Restaurants›Sabor Latino Restaurant›Capuccino Recipe

Capuccino Recipe

Name: Sabor Latino Restaurants CAPUCCINO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cuban
Ingredients: 2 shots freshly brewed strong espresso (Cuban-style / cafecito); 4 oz whole milk; 1 tsp granulated sugar (optional, for Cuban-style sweetness); 1 tsp ground cinnamon; 1 to taste espresso machine with steam wand or milk frother; 1 to taste small metal frothing pitcher; 1 to taste coffee cup (6–8 oz)

Inspired by Sabor Latino Restaurant

Time10m

Serves1

Cuban espresso with half steamed milk, half foam and cinnamon.

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Ingredients

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Cappuccino

2 shots freshly brewed strong espresso (Cuban-style / cafecito)4 oz whole milk1 tsp granulated sugar (optional, for Cuban-style sweetness)1 tsp Ground cinnamon

Equipment / optional

1 to taste espresso machine with steam wand or milk frother1 to taste small metal frothing pitcher1 to taste coffee cup (6–8 oz)

Method

Cappuccino

Make Cuban espresso (cafecito)

Prepare two shots (about 2 oz total) of strong espresso. For an authentic Cuban touch, brew a shot with 1 tsp granulated sugar added to the first few drops of extracted espresso and whip them into a light, syrupy 'espuma' before continuing extraction, or simply brew normally if preferred.

Heat and texture the milk

Pour 4 oz (about 120 ml) cold whole milk into a chilled metal frothing pitcher. Purge the steam wand briefly, then immerse tip just below the surface and introduce steam to create foam for about 3–6 seconds to form microfoam. Submerge wand deeper and heat milk to 140–150°F (60–65°C), producing roughly equal parts steamed milk and foam (aim for about 1–1.5 oz steamed milk and 1–1.5 oz dense foam on top). If using a milk frother, froth until you have a velvety texture and heat to the same temperature range.

Assemble the cappuccino

Pour the brewed espresso into a pre-warmed 6–8 oz cup. Gently swirl the milk pitcher to integrate the texture, then pour the steamed milk into the center of the espresso, allowing the thicker foam to settle on top. Aim for roughly half liquid milk and half foam by volume.

Sweeten (optional) and finish

If you did not sweeten the espresso earlier and prefer a Cuban-style sweet cappuccino, stir in up to 1 tsp granulated sugar now until dissolved. Sprinkle about 1/2–1 tsp ground cinnamon evenly over the foam. Serve immediately.

Equipment / serving notes

Use a 6–8 oz cup to preserve the traditional cappuccino proportions. Clean the steam wand immediately after use to prevent milk residue build-up.