Cappuccino Recipe

Warm and rinse: Ensure the espresso machine is warmed up (15–20 minutes for home machines). Purge the steam wand briefly and wipe it clean. Preheat a 150–180 ml cappuccino cup by filling it with hot water, then discard before serving.

Weigh and grind: Weigh 18 g of fresh coffee beans and grind to a medium-fine espresso grind. Dose and tamp: distribute grounds evenly in a 58 mm portafilter basket (or your machine’s basket), then tamp with firm, even pressure to create a level puck.

Extract

Lock the portafilter into the group head and start the shot immediately. Aim for a 1:2 ratio: about 36 g (or ml) of liquid espresso in roughly 25–30 seconds. If your machine measures by time only, target 25–30 seconds for extraction. Stop the shot and serve immediately.

If using a scale: tare a small container under the portafilter and stop extraction when you reach ~36 g yield. If using volumetric/visual cues: look for a steady, honey-like stream transitioning to a lighter color and stop to avoid over-extraction.

Pour 150 ml of cold whole milk into a chilled stainless steel steaming pitcher (leave headspace for expansion). Place the steam wand tip just below the milk surface and open the steam valve to introduce air for 2–4 seconds until you hear a light chirping or a paper-sounds-like texture (this is the stretch phase).

After stretching, submerge the wand tip about 1–2 cm and angle the pitcher to create a whirlpool. Continue steaming until the pitcher feels warm to the touch and registers 60–65°C (140–149°F) for a cappuccino. The milk should be velvety microfoam with fine, dense bubbles and about 1–1.5 cm of foam head.

Purge the steam wand and wipe it immediately with a damp cloth. Tap the pitcher gently on the counter and swirl to integrate foam and milk for a smooth texture. If using the optional extra milk, steam it to the same temperature and texture for latte art or additional foam.

Pour the espresso into the preheated cappuccino cup if not already in the cup. Hold the pitcher about 10 cm above the cup and begin pouring the steamed milk slowly into the center of the espresso to combine beverages.

When the cup is about two-thirds full and you see the milk integrating with the crema, lower the pitcher closer to the surface and pour with slight wiggle or controlled motion to create a small rosette or heart. Finish by lifting the pitcher and cutting through the design to create a signature.

The finished cappuccino should have roughly equal thirds: 1/3 espresso, 1/3 steamed milk, 1/3 microfoam (about 150–200 ml total volume including crema).

Optional: dust the top with a light sprinkle of cocoa powder or ground cinnamon using a fine mesh shaker. Offer sugar or sweetener on the side.

Serve immediately while hot. Clean the steam wand and purge again.