Cappuccino
Equal parts espresso, steamed milk, and airy foam — the classic morning cup with a deep coffee core.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 170 ml
- Time
- 10 min
- Vessel
- Cappuccino cup, 150–180 ml
Ingredients
- 18 g finely ground coffee (double shot)
- 150 ml whole milk
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
Steps
- Pull a double shot into a 180 ml cup.
- Steam the milk to 60 °C, stretching a little longer than for a flat white to build airy foam.
- Pour steadily so the drink settles into thirds: espresso, warm milk, and a deep cap of foam.
- Dust with cocoa if that’s your style, and serve right away.
Tips
- The foam should hold a spoonful of sugar on top for a second or two — that’s the classic test.
