Cappuccino Recipe

Prepare equipment

Ensure your espresso machine is warmed up and the portafilter, group head, and steaming pitcher are clean. Position a 150–200 ml cup under the group head. Fill the espresso machine water reservoir with fresh water if needed.

Grind and dose

Grind 18 g of coffee to a fine espresso grind. Distribute the grounds evenly in the portafilter and tamp with steady, even pressure to create a flat, level puck.

Lock the portafilter into the group head and start extraction. Aim for about 36 ml of liquid espresso in 25–30 seconds for a double shot (adjust grind or dose as needed). Stop extraction when you reach the target volume. Pour the espresso into the pre-warmed cup.

Prepare milk in pitcher

Pour 150 ml whole milk plus the extra 30 ml headroom into the steaming pitcher (total ~180 ml) so there’s room for expansion and foam.

Purge steam wand

Purge a short burst of steam from the wand into the drip tray to remove condensation before steaming.

Position and texture

Submerge the tip of the steam wand just below the milk surface and turn on steam to introduce some air for 2–4 seconds (you should hear a quiet hissing). Then lower the pitcher slightly so the wand tip is deeper and create a whirlpool to heat and smooth the milk. Target milk temperature 60–65°C (140–149°F). The result should be velvety microfoam with small, glossy bubbles.

Finish and purge

Turn off steam before removing the wand. Wipe the wand with a damp cloth and purge briefly again. Tap the pitcher gently on the counter and swirl to integrate foam and liquid milk.

Hold the cup with the pulled espresso at a slight angle. Begin pouring milk from about 3–4 cm above the cup to incorporate the milk and espresso for the first few seconds, then bring the pitcher closer and pour more steadily to place a 1:1:1 ratio of espresso:milk:foam. Aim for roughly 150 ml finished drink with a distinct layer of dense milk foam about 1–2 cm thick on top.

Latte art (optional)

If desired, use controlled wrist movements to create simple latte art (heart or rosette) while pouring when the pitcher is close to the surface and foam is integrated.

Garnish and sweeten (optional)

Sprinkle a small amount (about 1 tsp) of cocoa powder or ground cinnamon on top, and add sugar to taste if desired. Serve immediately.