Latte | Cappuccino Recipe

Dose, tamp & pull

Measure 18 g of freshly ground espresso into the portafilter. Distribute evenly and tamp with firm, level pressure (around 30 lbs). Lock the portafilter into the espresso machine and start the extraction. Aim for a 36 ml espresso (single or ristretto-style) extracted in about 25–30 seconds. Adjust grind if extraction is too fast/slow.

If using a double shot (36 ml) for larger cups, use 18–20 g coffee and extract 36–40 ml in 25–30 seconds.

Prepare milk pitcher

Pour 1 cup (240 ml) cold whole milk into a stainless-steel steaming pitcher. For a latte, use about 1 cup milk for an 8–12 oz cup. For a cappuccino, use slightly less milk (about 5–6 oz) to leave room for thicker foam.

Purge and position wand

Purge the steam wand briefly to remove condensate. Submerge the tip of the wand just below the surface of the milk and angle the pitcher slightly to create a whirlpool.

Texturing for Latte

Turn on the steam and lower the pitcher so the wand tip sits just below the surface to introduce a small amount of air for 2–3 seconds (listen for a gentle hissing). Then raise the pitcher so the tip is deeper and continue steaming to heat milk to 60–65°C (140–149°F). Aim for microfoam — smooth, velvety texture with very small bubbles.

Texturing for Cappuccino

For a cappuccino, introduce more air at the start (4–6 seconds) to create thicker foam, then submerge the wand to finish heating to 65–70°C (149–158°F). You want a denser, pillowy foam that will sit on top of the espresso.

After steaming, wipe the wand and purge briefly. Tap the pitcher on the counter and swirl to integrate foam and remove large bubbles. For a latte, the milk should be glossy and pourable; for cappuccino, hold back thicker foam when pouring and spoon extra foam on top if needed.

Latte

Pour the freshly pulled espresso into an 8–12 oz cup. Immediately pour the steamed milk into the center of the espresso with a steady stream, starting higher to combine then lowering the pitcher to create microfoam on top. Finish with latte art if desired. Serve with sugar to taste and optional cocoa/cinnamon.

Cappuccino

Pour the espresso into a 6–8 oz cup. Spoon or pour steamed milk so that a thick layer of foam (about 1/3 of the cup) remains on top. Dust with cocoa or cinnamon if desired. Serve immediately.

Add sugar or simple syrup to taste (about 1 tsp recommended). Sprinkle cocoa or ground cinnamon on the foam for garnish. Stir gently if you added sweetener before serving.