Cappuccino Recipe

Preheat and dose

Preheat your espresso cup or small cappuccino cup by filling it with hot water for 30–60 seconds, then discard the water. Use 18 g of freshly ground espresso (fine grind for espresso) and distribute evenly in a 58 mm or appropriate portafilter basket.

Tamp and extract

Tamp the coffee evenly and firmly (about 30 lbs / 13.6 kg of pressure). Lock the portafilter into the espresso machine and start extraction. Aim for a 1:2 brew ratio: about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction time is significantly outside this range.

Prepare equipment

While the espresso is extracting (or immediately after), purge the steam wand briefly to remove condensation, then fill a chilled metal steaming pitcher with 150 ml cold whole milk. Cold milk gives you better control over texture.

Steam milk

Position the steam wand tip just below the surface of the milk and turn on the steam to introduce air for 6–8 seconds to create microfoam. Then submerge the tip slightly deeper and continue steaming until the pitcher feels hot to the touch (60–65°C / 140–149°F). Aim for silky, glossy microfoam with very small bubbles. If you produced separate foam, you can cup spoon off about 20 ml of denser foam to top the drink.

Polish milk

Tap the pitcher gently on the counter and swirl the milk to integrate any larger bubbles and settle the texture. Pour a small amount into the center of the espresso to combine milk and coffee, then finish with milk/foam to create the classic cappuccino ratio (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam).

Immediately after extraction, pour steamed milk into the center of the espresso using a controlled, steady pour. Start higher to allow milk to sink under the crema, then bring the pitcher closer and use a gentle wiggle or lift-and-pour to form a small milk cap. Spoon or allow about 20 ml of foam to rest on top if needed.

Optionally dust the top with a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon for aroma and presentation.

Serve immediately with a small spoon. A traditional cappuccino is served in a 150–180 ml cup and consumed while hot.