Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and cup. Warm the cup by rinsing with hot water. Dose 18 g of freshly ground fine espresso into a 58 mm portafilter (adjust for your basket size). Distribute and tamp evenly to create a level puck.

Pull the shot

Lock the portafilter into the machine. Brew a double espresso aiming for about 60 ml of liquid in 25–30 seconds (adjust time to taste). If using a stovetop or pod machine, produce a concentrated espresso equivalent of 60 ml.

When the shot is ready, set it aside in the warmed cup while you steam milk. A freshly pulled shot ensures better crema integration with milk.

Prepare milk pitcher

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. If you want extra microfoam stability, add the optional 30 ml cold milk on top (this helps create a two-stage texture).

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensate, then wipe it with a clean cloth.

Steam the milk

Submerge the tip of the steam wand just below the milk surface and turn on steam. Introduce a small amount of air for 1–3 seconds (a gentle hissing sound) to create microfoam, then lower the pitcher slightly to fully immerse the wand and heat milk to about 60–65°C (140–149°F). Aim for silky microfoam with fine bubbles and total volume increase of about 25–35%.

Polish and texture

Turn off steam, wipe and purge the wand. Tap the pitcher firmly on the counter once and swirl vigorously to remove large bubbles and integrate foam, producing a glossy, velvety texture suitable for pouring latte art.

Hold the pitcher at a slight angle and keep milk flowing smoothly for the pour.

Combine espresso and milk

Pour the double espresso into the warmed cup if not already there. Tilt the cup slightly and begin pouring steamed milk from about 3–4 inches (8–10 cm) above the cup to break the crema and integrate milk. As the cup fills, lower the pitcher close to the surface and pour more deliberately to create a thick layer of foam on top. Aim for a ratio of roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam (total volume ~180–200 ml).

Finish

Optional: dust the foam with a light sprinkle of cocoa powder or cinnamon. Add sugar or sweetener to taste and stir gently if sweetening.

Serve immediately while hot. A classic cappuccino is served in a 180–200 ml cup and enjoyed right away for best texture and flavor.