Cappuccino Recipe

Preheat equipment

If using an espresso machine, turn it on and allow it to fully heat (about 15–20 minutes). Warm your portafilter by locking it in place and running a blank shot or by placing it in the machine's group head briefly. Warm your cup by rinsing with hot water and discarding water.

Grind and dose

Grind 18 g of fresh coffee to an espresso grind (fine, slightly gritty like table salt). Distribute the grounds evenly in the portafilter basket and tamp with consistent, level pressure to create a smooth puck.

Brew espresso

Brew a double shot of espresso (approximately 36 ml) directly into the warmed cup or a shot glass. Aim for a 25–30 second extraction; adjust grind finer if extraction is too quick, coarser if too slow. The espresso should have a golden-brown crema on top.

Purge and position steam wand

Purge the steam wand briefly to expel condensation. Position the steam tip just below the milk surface at a slight angle in a chilled stainless-steel pitcher containing 150 ml whole milk.

Texturize milk

Turn on steam to create microfoam: keep the tip near the surface for the first 3–6 seconds to introduce air (you should hear a gentle hissing), then lower the pitcher slightly so the tip goes deeper to heat the milk without introducing more air. Aim for 60–65°C (140–149°F). Monitor by touch: the pitcher should become hot to the touch but not burning (about 5–8 seconds after aeration). The result should be velvety, glossy microfoam with tiny bubbles.

Wipe and purge wand

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

Settle and polish milk

Tap the pitcher firmly on the counter once or twice and swirl to dissolve any large bubbles and integrate foam and liquid for pouring.

Pour the espresso into your serving cup if it was brewed into a shot glass. Hold the milk pitcher about 3–4 cm above the cup and begin by pouring the milk's liquid body into the center of the espresso to combine. As the cup fills and the foam reaches the spout, lower the pitcher and pour with slight wiggle to create a small latte art heart or simply a round foam cap. Aim for approximately equal parts: 36 ml espresso, ~75 ml steamed milk, ~75 ml foam (total milk 150 ml). A classic cappuccino is about 150–180 ml finished volume.

Optional: sprinkle up to 1 tsp cocoa powder or ground cinnamon over the foam for garnish.