Cappuccino Recipe

Preheat and dose

Preheat your espresso cup and portafilter by rinsing with hot water. Weigh 18 g of freshly ground dark roast coffee and distribute it evenly in the portafilter basket.

Tamp and brew

Tamp the coffee firmly and level (about 30 lbs/13 kg pressure). Lock the portafilter into the machine and brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. If using a manual or stovetop method, produce an equivalent strong espresso (approx. 36 ml).

Prepare milk and wand

Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation (use 20 ml milk to prime if desired, then discard).

Position and steam

Submerge the steam tip just below the milk surface, start steaming to introduce air for about 3–5 seconds (you should hear a gentle hissing). Then lower the pitcher so the tip goes slightly deeper to heat and create velvety microfoam. Aim for milk temperature of 60–65°C (140–150°F). Total steaming time ~20–30 seconds depending on your machine.

Polish milk

Turn off steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl to collapse large bubbles and integrate foam into silky microfoam. The finished milk volume should be roughly doubled in texture but still pourable — about 225–250 ml total (milk + microfoam).

Pour espresso

Pour the freshly brewed 36 ml espresso into the preheated cup.

Combine milk and foam

Hold the pitcher higher to pour liquid milk into the espresso to combine, then lower the pitcher and pour more slowly to let the microfoam sit on top. Aim for roughly equal parts: 1/3 espresso (36 ml), 1/3 steamed milk, 1/3 microfoam — finished cup about 150–180 ml.

Optional finishes

Dust with up to 1 tsp cocoa powder or sprinkle sugar to taste. If desired, create latte-art as you pour by controlling flow and wrist motion.

Serve immediately while espresso and foam are hot. Offer sugar on the side if preferred.