Cappuccino Recipe

Prepare equipment

Warm the espresso cup (about 150–180 ml capacity) by rinsing it with hot water. Ensure the espresso machine, portafilter, and steam wand are clean. Fill the espresso machine water reservoir and allow the machine to fully heat up (usually 10–20 minutes depending on the machine).

Dose and tamp

Weigh 18 g of freshly ground espresso coffee (medium-fine espresso grind). Distribute evenly in the portafilter basket and tamp with 20–30 lb of pressure until the puck is level and compact.

Brew

Lock the portafilter into the group head and start extraction. Aim for ~36 ml of espresso in 25–30 seconds (single/double ratio as your basket dictates). Stop extraction when the volume/time target is reached. Pour the espresso into the warmed cup and set aside.

Pour milk into pitcher

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. If you want slightly more beverage volume, add up to 30 ml extra milk.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to expel condensed water. Submerge the tip just below the milk surface and angle the pitcher so the steam wand sits slightly off-center to create a whirlpool.

Stretch and texture milk

Turn the steam on. For the first 3–5 seconds, keep the tip near the surface to introduce air (you’ll hear a gentle hissing). Then lower the wand slightly to fully submerge the tip and continue heating until the pitcher side becomes too hot to hold (about 60–65°C / 140–149°F). The goal is a smooth, velvety microfoam with tiny bubbles and a glossy texture. Total steaming time ~20–40 seconds depending on machine.

Settle milk

Tap the pitcher on the counter once to break any larger bubbles and swirl it to integrate foam and liquid milk into a creamy texture.

Pour and latte art (optional)

Hold the cup with the espresso at a slight tilt. Start pouring the milk from ~6–8 cm above the cup to allow the liquid milk to sink beneath the crema. When the cup is about half full, lower the pitcher closer to the surface and pour more quickly to allow microfoam to rise and form a dome of foam about 1–1.5 cm above the espresso. Finish with a gentle wiggle or lift to create simple latte art if desired.

Sweeten and dust

If desired, stir in up to 1 tsp of sugar (to taste) into the espresso before pouring milk, or sprinkle cocoa powder or ground cinnamon lightly over the foam for garnish.

Serve immediately. A classic cappuccino is roughly 150–180 ml in total volume with a balance of 1/3 espresso, 1/3 steamed milk, and 1/3 foam. Enjoy while hot.