Double Cappuccino Recipe

Grind and dose

Weigh 18 g of whole espresso beans. Grind to a fine espresso grind (slightly finer than table salt) immediately before brewing to preserve aroma.

Tamp and brew

Distribute the ground coffee evenly in a 18–20 g double-shot portafilter basket, tamp with consistent 30–40 lb pressure until level. Lock the portafilter into the machine and start extraction. Aim for a 1:2 ratio: ~36 g (ml) of espresso liquid from 18 g dose, in about 25–30 seconds. For a Double Cappuccino, pull a double shot (about 60 ml combined if your machine yields slightly more; use the 60 ml water listed for brewing as guideline).

Preheat cup

While brewing, preheat your cappuccino cup (180–220 ml capacity) with hot water, then discard the water so the espresso doesn’t cool too quickly.

Prepare milk pitcher

Pour 220 ml whole milk into a 12–16 oz (350–450 ml) stainless-steel frothing pitcher. Cold milk creates better microfoam, so use milk straight from the fridge.

Stretch (introduce air)

Purge the steam wand briefly. Submerge the tip just below the milk surface and open the wand to introduce air for 3–5 seconds until the pitcher volume increases by about 10–20% and you hear a gentle hissing (avoid large bubbles).

Texturize (heat & create microfoam)

After initial stretching, submerge the wand deeper and position to swirl the milk. Heat milk to 60–65°C (140–149°F) — touch the side of the pitcher; it should become hot but not scalding (about 6–12 seconds depending on machine). Aim for smooth, glossy microfoam with tiny bubbles.

Knock and swirl

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to remove any large bubbles and polish the microfoam until silky.

Separate textured milk and foam

For a classic double cappuccino (roughly equal parts espresso, steamed milk, and foam), hold back the thicker foam with a spoon and pour mostly steamed milk first, then top with about 1–2 cm of dense foam. Reserve 30 ml of cold milk if you need to adjust foam density by adding a splash.

Combine espresso and milk

Pour the double espresso into the preheated cappuccino cup. Immediately pour the steamed milk into the center of the espresso with a steady hand to combine; finish by spooning or pouring the thick foam on top so the cup has roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.

Sweeten and garnish (optional)

If desired, stir in up to 1 tsp sugar or 1 tsp simple syrup into the espresso before adding milk so it dissolves evenly. Dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) for a finishing touch.

Serve

Serve immediately while hot. Double cappuccino is best enjoyed within a few minutes to preserve foam texture.