Cappuccino
An elegant balance of rich espresso and aerated milk, defined by a distinct layer of dense, velvety microfoam.
Pull the Base
Extract a standard double espresso (doppio) directly into your pre-warmed ceramic cup. Aim for a 36g yield from an 18g dose to establish a strong structural backbone.
Aeration (Stretching)
Purge the steam wand. Submerge the tip just below the surface of the cold milk. Turn the steam on full power and gently lower the pitcher until you hear short, paper-tearing sounds. Inject more air (stretch) for a cappuccino than you would for a latte—usually about 3 to 5 seconds of aeration.
Texturing (Rolling)
Raise the pitcher slightly to submerge the wand and tilt it to create a vortex. This rolls the milk, incorporating the large bubbles into a glossy, seamless microfoam. Stop heating when the pitcher is almost too hot to touch (around 60°C / 140°F).
The Pour
Swirl the espresso to integrate the crema. Swirl the milk to ensure the foam and liquid are homogenous. Pour from a slight height to pierce the crema, then lower the pitcher close to the surface to lay down the foam, finishing with a classic heart or tulip design framed by a dark ring of coffee.
The cappuccino is arguably the most recognizable milk-based coffee in the world, taking its name from the color of the robes worn by Capuchin friars. While historically defined by a rigid “rule of thirds” (one part espresso, one part steamed milk, one part stiff foam), the modern specialty cappuccino is judged by harmony and texture rather than separation.
A contemporary cappuccino should present a seamless integration of espresso and highly aerated, glossy microfoam. It is served in a smaller cup than a latte—typically between 150ml and 180ml—meaning the coffee-to-milk ratio is stronger and more intense. The foam should be dense enough to rest comfortably on the lip, providing a tactile, pillowy contrast to the rich, warm liquid beneath. Overheating the milk destroys its natural sweetness and compromises the delicate proteins that hold the foam structure together.