Cappuccino Recipe

Preheat and dose

Switch on your espresso machine and allow it to fully heat (15–20 minutes). Place your cup on the machine to preheat. Weigh out 18 g of whole-bean coffee.

Grind and distribute

Grind the 18 g of coffee to a fine espresso grind. Aim for a grind that yields about 36 ml of liquid in 25–30 seconds for a double shot (adjust grind slightly to hit target time).

Tamp and brew

Level the grounds in the portafilter, tamp with consistent pressure (about 10–15 kgf), wipe the rim, lock the portafilter into the group head and start the shot. Brew approximately 36 ml of espresso (a short double) into the preheated cup. Expect crema color and syrupy texture. Stop extraction at ~25–30 seconds (adjust as needed).

Prepare milk pitcher

Pour 150 ml cold milk into a chilled milk pitcher. Purge the steam wand briefly to remove condensation (brief 1–2 second blast into a cloth or drip tray).

Stretch and texture milk

Submerge the steam wand tip just below the surface of the milk and start steaming. Introduce air for the first 2–4 seconds (you should hear a gentle hissing) to create microfoam, then lower the pitcher slightly so the tip goes deeper and heat the milk to about 55–65°C (130–150°F). Keep the wand angled to create a whirlpool that integrates foam and liquid milk into a glossy microfoam. Total steaming time ~20–30 seconds. Avoid big bubbles.

Purge and wipe

Turn off the steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue.

Polish and texture

Tap the pitcher gently on the counter and swirl to remove any remaining large bubbles and to polish the milk into a smooth, paint-like consistency suitable for pouring.

Combine espresso and milk

Hold the espresso cup at a slight angle. Begin pouring milk from about 5–6 cm above the cup to incorporate the milk with the espresso; once the cup is about half full, lower the pitcher to about 2–3 cm and pour more deliberately to allow the microfoam to sit on top and create a ~1–2 cm layer of foam. If you wish, finish with a simple latte-art heart or rosette by gentle wrist motion. Aim for total drink volume ~180–200 ml (espresso + milk + foam).

Serve immediately while hot. A classic cappuccino has roughly equal parts espresso, steamed milk, and foam — about 36 ml espresso, ~75–85 ml steamed milk, and ~35–45 ml microfoam. Taste and adjust: if too bitter, grind coarser or shorten extraction; if too sour, grind finer or lengthen extraction. Enjoy.