Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot or rinsing with hot water. Weigh 18 g of freshly ground espresso (fine grind, similar to table salt) into the portafilter and tamp evenly with about 20–30 lb of pressure to create a smooth, level puck.

Pull the shot

Lock the portafilter into the machine. Brew an espresso shot targeting 36–40 ml (about a 1:2 brew ratio) in 25–30 seconds. Adjust grind or dose if extraction is significantly faster or slower. The result should be a rich 1‑oz (approx 30–40 ml) ristretto/espresso with a golden crema.

Prepare the pitcher

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. Leave room for the milk to expand as foam forms (fill pitcher to about one-third full).

Purge and position steam wand

Purge the steam wand for 1–2 seconds to clear condensation. Submerge the tip just below the surface of the milk and position the pitcher at a slight angle so the milk will create a gentle whirlpool.

Stretch and texture the milk

Turn on the steam. For the first 3–6 seconds, keep the wand tip slightly at the surface to introduce air (you should hear a soft 'paper tearing' sound) to create microfoam. Then lower the pitcher so the wand tip is deeper and create a steady whirlpool to heat and integrate the foam. Stop steaming when milk reaches 55–65°C (130–150°F) — ideally around 60°C (140°F). Total steaming time ~20–40 seconds.

Settle and polish

Tap the pitcher firmly on the counter and swirl the milk to remove large bubbles and integrate foam into a glossy, velvety microfoam. Wipe the wand and purge briefly.

Pour milk onto espresso

Pour the brewed espresso into a pre-warmed 150–180 ml cappuccino cup. Begin with the pitcher held higher to allow milk to sink under the crema, then bring the pitcher closer and pour with controlled motion to let the microfoam rise to the surface. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 espresso, 1/3 steamed milk, 1/3 foam).

Finish and serve

Optional: dust the top with a pinch of cocoa powder or ground cinnamon and add sugar to taste. Serve immediately while hot.