Cappuccino Recipe

Preheat and dose

Preheat your espresso cup by rinsing it with hot water. Weigh and dose 18 g of freshly ground, fine espresso coffee into a clean portafilter basket.

Tamp

Distribute the grounds evenly and tamp with about 30 lbs (13.6 kg) of pressure so the puck surface is level and compact.

Brew espresso

Lock the portafilter into the machine and brew a double shot aiming for 36 ml of liquid espresso in about 25–30 seconds. Adjust grind or dose if extraction time is outside this range. Set shot aside in the preheated cup.

Prepare milk and steam wand

Pour 150 ml cold whole milk into a chilled metal steaming pitcher (use the additional 50 ml only if you need more foam or to top off). Purge the steam wand for 1–2 seconds to remove condensation, then position the tip just below the milk surface.

Stretch and steam

Turn on the steam and lower the pitcher slightly so the wand tip is at the surface to introduce air for 3–5 seconds — you should hear a gentle hissing (this creates microfoam). After aeration, submerge the wand 1–2 cm deeper and continue steaming until the pitcher feels hot to the touch (around 60–65°C / 140–149°F). Aim for velvety microfoam with small, glossy bubbles and a creamy texture. Total steaming time ~20–40 seconds.

Polish milk

Turn off steam, wipe the wand and purge briefly. Tap the pitcher on the counter and swirl the milk to collapse any large bubbles and integrate foam into a smooth, silky texture.

Pour and assemble

Pour the steamed milk over the espresso: hold the cup at a slight angle and start pouring from a higher distance to mix milk and espresso, then move closer and pour more deliberately to allow about equal parts espresso, steamed milk, and foam (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam). Aim for approximately 150–200 ml finished beverage depending on foam. If desired, finish with a light dusting of cocoa powder or cinnamon (about 1 tsp). Add sugar or syrup to taste before pouring if preferred.

If you like latte art, start with a steady pour to integrate crema and milk, then finish with a lower, faster pour and subtle wrist movements to create a heart or rosette. For dusting, use a small sieve to evenly sprinkle cocoa or cinnamon over the foam.