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Ingredients
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Espresso
Milk & Foam
Optional finishing
Method
Equipment & prep
Gather an espresso machine with steam wand (or a strong espresso maker and separate milk steamer), a 180–220 ml cappuccino cup, a 18–20 g portafilter basket, a tamper, milk pitcher (preferably 350–500 ml), a thermometer (optional), and a small spoon. Preheat the cup by rinsing with hot water, then discard the rinse water.
Espresso
Dose, tamp and extract
Weigh 18 g of freshly roasted coffee beans, grind to a fine espresso consistency. Distribute grounds evenly in the portafilter, tamp level with moderate pressure (~15 kgf) to create a smooth puck. Lock the portafilter in and start extraction. Aim for 36 ml of espresso (a ristretto to short espresso ratio ~1:2) in about 25–30 seconds. If using a stovetop moka or strong drip, produce about 30–40 ml of highly concentrated brew.
Milk & Foam
Purge and prepare steam wand
Purge the steam wand for 1–2 seconds to clear condensed water, then wipe it clean with a damp cloth. Fill the milk pitcher with 150 ml whole milk (about one-third full) and position thermometer on the side if using.
Stretch and texture milk
Submerge the tip of the steam wand just below the surface of the milk and open the steam fully. Create a gentle hissing/suction at the surface for 3–6 seconds to introduce microfoam (stretching) until the pitcher temperature reaches about 37–40°C (98–104°F). Then lower the wand slightly deeper and angle the pitcher to create a vortex; continue steaming until milk reaches 60–65°C (140–149°F). The goal is silky, velvety microfoam with tiny bubbles and glossy appearance. Turn off steam, wipe the wand, and purge briefly.
Polish milk
Tap the pitcher gently on the counter and swirl to pop any larger bubbles and integrate foam. The milk should be shiny and pourable, with a thin layer of microfoam on top.
Assemble
Pour
Pour the 36 ml espresso into the preheated cappuccino cup. Begin pouring the milk from about 6–8 cm above the cup to incorporate milk with espresso; when the cup is roughly half full, lower the pitcher spout close to the surface and pour more slowly to lay down the microfoam, finishing with a short wiggle or heart/rosette pattern if desired. Aim for a final beverage volume of ~180–200 ml with roughly equal parts espresso, steamed milk, and foam (about 1/3 each).
Finish
Optionally dust the top with a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon. Offer sugar or sweetener on the side or add to taste (about 1 tsp if desired). Serve immediately.
Cleanup
Wipe and purge the steam wand again, knock out the used coffee puck and rinse the portafilter, and rinse the milk pitcher. Rinse the cup and utensils for reuse.