How To Make The Perfect Cappuccino

Here’s how to make one properly.

1) Prepare the Espresso

Start with a clean, well-prepared espresso:

• flush the group head

• dose evenly and tamp straight (around 90°)

• extract a double shot

Serve cappuccinos in a 10 oz or 12 oz cup.

2) Dose Less Milk Than a Latte

Fill the milk jug to about one finger width below the spout. Cappuccino milk expands significantly, so using less milk prevents overflow and improves texture.

Expect the milk volume to increase by roughly 40% due to added air.

3) Add More Air When Steaming

Purge the steam wand before starting.

Introduce air for twice to three times longer than you would for a latte. Listen for a high-pitched tearing-paper sound. As air is added, lower the jug to keep the steam tip correctly positioned.

Once enough air is in, continue texturising and heating the milk until it is too hot to hold, then stop steaming.

Wipe and purge the steam wand.

4) Pour Low and From the Side

Unlike a latte, cappuccino milk is poured low and from the side of the cup. This allows the thick, velvety foam to fall gently into the drink.

Before pouring, give the espresso a small swirl to break up the crema and create a brown coffee rim.

Keep the milk moving throughout the pour to prevent foam separating.

5) Finish with a Domed Foam Top

Tilt the cup, bring it close to the jug, and let the foam “flop” into the cup. The finished drink should have:

• a visible brown rim of coffee

• a thick, white blanket of foam

• a domed, marshmallow-like top

Chocolate powder can be added if requested.

What Makes a Cappuccino Different

A cappuccino has:

• the same espresso as a latte

• significantly more foam (around 3 cm)

• a lighter, drier mouthfeel

• a visually distinct appearance

Key Takeaways

• use less milk

• add much more air

• pour low and from the side

• finish with a thick foam dome

Follow these steps and you’ll consistently produce a classic, professional cappuccino.