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Classic Cappuccino

Classic Cappuccino Recipe

A true coffeehouse classic, this cappuccino combines a rich double-shot of espresso with equal parts steamed milk and velvety foam. Quick to prepare at home with just an espresso machine and a milk frother, it delivers the perfect balance of bold flavor and creamy texture; ideal for mornings, afternoon pick-me-ups, or showcasing your latte-art skills.
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Prep Time 4 minutes
Cook Time 3 minutes
Total Time 7 minutes
Servings: 1
Course: Drinks
Cuisine: Italian
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 2 oz double-shot espresso 60 ml
  • 4-5 oz cold whole milk (or milk of choice) 120-150 ml
  • Optional: sugar or flavored syrup vanilla, caramel, hazelnut
  • Optional: cinnamon or cocoa powder for dusting

Equipment

  • Espresso machine (or a machine that can pull espresso shots)
  • Burr coffee grinder (if using whole beans)
  • Steam wand or milk steamer / frother
  • Metal pitcher for milk
  • Thermometer (optional, but helpful)
  • Cappuccino cup (5-6 oz capacity)

Method
 

  1. Preheat your cup and frothing equipment. Swirl hot water in your cup to warm it and wipe dry.
  2. Grind & pull espresso: use fresh beans, grind just before brewing. Extract a double shot into the warmed cup.
  3. Steam / froth the milk
  4. Pour cold milk into your pitcher.
  5. Insert the steam wand just below the surface to incorporate air (for foam), then lower it slightly to swirl and heat the milk.
  6. Aim for a final milk temperature of ~150-160°F (65-70°C).
  7. Texture: you want equal parts steamed milk and foam, with the foam being silky microfoam (fine, creamy bubbles).
  8. Assemble the cappuccino
  9. Pour the steamed milk over the espresso, holding back foam initially.
  10. Then spoon or let the foam layer sit on top, making a soft cap of foam.
  11. Optionally dust with a pinch of cocoa powder or cinnamon.
  12. Serve immediately, while the foam is fresh and the drink is hot.

Notes

Ratio & Serving

 
  • Traditional cappuccino = 1:1:1 ratio: espresso: steamed milk: foam. 
  • If you like a “wet” cappuccino, use a little more steamed milk; for a “dry” version, more foam.
  • Whole milk gives the creamiest, richest foam. Non-dairy milks can work, but foam quality will depend heavily on the brand and how you steam it.
 

Variations & Flavor Ideas

 
  • Vanilla bean cappuccino — add a drop of vanilla extract or vanilla bean paste
  • Spiced cappuccino — sprinkle cardamom, cinnamon, or nutmeg into milk as you froth
  • Mocha cappuccino — swirl in chocolate (syrup or melted chocolate) before adding milk