Cappuccino Recipe

Preheat and dose

Preheat the portafilter and cup by running a blank shot or pouring hot water through them, then discard the water. Grind 18 g of espresso beans to a fine grind suitable for your machine (should take ~18–30 seconds on a burr grinder for 18 g dose).

Tamp and brew

Distribute the ground coffee evenly in the portafilter, level and tamp with even pressure. Lock the portafilter into the group head and start the shot. Aim for a 1:2 beverage ratio: 18 g in to about 36 ml out, with an extraction time of 25–35 seconds. Stop the shot when you reach ~36 ml. Pour the espresso into the preheated cappuccino cup.

Prepare milk

Pour 150 ml of cold whole milk into a chilled 250–350 ml milk pitcher. The milk volume should be roughly half to two-thirds of the pitcher height to allow room for expansion.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to remove condensed water. Insert the steam wand tip just below the milk surface and slightly off-center at a 10–20° angle.

Texturize milk (stretching)

Turn on steam to full pressure. With the wand tip near the surface, lower the pitcher slightly so the tip creates a steady hissing/sighing sound for 3–6 seconds to introduce air (microfoam). You should see the milk volume rise slightly and the surface appear glossy.

Heat and whirlpool

After introducing air, submerge the wand 1–2 cm and angle the pitcher to create a strong whirlpool. Keep steaming until the pitcher feels hot to the touch (around 60–65°C / 140–150°F). The milk should be velvety and glossy with fine microfoam; aim for a creamy texture with small bubbles, not large froth.

Settle milk

Turn off steam, wipe and purge the wand immediately. Tap the pitcher on the counter once and swirl gently to break any larger bubbles and integrate foam into liquid milk. Let the milk settle for 5–10 seconds so the foam becomes silky.

Pour and finish

Hold the cup with the espresso at a slight angle. Begin pouring milk from about 6–8 cm above the cup to incorporate milk and crema; once the cup is about half full, bring the pitcher spout close to the surface and pour more deliberately to create a 1–2 cm thick layer of microfoam on top. Aim for roughly equal parts espresso, steamed milk, and foam (classic cappuccino ~1/3 each). If desired, dust with a light pinch of ground cinnamon or cocoa.

Immediately rinse and purge the steam wand and wipe the portafilter. Serve the cappuccino straight away while crema and microfoam are fresh. Enjoy.