Cappuccino Recipe

Prepare machine and dose

Preheat your espresso machine and portafilter by running a blank shot or flushing hot water through the group head. Use 18 g of finely ground espresso coffee and distribute/level it in a clean portafilter basket.

Tamp and brew

Tamp the grounds evenly and firmly. Lock the portafilter into the group head and brew a double shot aiming for 36 ml of espresso in about 25–30 seconds. Pour the espresso into a warmed 150–180 ml cup and set aside while preparing milk.

Purge steam wand and prepare pitcher

Purge the steam wand briefly to remove condensation. Pour 150 ml of cold whole milk into a stainless-steel frothing pitcher sized for 200–300 ml total.

Stretch and texture the milk

Position the steam wand tip just below the milk surface and turn on the steam to create a gentle hissing sound (introduce air) for 3–4 seconds to begin microfoam. Then submerge the tip slightly deeper and continue steaming to heat milk to 55–65°C (130–150°F), creating a glossy, velvety microfoam without large bubbles. If you need extra milk, add up to 50 ml and continue texturing.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl the milk to remove any large bubbles and integrate foam into a silky texture. The goal is about equal parts espresso, steamed milk, and foam (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam).

Sweeten (optional)

If desired, add sugar or sweetener to the espresso and stir to dissolve before pouring milk. Quantity: to taste.

Pour cappuccino

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk steadily into the center of the espresso to combine liquids, then raise the pitcher slightly and pour the remaining milk so foam sits on top. Aim for a 150–180 ml finished cappuccino with a thick foam layer (~1–2 cm).

Finish and serve

Optionally dust the foam with cocoa powder or ground cinnamon to taste. Serve immediately while hot.