Cappuccino Recipe

Prepare equipment

Ensure espresso machine is warmed up (20–30 minutes if required), portafilter and cup warmed, and steam wand purged. Use a 150–180 ml (5–6 oz) cappuccino cup and place it on the warm tray or warm with hot water, then discard the water.

Dose 18 g of freshly ground coffee and distribute and tamp evenly in the portafilter (firm, level tamp).

Extract

Lock the portafilter into the group. Start extraction immediately. Pull a double shot of espresso (~36 ml) aiming for 25–30 seconds total extraction time. Stop when you have about 36 ml of espresso with a golden crema.

If using a stovetop Moka or other method, brew a concentrated 30–40 ml coffee concentrated enough to act as espresso.

Purge and position wand

Purge the steam wand briefly to remove condensation. Place the tip of the steam wand just below the surface of 150 ml cold milk in a chilled stainless-steel pitcher, with the pitcher tilted slightly.

Create microfoam

Turn on steam to full power. Keep the wand tip near the surface for the first 3–6 seconds to introduce air (you should hear a soft hissing). Lower the pitcher slightly after that so the tip sits just below the surface to heat and whirlpool the milk, continuing until the pitcher feels hot to the touch (approx. 60–65°C / 140–150°F). The milk volume should increase slightly and develop a smooth microfoam (no large bubbles).

Finish and texture

Turn off steam before removing the wand. Wipe the wand with a damp cloth and purge again. Tap the pitcher on the counter and swirl to pop any large bubbles and integrate foam into glossy microfoam.

Pour

Pour the extracted espresso into the warmed cup if not already in it. Hold the milk pitcher a little higher at first and pour the milk into the center of the espresso to incorporate. As the cup fills, bring the pitcher closer and pour with a gentle wiggle to allow foam to sit on top. Aim for a ratio roughly 1/3 espresso (36 ml), 1/3 steamed milk (~75 ml), 1/3 milk foam (~75 ml) by volume—resulting in a 150–180 ml cappuccino.

Finish

If desired, dust the top with a light sprinkle of cocoa powder or ground cinnamon. Add sugar or sweetener to taste and serve immediately.

Purge and wipe the steam wand again. Knock out used coffee puck and rinse portafilter. Rinse and store pitcher and cup.