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Ingredients
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Espresso
Milk & Foam
Finishing
Method
Espresso
- 1
Preheat portafilter and cup
Run a blank shot (no coffee) or pour hot water through the portafilter and into your 12-oz cup to warm them. Dump the water and dry portafilter briefly.
- 2
Dose, tamp, and brew
Weigh and dose 18 g of finely ground espresso into a clean, dry portafilter. Distribute evenly and tamp with around 30 lbs (13.6 kg) of pressure to create a level puck. Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio (about 36 g of liquid espresso) in 25–30 seconds. Stop the shot and pour the extracted espresso into the warmed 12-oz cup.
Milk & Foam
- 3
Prepare milk
Pour 8 oz (about 240 ml) whole milk into a chilled metal steaming pitcher. If you want a slightly drier foam, use 10 oz total and reserve 2 oz for extra foam or latte art.
- 4
Position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the surface of the milk and position the pitcher so the wand is near the side at a slight angle (about 20–30°).
- 5
Texture the milk
Turn on steam full power. Start with the tip just below the surface to introduce air for 3–6 seconds, creating a creamy microfoam (you should hear a gentle hissing, not loud screeching). Then lower the pitcher slightly to fully submerge the tip and create a whirlpool to heat and integrate the foam. Aim for a milk temperature of 140–150°F (60–65°C). The final volume should increase by about 25–40% and the foam should be glossy and velvety with very small bubbles.
- 6
Wipe and purge wand
Turn off the steam, immediately wipe the wand with a clean, damp cloth, and purge for 1 second to clear milk residue.
- 7
Settle and polish milk
Tap the pitcher gently on the counter and swirl the milk to pop any large bubbles and polish the microfoam into a silky texture.
- 8
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Begin pouring milk from about 3–4 inches above the cup to integrate milk with espresso. As the cup fills and foam reaches the spout of the pitcher, lower the pitcher to about 1 inch and pour more slowly to let the foam sit on top, creating a 1/3 espresso, 1/3 steamed milk, 1/3 foam structure typical of a cappuccino. If desired, finish with a simple latte-art motion.
Finishing
- 9
Sprinkle about 1 tsp of cocoa powder or ground cinnamon over the foam for garnish. Add sugar or sweetener to taste and stir gently if you sweeten. Serve immediately while hot.