Cappuccino Recipe

Prepare and dose

Preheat the portafilter by running a blank shot for a few seconds then wipe dry. Dose 18 g of freshly ground espresso into a 58 mm portafilter (or your machine's basket). Level and tamp evenly with about 30 pounds (13 kg) pressure to create a flat, consistent puck.

Extract espresso

Lock the portafilter into the machine. Brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. Adjust grind size if the shot is too fast or slow. Pour the espresso into a warmed 6–8 oz cup and set aside while you steam milk.

Prepare pitcher

Pour 150 ml cold whole milk into a 12–20 oz stainless steel steaming pitcher. If using a milk alternative, use the alternative milk listed. Wipe the steam wand with a damp cloth and purge a short burst to remove condensation.

Position wand and stretch

Submerge the steam wand tip just below the milk surface and angle the pitcher slightly. Turn on the steam to create a gentle hissing sound for stretching: allow a small amount of air in for 3–5 seconds to create microfoam (tiny bubbles). Keep the tip near the surface during this time.

Texturize milk

After stretching, lower the pitcher so the wand is deeper in the milk to create a whirlpool. Continue steaming until the pitcher is too hot to hold comfortably (55–65°C / 130–150°F). The milk should be glossy, velvety, and have a layer of microfoam about 5–10 mm thick.

Polish milk

Turn off steam, wipe and purge the wand. Tap the pitcher gently on the counter to remove larger bubbles and swirl to integrate foam and liquid milk into a silky texture suitable for pouring.

Pour the espresso into a warmed cappuccino cup (6 oz / 180 ml). If using sugar, stir it into the espresso now so it dissolves.

Hold the pitcher a few inches above the cup and begin pouring the milk into the center of the espresso. Start slowly to incorporate liquid milk, then lower the pitcher and increase flow slightly to allow foam to come out and form a rounded cap of milk foam about one-third of the cup volume. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each).

Finish with a light wiggle or slow back-and-forth to create a simple heart or rosette if desired. Sprinkle a small pinch (about 1 tsp) of cocoa powder or ground cinnamon over the top for garnish.

Serve immediately while the cup is hot and foam is stable.