Capuccino Recipe

Preheat portafilter and cup

Run a short blank shot of hot water through the group head and portafilter into your serving cup to warm them, then discard the water.

Dose, grind and distribute

Weigh 18 g of fresh coffee beans, grind to a fine espresso setting, and dose into the portafilter. Level and tamp evenly with about 30 lb (13.6 kg) of pressure to create a smooth, flat puck.

Pull the espresso

Lock the portafilter into the group head and start extraction. Aim for ~36 ml of espresso in 25–30 seconds (single ristretto/short double target). Adjust grind finer if extraction is too fast, coarser if too slow.

Prepare milk pitcher

Pour 150 ml of cold whole milk into a chilled 12–16 oz (350–470 ml) stainless-steel steaming pitcher. If you want slightly sweeter milk, add optional sweetener now and pre-mix.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensed water. Then position the tip just below the surface of the milk at a 15–20° angle so it creates a gentle whirlpool and small surface suction to introduce air.

Stretch milk (introduce microfoam)

Turn on the steam to full power and keep the wand tip near the surface to draw in air for the first 2–4 seconds until the milk expands slightly (note a hissing sound). Then lower the wand tip just below the surface and submerge enough to heat the milk. Maintain a whirlpool to texture the milk into glossy microfoam. Target milk temperature 55–65°C (130–150°F). Total steaming time ~20–40 seconds depending on machine.

Finish and polish milk

Turn off the steam before removing the wand. Wipe the wand with a clean, damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl to break large bubbles and integrate foam into a velvety microfoam with a silken texture.

Pour the milk

Immediately pour the espresso into a warmed 150–180 ml cup if you didn’t pull into it earlier. Begin pouring the milk from a few inches above the cup to sink liquid milk under the crema, then lower the pitcher and pour more steadily to allow the microfoam to rise to the top. Aim for a 1:1:1 ratio (espresso:steamed milk:microfoam) — about 36 ml espresso, ~75 ml steamed milk, ~40 ml foam — and finish with a small dollop of foam on top. For latte art, use controlled wrist movement while lowering the pitcher.

Lightly dust the top of the foam with about 1 tsp of cocoa powder or ground cinnamon. Serve immediately while hot.