Cappuccino Recipe
regular or decaffeinated whole milk
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Ingredients
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Cappuccino (per serving)
Method
Cappuccino (per serving)
Prepare espresso
Grind coffee beans fine and tamp firmly (if using an espresso machine). Pull a single shot of espresso (about 30–35 ml) into a pre-warmed 150–180 ml cup. If you prefer decaffeinated, substitute a decaf espresso shot. Keep the crema intact. If you use pre-ground espresso pods or machine, brew one single shot following manufacturer instructions.
Steam milk
Pour 6 oz (about 180 ml) cold whole milk into a chilled metal steaming pitcher. Purge the steam wand, then submerge the tip just below the surface and start steaming to introduce small microfoam bubbles for about 3–5 seconds (stretching). Then lower the pitcher so the wand tip is deeper and continue steaming to build temperature until the milk reaches 60–65°C (140–150°F). Aim for velvety microfoam with a glossy texture. If you do not have a steam wand, heat milk to 60–65°C on the stovetop (do not boil) and froth vigorously with a handheld frother until you get about 1 cm of foam, or use an electric milk frother.
Sweeten (optional)
If you like your cappuccino sweetened, stir 1 tsp granulated sugar into the warm espresso cup until dissolved. Adjust sugar to taste.
Combine and pour
Hold back the foam with a spoon and pour the steamed milk into the espresso, filling to about 2/3 of the cup. Then spoon or gently pour the remaining milk foam on top to create a roughly 1:1:1 ratio of espresso:steamed milk:foam (traditional cappuccino is ~150–180 ml total). Aim for a thick foam layer about 1–2 cm high.
Garnish
Dust the top of the foam lightly with cocoa powder or ground cinnamon (about 1 tsp). Serve immediately.