Classic Cappuccino Recipe

Before you start

A cappuccino is a smaller, stronger and foamier drink than a latte. The classic idea is roughly equal parts espresso, steamed milk and foam in a 150 to 180 ml cup, giving a drink that tastes clearly of coffee with a light, velvety cap. Many cafés now serve it with a double shot; in either case the foam layer should be about 1.5 to 2 cm deep and still fine-textured, not a dry, bubbly meringue.

The milk technique is what separates it from a latte. You introduce more air during steaming, so the milk expands by about half again rather than a quarter, then you spin it to make the bubbles small and uniform. Pour it so the foam folds into the espresso and rises to form a dome at the top of the cup.

Ingredients

• 18 g finely ground espresso coffee — for a double shot of 36 to 40 g liquid espresso
• 120 ml (4 oz) cold whole milk
• 1 pinch cocoa powder or ground cinnamon — optional, for dusting

Method

1. Preheat the cappuccino cup with hot water and purge the steam wand for a second to clear condensed water.
2. Pull a double shot: dose 18 g of coffee, tamp evenly and extract about 36 to 40 g of espresso in 25 to 30 seconds. Pour it into the emptied cup.
3. Pour the cold milk into the pitcher, filling it no more than one-third. Place the steam tip just below the surface and open the steam fully.
4. Let the wand draw air for 6 to 8 seconds, longer than for a latte, until the milk has risen by about half. Listen for a steady, gentle hiss rather than loud bubbling.
5. Sink the tip slightly and angle the pitcher so the milk spins in a whirlpool. Keep heating until it reaches about 60 to 65°C (140 to 150°F), or until the pitcher is just too hot to hold.
6. Tap the pitcher firmly on the counter and swirl until the foam looks glossy and the large bubbles have gone.
7. Pour into the espresso from a little height at first, then bring the pitcher close to the cup so the foam spills out and forms a domed top. Dust with cocoa or cinnamon if you like.

Tips for success

• Weigh the milk the first few times. Using about 120 ml for a 170 ml cup helps you hit the classic proportions.
• Swirl the pitcher right before pouring. If the foam has separated from the milk, swirling brings it back together.
• Use a smaller pitcher for small drinks. Steaming a little milk in a large pitcher makes it hard to create a whirlpool.

Substitutions

Whole milk

Skim milk makes a large, stiff foam that some people prefer for a dry cappuccino, but it tastes less sweet. Barista oat milk makes a creamy dairy-free version.

Double shot

A single shot of about 18 to 20 g espresso in a 150 ml cup gives the more traditional, gentler proportion.

Variations

Dry cappuccino

Stretch the milk more and pour mostly foam, so the drink is lighter and stronger in coffee flavor.

Wet cappuccino

Use less air and pour more steamed milk, making a softer drink between a cappuccino and a flat white.

Troubleshooting

The foam is thin and disappears

Not enough air went in. Stretch the milk for a few more seconds, until it rises by about half before you start spinning it.

The foam is dry and full of big bubbles

The tip was too high or air went in too late. Keep it just below the surface early on, then submerge it once the milk is lukewarm.

The cappuccino tastes like a latte

Too much milk for the cup. Use a smaller cup and less milk so the coffee flavor comes through.

Storage

Drink right away; the foam starts separating in a few minutes and cannot be restored. Keep milk refrigerated at 40°F (4°C) or below and steam only what you need.

Safety notes

Contains caffeine from a double shot of espresso. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults; individual sensitivity varies. Allow steamed milk to cool slightly before drinking.