Cappuccino Recipe

Dose, tamp and extract

Weigh and grind 18 g of fresh espresso beans to a fine espresso grind. Distribute grounds evenly in a 58 mm or appropriate portafilter basket. Tamp with 30–40 lb of pressure until the surface is level. Lock the portafilter into the espresso machine and start extraction. Aim for a 25–30 second extraction yielding about 30 ml of espresso (single shot). Adjust grind if extraction time is too fast or slow.

If you don't have an espresso machine, brew a very strong coffee using an AeroPress or Moka pot to yield roughly 30 ml of concentrated espresso-like brew.

Prepare milk for steaming

Pour 150 ml of cold whole milk into a chilled stainless steel steaming pitcher. If you want slightly more foam or a lighter texture, add the optional additional 20 ml.

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 at a 10–15 degree angle so the wand sits off-center in the pitcher to create a spinning whirlpool.

Stretch and texturize the milk

Turn the steam on full. Lower the pitcher slightly so the wand tip is just at the surface for 3–5 seconds to introduce air (you should hear a gentle hissing). Then raise the pitcher so the tip goes deeper and continues heating to create a smooth whirlpool. Monitor temperature with a thermometer; stop steaming between 60–65°C (140–149°F) for best cappuccino texture. Aim for a microfoam with glossy, velvety texture and a separate thicker foam layer on top (about 1–1.5 cm foam).

Polish milk

Turn off steam wand, wipe it immediately with a damp cloth and purge. Tap the pitcher on the counter once and swirl to pop any large bubbles and integrate milk and microfoam into a smooth, silky texture suitable for pouring.

Preheat cup

Pour a little hot water into the serving cup (150–180 ml cup) to warm it, swirl, then discard the water.

Pour espresso

Pour the extracted 30 ml espresso into the warmed cup.

Texture and pour milk

Hold the pitcher about 3–4 cm above the espresso. Begin pouring steadily into the center to integrate milk with espresso. As the cup fills and the foam comes forward, raise the pitcher slightly and slow the pour to let a thick layer of foam settle on top, creating roughly equal parts espresso, steamed milk, and foam (classic cappuccino proportion). If desired, finish with a gentle wiggle or small lift-and-draw technique to create simple latte art.

If using garnish: dust 1 tsp cocoa powder or ground cinnamon over the foam. Add sugar or simple syrup to taste if desired.