Cappuccino Recipe

Prepare and extract espresso

Heat and purge the group head or portafilter briefly if using an espresso machine. Dose 18 g of fresh whole-bean espresso into a clean portafilter, distribute and tamp evenly to create a smooth, level puck. Lock the portafilter in and start extraction. Aim for a 1:2 ratio (about 36 ml) in 25–30 seconds. If using an Aeropress or Moka pot, extract a strong 36–45 ml equivalent concentrated coffee. Pour the extracted espresso into a pre-warmed 150–180 ml cappuccino cup.

If you prefer a single shot (ristretto-style) for a bolder cup, aim for 22–28 ml in 20–25 seconds; adjust milk volume accordingly.

Prepare milk pitcher and steam wand

Pour 150 ml whole milk into a cold metal steaming pitcher (use a 350–500 ml pitcher). Purge the steam wand for 1–2 seconds to remove condensate and wipe it clean.

Texturing the milk

Submerge the tip of the steam wand just beneath the milk surface and turn on steam to introduce air for about 3–4 seconds — you should hear a gentle hissing/sighing sound. This creates microfoam. After initial aeration, raise the pitcher slightly so the wand sits deeper and continue steaming to heat milk to about 60–65°C (140–149°F). The milk should expand slightly in volume (~20–30 ml) and feel velvety and smooth with tiny, glossy bubbles.

Finish milk

Turn off steam, wipe the wand with a damp cloth and purge briefly. Swirl the pitcher and tap it gently on the counter to break any larger bubbles and to polish the microfoam into a silky texture. Hold the pitcher at a slight angle so the milk has a pourable, baby-food consistency.

Optional manual frothing (no steam wand)

Heat milk to about 60–65°C on the stovetop without boiling. Froth vigorously with a handheld frother for 20–30 seconds or shake heated milk in a tightly sealed jar for 30–60 seconds, then tap and swirl to settle microfoam.

Combine espresso and milk

With the cup of espresso on a flat surface, begin pouring milk from about 3–4 cm above the cup to sink the liquid milk beneath the crema. Once the cup is about half full, bring the pitcher spout close to the surface and pour with a steady, controlled motion to allow velvety foam to sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each). The final volume should be ~180–200 ml including crema and foam.

Garnish

Optionally dust the top with a pinch (~1 tsp) of cocoa powder or ground cinnamon. Sweeten to taste with sugar or preferred sweetener, stirring gently into the espresso before finishing the pour if desired.

Serve immediately while hot.