A cappuccino is equal parts espresso, steamed milk, and milk foam. Simple in theory, precise in practice.
Extract a standard double espresso (18g dose, 36g yield, 25-30 seconds). Pre-warm your cappuccino cup — cold cups shock the espresso and kill the crema. A 150-180ml cup is ideal.
Fill your steam jug to just below the spout. Purge the steam wand first. Submerge the tip just below the milk surface, angle the jug to create a whirlpool, and steam until the outside of the jug is too hot to touch — around 65°C.
For cappuccino you need more foam than a flat white. Keep the wand tip near the surface longer — this incorporates air and doubles the milk volume. Listen for a gentle hissing sound, not a screech. Stretching = adding air.
After steaming, tap the jug firmly on the bench to pop large bubbles, then swirl the milk in circular motion. This integrates the foam and liquid into glossy microfoam. The milk should look like wet paint — glossy, not frothy.
Tilt the cup slightly and pour the milk from a low height into the centre of the espresso. The steamed milk will pour first, followed by the foam. Keep a steady flow — don't stop and start. Pour into the centre, not the sides.
In the final moment, raise the jug slightly and let the foam flow on top to create the classic white cap. A traditional cappuccino has a pronounced dome of foam sitting above the cup rim. Serve immediately.
This range gives the best balance of sweetness and texture. Below 55°C the milk tastes thin and raw. Above 70°C the proteins break down and the milk tastes scalded and flat.
Good cappuccino milk looks like liquid silk. There are no visible bubbles — the foam is fully integrated into the liquid, creating a dense, glossy texture throughout.
Position the steam wand tip just below the milk surface, angled slightly off-centre. This creates a gentle whirlpool that evenly distributes heat and incorporates air uniformly.
More foam, less steamed milk. The cup feels light and airy. Popular in the US and with those who prefer a less milky drink. The foam layer is very pronounced.
More steamed milk, less foam — closer to a small latte. Creamier and heavier. Sometimes called a "latte cappuccino." Less common in specialty cafes.
Espresso poured over ice, then cold frothed milk added. The foam is made with cold milk using a handheld frother. Different texture — lighter and airier than steamed foam.
A flat white is the same size but uses microfoam only — no thick foam cap. The result is a stronger, more intense coffee flavour with a silkier, thinner milk texture.
