Cappuccino Recipe

Preheat portafilter and cup

Run hot water through the portafilter and the cup or place the cup on the espresso machine's cup warmer to preheat. Empty any collected water.

Dose and tamp

Weigh or dose about 18 g of freshly ground espresso into a clean, dry portafilter basket. Distribute the grounds evenly, then tamp with 30–40 lbs (13–18 kg) of pressure to create a level puck.

Pull the shot

Lock the portafilter into the machine and start extraction. Aim for 25–30 seconds extraction time yielding about 30–40 ml (1–1.3 oz) of espresso (a ristretto/short double for a cappuccino). Adjust grind if extraction is too fast or slow.

Prepare milk pitcher and thermometer

Use a clean stainless-steel frothing pitcher sized for 150–300 ml. Pour 150 ml cold whole milk into the pitcher. Keep a thermometer ready if you prefer precise temperature control.

Purge steam wand and position

Purge a short burst of steam to clear condensate, then wipe the steam wand with a damp cloth. Submerge the tip just below the milk surface and tilt the pitcher slightly to create a whirlpool.

Stretch and texture milk

Turn on steam fully. Begin with the tip just below the surface to introduce air for 2–4 seconds (you should hear a gentle 'paper tearing' sound) to create microfoam, then lower the wand slightly deeper to heat and whirlpool the milk. Aim for 55–65°C (130–150°F). The milk should become velvety, with fine microfoam and no large bubbles.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on a counter to remove any large bubbles and swirl to integrate foam into glossy microfoam. The milk volume should increase slightly with creamy texture.

Check milk

Confirm milk temperature (55–65°C). If using whole milk, aim for around 60°C (140°F). Avoid overheating which breaks down sweetness and creates large bubbles.

Combine espresso and milk

Pour the freshly brewed espresso into the preheated cup (about 150–180 ml cup). Immediately pour the textured milk into the center of the espresso with a steady stream. Start higher to sink milk beneath crema, then lower the pitcher and increase flow to allow microfoam to rise and form a 1:1:1 ratio of espresso:steamed milk:foam (roughly 30–40 ml espresso, 90–100 ml steamed milk, 15–20 ml foam).

Finish and decorate

If desired, use spoon or free-pour technique to create latte art. Lightly dust the top with 1 tsp cocoa powder or ground cinnamon. Sweeten to taste with up to 1 tsp sugar or preferred sweetener.

Serve immediately

Serve the cappuccino right away while espresso crema and microfoam are fresh. Provide a small spoon for stirring if sugar was added.