Cappuccino/latte Recipe

Dose and tamp

Weigh 18 g of freshly roasted coffee beans and grind to an espresso-fine consistency. Distribute the grounds evenly in the portafilter and tamp with consistent pressure to form a level puck.

Brew

Lock the portafilter into the espresso machine and start the extraction. Aim for approximately 36 ml of espresso in 25–30 seconds (for a single ristretto/short shot use less water; for a lungo use more). Adjust grind or dose to hit time and yield. Pour the espresso into your warmed cup.

Prepare milk

Pour 200 ml of cold whole milk into a chilled steam pitcher. If making a larger drink or preferring more milk, add the optional milk amount as needed. Add sugar or sweetener now if you want it integrated.

Steam/froth milk for cappuccino

For a cappuccino (roughly 1:1:1 espresso:steamed milk:foam), position the steam wand just below the surface of the milk to introduce air for 5–8 seconds to create microfoam, then submerge wand to heat milk to 60–65°C (140–149°F). You should achieve a velvety, dense foam with noticeable volume. Tap the pitcher on the counter and swirl to integrate foam.

Steam/froth milk for latte

For a latte (more steamed milk, thin layer of microfoam), position the wand slightly deeper to minimize aeration. Introduce small amount of air only at the start (2–3 seconds), then submerge and heat to 60–65°C (140–149°F) for a silky texture. Aim for smoother, less voluminous foam than a cappuccino.

No-steam alternative

If you do not have a steam wand, heat milk on stovetop or microwave to about 60–65°C (do not boil). Froth with a handheld frother, French press (pump vigorously), or whisk until you get microfoam for a latte or denser foam for cappuccino.

Pour the espresso into the serving cup if you brewed into a separate container. For a cappuccino: pour steamed milk into the espresso, using the foam to create about 1/3 cup of dense foam on top. For a latte: tilt the cup slightly and pour steamed milk slowly, finishing with a small cap of microfoam. If you like latte art, start with the pitcher high to sink milk then lower and wiggle to create patterns.

Serve immediately. Adjust sweetness or add toppings (cocoa, cinnamon, flavored syrup) to taste.