Cappuccino Recipe

Preheat and dose

Begin with the espresso machine switched on and fully warmed (about 15–30 minutes if cold). Preheat a 180–220 ml cappuccino cup by rinsing with hot water and discarding. Use a double basket and dose 18 g of freshly ground espresso into the portafilter.

Distribute and tamp

Level and distribute the grounds evenly, then tamp with about 30 pounds (13–15 kg) of pressure to create a smooth, level puck. Wipe the portafilter rim.

Pull a double shot

Lock the portafilter into the group head and start extraction immediately. Aim for a 25–30 second extraction yielding approximately 40 ml of espresso (double shot). Stop extraction once the stream thins and turns lighter.

Prepare milk pitcher

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Using whole milk gives best texture; reduce to 120–130 ml for a drier cappuccino if preferred.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and position the pitcher so the wand tip sits slightly off-center.

Stretch then texturize

Start steaming with the steam valve open. For the first 2–4 seconds, keep the wand tip near the surface to introduce air (you should hear a gentle hissing). Then lower the pitcher so the tip goes deeper to create a whirlpool and continue heating until the pitcher side feels near-hot to touch (about 60–65°C / 140–150°F). Aim for dense, velvety microfoam about equal parts milk and foam by volume.

Wipe and purge wand

Turn off the steam, wipe the wand with a clean, damp cloth and purge briefly again to clear milk from the tip.

Polish milk

Tap the pitcher gently on the counter and swirl to integrate foam and eliminate larger bubbles, creating a glossy, pourable microfoam.

Combine espresso and milk

Pour the extracted double shot of espresso into the preheated cappuccino cup. Immediately pour the steamed milk with microfoam over the espresso. Start with the pitcher low and pour the milk to mix, then raise slightly and finish with a controlled stream to create a domed layer of foam about 1–2 cm thick.

Add cocoa and optional sugar

Dust 1 tsp of unsweetened cocoa powder evenly over the foam using a fine sieve. If you'd like the cappuccino sweeter, stir 1 tsp granulated sugar into the espresso before pouring the milk or sprinkle sugar on top to dissolve into the foam.

Serve

Serve immediately with a small spoon. Cappuccino is best enjoyed hot and fresh.