Cappuccino Recipe

Preheat and dose

Turn on your espresso machine and let it heat for 15–30 minutes so group head and portafilter are stable. Weigh 18 g of freshly roasted coffee and grind to a fine espresso setting (should feel like fine salt).

Tamp and brew

Distribute the ground coffee evenly in a clean, dry portafilter basket. Tamp with consistent 30-pound (≈13.6 kg) pressure to create a level puck. Wipe any grounds off the rim. Lock the portafilter into the group head and start extraction immediately. Aim for 25–30 seconds extraction and approximately 60 ml of liquid for a double shot (doppio). Stop the shot when volume/time target is reached.

Set the brewed espresso aside in a warmed cup so it remains hot while you steam milk.

Prepare pitcher

Pour 150 ml cold whole milk into a clean metal steaming pitcher. Cold milk gives you better control when creating microfoam. Purge the steam wand briefly into a cloth or small container (10 ml) to remove condensate.

Position and start steaming

Place the steam wand tip just below the milk surface, slightly off-center, and start steaming at full power. Keep the pitcher tilted to create a whirlpool. For the first 3–6 seconds, keep the tip near the surface to introduce air (you should hear a gentle hissing or 'paper tearing' sound) to create foam; then lower the pitcher so the tip is submerged to heat and fold the foam into microfoam.

Temperature and texture targets

Aim for a final milk temperature of 60–65°C (140–149°F). The microfoam should be glossy, velvety, and free of large bubbles. The volume will increase slightly — enough to produce a 1:1:1 ratio of espresso:steamed milk:milk foam in a traditional cappuccino (roughly 60 ml espresso, 75 ml steamed milk, 15 ml foam).

Clean wand and integrate milk

Turn off the steam, wipe the wand with a damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl the milk to break any big bubbles and integrate foam into a silky texture.

Pouring

Hold the cup with the double shot of espresso at a slight angle. Begin pouring the milk slowly from about 6–8 cm (2–3 in) above the cup to sink steamed milk beneath the crema. As the cup fills and the flow becomes creamier, lower the pitcher to about 1–2 cm and increase wrist motion to allow microfoam to come out, creating a cap of foam about 1–2 cm thick.

Optional garnish

Sprinkle a light dusting (about 1 tsp) of cocoa powder or ground cinnamon over the foam, or add sugar/simple syrup to taste if desired.

Serve immediately while the cup is hot and the foam is stable. Enjoy your cappuccino.