a smooth puck.

Brew

Brew the espresso using an espresso machine at about 9 bars pressure, extracting approximately 60 ml in 25–30 seconds. Aim for a rich crema. Set the shot aside in your pre-warmed cup.

Prepare milk

Pour 150 ml whole milk into a cold metal steaming pitcher. If using a stabilizer for microfoam, add 1 tsp and swirl gently to incorporate.

Purge steam wand

Purge the steam wand for 1–2 seconds into the drip tray to clear residual water before steaming.

Steam milk

Place the steam wand tip just below the surface of the milk at an angle. Start steaming with the wand near the surface to introduce air for ~3–4 seconds (you should hear a gentle hissing). Then submerge the wand deeper and tilt the pitcher to create a whirlpool, heating milk to 60–65°C (140–149°F). Aim for silky microfoam with small, glossy bubbles and a velvety texture. Total steaming time ~20–30 seconds depending on equipment.

Texture and rest

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam with liquid milk until smooth and glossy.

Sweeten espresso (optional)

If you like your cappuccino sweetened, stir 1 tsp granulated sugar (or 1 tsp simple syrup) into the hot espresso until dissolved.

Pour milk

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches (8–10 cm) above the cup to incorporate liquid milk, then move the pitcher closer and pour in a controlled manner to allow foam to settle on top. Aim for a 1:1:1 ratio of espresso : steamed milk : foam (roughly 60 ml espresso, 45–60 ml steamed milk, 45–60 ml foam). The final drink should be around 180–200 ml total.

Garnish

Dust the top with about 1 tsp cocoa powder or ground cinnamon. Serve immediately while hot.