Cappuccino
A classic cappuccino balances espresso with steamed milk and velvety microfoam in a compact cup that keeps a deep coffee core.
- Dose
- 18 g
- Yield
- 150–180 ml
- Time
- 10 min
- Vessel
- Cappuccino cup, 150–180 ml
Ingredients
Ratio 1:2
Per shot
18 g in 36 g out
Keep the same target time and adjust the grind if needed.
- 18 g freshly ground coffee
- 36 g espresso, target yield
- 120–150 ml cold whole milk
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
Tap each step as you brew.
Steps
- Preheat a 150–180 ml cappuccino cup.
- Pull a 36–40 g double espresso into the cup.
- Pour 120–150 ml of cold milk into a pitcher.
- Introduce air for the first few seconds, then keep the steam tip just below the surface to build a whirlpool.
- Stop at approximately 60–65°C and swirl until the milk looks glossy and uniform.
- Pour steadily, keeping the espresso, warm milk and microfoam balanced throughout the cup.
Classic Cappuccino Ratio and Size
The traditional shorthand is equal thirds of espresso, steamed milk and foam. In practice, use a 36–40 g double espresso with enough textured milk to finish at 150–180 ml. The exact layers should merge into one velvety drink rather than sit as three rigid bands.
The Right Milk Texture
Cappuccino microfoam should be glossy, fine and noticeably more aerated than flat-white milk, without large visible bubbles. It should pour rather than fall from the pitcher in stiff spoonfuls. Whole milk gives the most forgiving texture; barista oat milk is a reliable dairy-free alternative.
Cappuccino vs Latte
A Caffè Latte is larger, milkier and topped with a thinner layer of microfoam. A cappuccino uses less milk in a smaller cup, so the espresso tastes stronger and the foam texture is more prominent.
Cappuccino vs Flat White
A Flat White has a thinner, silkier microfoam layer and usually a higher coffee-to-milk ratio. Cappuccino milk contains more incorporated air and gives the drink a lighter, fuller texture.
The detailed Cappuccino vs Flat White guide compares their espresso base, aeration, cup size and caffeine.
Common Milk-Steaming Mistakes
- Large bubbles: the steam tip stayed too high above the milk. Lower it slightly and add air more gently.
- Thin, flat milk: not enough air was introduced at the start. Stretch the milk for a few seconds before creating the whirlpool.
- Dry, stiff foam: too much air was added or the milk sat before pouring. Add less air and swirl immediately.
- Scalded flavour: the milk became too hot. Stop steaming at 60–65°C.
- Foam separates in the cup: the pitcher was not swirled before pouring. Recombine the milk and microfoam until glossy.
