Cappuccino Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso (medium-fine grind). Distribute grounds evenly in the portafilter, then tamp with about 30 lb (13 kg) of pressure until the puck is level and compact.

Brew

Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for about 30–35 seconds extraction and 25–35 ml of espresso per shot (total ~60 ml). Stop the shot when the color turns light brown and the flow thins.

Preheat cup

Preheat a 6–8 oz (180–240 ml) cappuccino cup by rinsing with hot water or letting it sit under the machine's cup warmer. Pour the espresso into the warmed cup.

Prepare equipment

Pour 150 ml cold whole milk into a chilled 12–14 oz stainless-steel steaming pitcher. Purge the steam wand briefly (1–2 seconds) to clear condensate and wipe it clean with a damp cloth.

Texture the milk

Submerge the steam wand tip just below the milk surface and open the steam valve to introduce air for 2–4 seconds (you'll hear a gentle hissing). Then lower the pitcher slightly so the wand sits deeper and continue steaming to heat milk to 60–65°C (140–149°F). Aim for a dense, microfoam texture with small, glossy bubbles and about 1:1 ratio of liquid milk to foam appropriate for a cappuccino.

Clean wand and settle milk

Turn off steam, wipe the wand immediately with a clean damp cloth, and purge for 1 second. Tap the pitcher gently on the counter and swirl to integrate foam and eliminate large bubbles; hold pitcher at an angle to keep a velvety texture.

Pour

Hold the cup with the espresso at a slight angle. Begin pouring milk from about 10–12 cm above the cup to incorporate milk and crema for the first 2–3 seconds. Lower the pitcher and move it slightly forward to allow foam to sit on top, creating a 1–2 cm layer of thick foam. Finish with a short lift and gentle wiggle if making simple latte art.

Optional: Sprinkle about 1/4 to 1/2 teaspoon of cocoa powder or ground cinnamon on the foam. Add sugar or simple syrup to taste if desired. Serve immediately.