Cappuccino Recipe

Gather equipment

Prepare an espresso machine with a portafilter, grinder (or pre-ground espresso), tamper, a 200–300 ml metal steaming pitcher, and a milk thermometer (optional). Preheat the espresso cup (160–180 ml) by rinsing with hot water to maintain beverage temperature.

Dose and grind

Weigh 18 g of coffee beans and grind to a fine espresso grind (slightly finer than table salt). Aim for a uniform grind to promote even extraction.

Distribute the ground coffee evenly in the portafilter basket, tamp with even pressure to create a flat, level puck (about 20–30 kg of force). Wipe any loose grounds from the rim. Lock the portafilter into the group head and start extraction immediately to avoid channeling.

Extract a double shot: target 36 ml of espresso into the warmed cup in about 25–30 seconds (timing may vary with machine and grind). The shot should have a rich, caramel-colored crema. If extraction is too fast, make the grind finer; if too slow, make it coarser.

Purge and position steam wand

Purge the steam wand briefly to remove water condensation. Wipe the wand with a clean cloth and position the pitcher so the tip of the wand is just below the milk surface and slightly off-center.

Texturing milk - phase 1 (stretching)

With the steam on full, lower the pitcher slightly so the wand tip is at the surface of the milk. You should hear a gentle 'tss' or paper-tearing sound as air is incorporated. Do this for about 3–6 seconds to introduce microfoam; keep the pitcher motionless and maintain the tip near the surface.

Texturing milk - phase 2 (rolling)

Once you've introduced enough air, raise the pitcher so the wand tip is submerged below the surface. Angle the pitcher to create a whirlpool (vortex) which smooths the foam. Monitor temperature with your hand on the pitcher: stop steaming when the pitcher is warm to the touch (~60–65°C / 140–149°F). Avoid overheating which scalds milk and destroys sweetness.

Finish milk

Purge the wand again, wipe it clean, and swirl the pitcher to integrate foam and liquid. Tap the pitcher gently on the counter and swirl to eliminate larger bubbles and achieve silky microfoam with glossy texture.

Pouring technique: hold the espresso cup at a slight angle. Begin by pouring the steamed milk from about 3–4 cm above the cup to sink the liquid milk under the crema, then lower the pitcher and pour more slowly to bring the microfoam to the surface. Aim for a ratio of roughly 1/3 espresso (36 ml), 1/3 steamed milk, and 1/3 milk foam, ending with a 1–2 cm layer of velvety foam on top.

Optional finishing

If desired, sprinkle 1 tsp of cocoa powder or grated chocolate over the foam, or add sugar to taste. You can also practice simple latte art by controlling flow and wrist movement during the final pour.

Serve the cappuccino immediately while hot. Clean the steam wand by purging and wiping, and backflush or clean the group head as appropriate for your machine.