Cappuccino Recipe

Prepare the espresso

Using an espresso machine, add 2 tablespoons of finely ground espresso coffee to the portafilter. Tamp the grounds evenly and firmly. Lock the portafilter into the machine and brew with 60 ml of filtered water to yield a double shot of espresso (about 2 ounces).

If you do not have an espresso machine, use a stovetop moka pot or an Aeropress with espresso-style grind and pressure to produce a strong coffee concentrate.

Froth the milk

Pour 120 ml of whole milk into a small metal pitcher. Use a steam wand to heat and froth the milk until it reaches 65–70°C (149–158°F) and has a creamy, velvety microfoam. Do not overheat the milk.

If you don’t have a steam wand, you can heat the milk on the stove or in the microwave until warm, then use a handheld frother or French press to create foam by pumping rapidly until the milk doubles in volume and has fine bubbles.

Assemble the cappuccino

Pour the freshly brewed espresso into a cappuccino cup (about 150–180 ml capacity). Gently swirl the milk pitcher and pour the steamed milk into the espresso, holding back the foam with a spoon. Then top the drink with a thick layer of milk foam (about 1/3 of the drink volume).

Optionally, dust the top of the foam with 1 tsp of unsweetened cocoa powder for a classic garnish.