Cappuccino Recipe

Warm cup and machine prep

Preheat a 12-oz (about 355 ml) cappuccino cup by filling it with hot water for 30–60 seconds, then discard. Ensure the espresso machine is warmed up (ready light on) and the portafilter, group head and steam wand are clean. Purge the steam wand briefly (1–2 seconds) to clear condensation.

Dose 18 g of freshly ground espresso (fine grind for espresso) into the portafilter basket. Distribute evenly and tamp with ~30 lb (13 kg) of pressure to create a level puck.

Lock the portafilter into the group head and start extraction immediately. Brew a double shot (approximately 30–40 ml) of espresso into the preheated cup. Aim for a 25–30 second extraction time; adjust grind or dose if extraction is too fast/slow.

Pour 180 ml whole milk into a chilled 12–16 oz steam pitcher. Use cold milk for best microfoam quality.

Purge the steam wand again for 1–2 seconds. Submerge the tip just below the surface of the milk and turn the steam on. Stretch the milk by keeping the tip near the surface for 2–4 seconds to incorporate air (you should hear a gentle hissing). Then submerge the wand deeper to create whirlpooling and heat the milk to 60–65°C (140–150°F). Aim for silky microfoam with small, glossy bubbles and a velvety texture.

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl the milk to pop any large bubbles and integrate foam into the milk.

If you reserved ~10 ml for cleaning, use a tiny splash to wipe; otherwise discard.

Pour the espresso into the warmed cup if you brewed into a separate container. Hold the pitcher high (about 4–6 inches) and begin pouring the steamed milk into the center of the espresso to combine liquids. When the cup is about halfway full, lower the pitcher closer and pour with a gentle wiggle to bring foam to the surface and create a small dome of microfoam.

Aim for a cappuccino ratio of roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam, ending with about 12 oz total volume (including crema and foam).

Optional: dust the top lightly with cocoa powder or ground cinnamon. Sweeten to taste with up to 1 tsp sugar or preferred sweetener, stirred into the espresso before pouring milk if desired.