Cappuccino Recipe

Preheat and prepare

Turn on the espresso machine and allow it to reach full operating temperature (usually 10–20 minutes). Place your cappuccino cup (6–7 oz) on the cup warmer or pour hot water into the cup to preheat, then discard the water.

Dose, distribute and tamp

Weigh 18 g of freshly ground espresso into the portafilter basket. Level the grounds by tapping or using a distribution tool, then tamp evenly with about 30 lbs (13.6 kg) of pressure to create a smooth, even puck.

Brew

Lock the portafilter into the group head and start extraction. Aim for approximately 36 ml of espresso in about 25–30 seconds. Stop the shot once you reach the target yield. Set the extracted espresso aside in the preheated cup.

Purge and position steam wand

Purge the steam wand briefly to remove condensation. Wipe it clean with a damp cloth and position the tip just below the milk surface at a slight angle in a chilled (or room temperature) 12–16 oz stainless-steel pitcher containing 6 oz cold whole milk.

Stretch (introduce air)

Open the steam valve fully and lower the pitcher slightly so the wand tip is just at the surface of the milk. You should hear a gentle 'paper tearing' sound as air is incorporated. Stretch the milk for 3–5 seconds to introduce small amounts of air (this creates microfoam).

Texture and heat

After stretching, raise the pitcher so the wand tip is submerged deeper and angle the pitcher to create a whirlpool. Continue steaming until the pitcher feels hot to the touch (between 60–65°C / 140–149°F). Turn off the steam, wipe the wand and purge briefly.

Polish milk

Tap the pitcher gently on the counter and swirl the milk to remove larger bubbles and integrate foam into a glossy, velvety microfoam. Aim for a milk volume slightly increased from the original 6 oz (roughly 7–8 oz total) with a thin layer of dense foam on top.

Combine

Pour the milk into the espresso using a steady, controlled motion. Begin by pouring from a slightly higher position to mix milk and espresso, then move closer to the cup and pour more slowly to allow the microfoam to sit as a 1–2 cm foamy cap. If desired, finish with simple latte art or a light dusting of cocoa or cinnamon.

If you like it sweetened, stir in up to 1 tsp sugar or simple syrup into the espresso before pouring the milk. Optionally dust the foam with 1 tsp cocoa powder or cinnamon. Serve immediately in a preheated 6–7 oz cup.