Cappuccino Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot or letting the machine heat up for at least 10–15 minutes. Weigh out 18 g of freshly ground dark roast coffee and distribute it evenly in the portafilter basket.

Tamp and lock in

Level and firmly tamp the coffee with a consistent pressure (about 20–30 lbs / 9–14 kgf) so the puck is flat and compact. Wipe any grounds from the rim of the portafilter and lock it into the group head.

Brew

Start extraction and aim for about 25–30 seconds to obtain roughly 30–40 ml (single) to 60–80 ml (double) of espresso. For this recipe, pull a double shot ~60 ml in about 25–30 seconds. Stop the shot when the desired volume and crema appear.

Prepare milk pitcher and milk

Pour 150 ml of cold whole milk into a chilled 12–16 oz (350–475 ml) stainless steel steaming pitcher. A cold pitcher and milk give you more time to texture milk properly.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and position the pitcher at a slight angle so the wand sits near the pitcher wall.

Stretch and whirlpool

Turn on the steam and lower the pitcher slightly so the tip is at the surface to introduce air for 3–6 seconds (you should hear a gentle hissing). Then raise the pitcher so the tip is submerged and position to create a whirlpool. Continue steaming until the milk temperature reaches 60–65°C (140–150°F) or the pitcher is just too hot to hold for more than a second. Aim for silky microfoam with small, glossy bubbles.

Clean wand and polish milk

Purge the steam wand and wipe it clean immediately. Tap the pitcher on the counter and swirl the milk to integrate foam and liquid milk, producing a velvety texture suitable for pouring.

Measure and rest

Let the milk sit 10–15 seconds to allow larger bubbles to settle. If desired, remove 15 ml of milk into another container to adjust the milk-to-foam ratio before pouring (this recipe aims for roughly equal parts espresso, steamed milk, and foam).

Preheat cup

Preheat a 150–180 ml (5–6 oz) cappuccino cup by rinsing it briefly with hot water or pouring a small amount of hot water in, then discarding. This keeps the beverage warmer and preserves crema.

Pour

Pour the espresso into the preheated cup. Immediately begin pouring the steamed milk from about 2–3 inches (5–7 cm) above the cup to incorporate the milk with the espresso, then lower the pitcher and use a steady wrist motion to allow microfoam to flow on top. Aim for a final beverage of approximately 150–180 ml with roughly 1/3 espresso, 1/3 steamed milk, and 1/3 foam.

Finish

Optional: dust the foam lightly with cocoa powder or ground cinnamon (about 1 tsp) and add sugar to taste. Serve immediately.