Cappuccino Recipe

Prep and extract espresso

Preheat your espresso cup and portafilter by running a blank shot or pouring a little hot water into them, then discard the water. Dose 18 g of freshly ground espresso into a clean portafilter basket, distribute and tamp evenly with about 30 lbs of pressure. Lock the portafilter into a preheated espresso machine and extract a double shot (approximately 36 ml) into the warmed cup. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.

Cold stretch (optional)

If you want a creamier microfoam, pour 30 ml cold milk into the milk pitcher first. Submerge the steam wand tip just below the surface and turn steam on to introduce air for 3–5 seconds until the milk volume increases slightly. This is optional but helps build a silkier texture.

Steam milk

Pour 150 ml whole milk into a chilled stainless-steel pitcher (total milk volume ~180 ml including optional cold milk). Purge the steam wand, then position the tip about 1 cm below the surface to create microfoam while keeping the pitcher tilted. Maintain a whirlpool motion and heat the milk to 60–65°C (140–149°F). The milk should increase in volume slightly and become glossy with fine, velvety foam on top. Turn off steam, wipe and purge wand.

Texture and pour

Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam. Pour the steamed milk into the center of the extracted espresso, starting higher to mix milk and espresso, then lower the pitcher and pour more slowly to allow the foam to sit on top. Aim for roughly equal thirds: 1/3 espresso, 1/3 steamed milk, 1/3 foam. Create a simple latte-art heart or leave a smooth foam cap.

Lightly dust the top of the foam with about 1 teaspoon of unsweetened cocoa powder. If you prefer sweetness, sprinkle up to 1 teaspoon granulated sugar over the foam before or after dusting cocoa. Serve immediately.