Lavazza Cappuccino Recipe

Preheat and dose

Turn on the espresso machine and allow it to fully heat (about 15–20 minutes). Use freshly roasted Lavazza beans; grind just before brewing to a fine espresso grind. Dose approximately 18 g of coffee into a clean portafilter basket.

Tamp and lock

Distribute the ground coffee evenly in the portafilter and tamp with steady, even pressure to create a level puck. Wipe any loose grounds from the rim and lock the portafilter into the group head.

Pull the shot

Start the extraction and aim for a 25–30 second shot yielding about 30–36 ml of espresso (single to short double). Stop the shot when the desired volume and color are reached. Pour the espresso into a warmed 150–180 ml cappuccino cup.

Prepare the pitcher

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Cold milk gives better texture when steaming.

Purge steam wand

Purge the steam wand briefly to remove condensation and old milk, then wipe it clean with a damp cloth.

Steaming technique

Submerge the steam wand tip just below the surface of the milk and open the steam valve to introduce air for 2–3 seconds to create microfoam. Then lower the pitcher slightly so the wand tip is deeper and tilt the pitcher to create a whirlpool; continue steaming until the pitcher side is just too hot to touch comfortably (about 60–65°C / 140–150°F). Aim for smooth, velvety microfoam with small glossy bubbles. If you need extra foam, incorporate the additional 30 ml milk foam now.

Wipe and purge

Turn off the steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue.

Texture and swirl

Tap the pitcher gently on the counter and swirl the milk to collapse any large bubbles and integrate foam into a silky texture suitable for pouring latte art or a classic cap.

Combine

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 10 cm above the cup to incorporate milk and crema, then move the pitcher closer and pour more deliberately to allow foam to sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each) so the final drink volume is ~180–210 ml.

Garnish

Optionally dust the milk foam with a light pinch of cocoa powder or ground cinnamon. Sweeten with sugar to taste if desired.

Serve

Serve immediately while hot with a spoon. Clean the steam wand and rinse the portafilter to maintain equipment.