Cappuccino Recipe

Prepare machine and dose

Warm the portafilter by running a blank shot or rinsing it with hot water. Use freshly roasted beans ground fine for espresso. Weigh 18 g of ground coffee and distribute evenly in the portafilter.

Tamp and pull shot

Tamp the coffee evenly with 30–40 pounds (13–18 kg) of pressure to create a flat, level puck. Lock the portafilter into the group head and start extraction immediately. Aim for about 36 ml of espresso in 25–30 seconds. Adjust grind size to hit time if necessary. Pour the espresso into a 150–180 ml (5–6 oz) pre-warmed cup.

Prepare milk pitcher

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Using cold milk gives better foam texture and control.

Purge steam wand

Open the steam valve briefly to purge any water condensation from the wand, then wipe it clean with a damp cloth to avoid water mixing into the milk.

Steam milk

Submerge the steam wand tip just below the milk surface and begin steaming with the steam tip slightly off-center to create a gentle whirlpool. Introduce a small amount of air for 2–4 seconds (you should hear a light hissing) to create microfoam, then lower the wand slightly deeper to heat the milk. Stop steaming when the pitcher feels around 60–65°C (140–150°F) to the touch and milk has a silky, glossy texture with tiny microbubbles. Total steaming time typically 20–40 seconds.

Polish milk

Tap the pitcher gently on the counter and swirl the milk to break any larger bubbles and integrate foam into a smooth, velvety texture suitable for cappuccino (thicker foam than a latte). If you set aside an extra 30 ml of cold milk, you can add a bit for decorative foam if needed.

Combine espresso and milk

Hold the cup with the pulled espresso at a slight angle. Start pouring the steamed milk from about 3–4 cm above the cup, then lower the pitcher as the cup fills to allow foam to flow on top. For a classic cappuccino, aim for roughly equal parts: 36 ml espresso, ~75 ml steamed milk, and ~75 ml foam (cup volume ~150–180 ml).

Sweeten and garnish

If desired, stir in up to 1 tsp sugar or add simple syrup to taste before pouring milk so it dissolves into the espresso. Dust the finished foam with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) for garnish.

Serve

Serve immediately while hot. Provide a small spoon if sugar is added, and enjoy.