Classic Cappuccino
A great cappuccino is one of the simplest and most satisfying coffee drinks you can make at home – rich espresso, velvety steamed milk, and a thick layer of foam – and it all comes down to one thing: the ratio. Equal parts espresso, steamed milk, and foam. That’s the secret. Once you understand that, you’ll never order one at a coffee shop again (well, maybe in Italy!). I’ll walk you through every step so you can nail it at home, whether you’re using a full espresso machine or a Nespresso with a milk frother.
Meet my morning ritual!
There’s something special about making your own cappuccino at home: it feels like a little luxury in your morning routine (especially when you add some luxe cups!) AND it always tastes better.
A cappuccino is a simple and basic espresso-based drink, yet I see it made incorrectly quite frequently. (Why?!) Like the classic espresso drinks, it all comes down to the ratio. A cappuccino is 1 part espresso to 1 part steamed milk to 1 part foam (equal parts). So the size will vary based on whether you’re making your cappuccino with a single or double shot. It’s…
☕ Café-quality at home: Rich espresso and velvety froth – no barista required.
💡 All about the ratio: Once you learn the 1:1:1 formula, you’ll always get it right.
🥛 Totally customizable: Adjust sweetness, milk type, or add a flavored syrup to make it yours.
💰 Budget-friendly: Skip the $6 coffee shop run and make it in minutes.
❄️ Hot or iced: Love a cold version? The brown sugar iced shaken espresso hits the same notes.
If you love espresso drinks, you’ll want to explore the whole lineup: a hot latte for something creamier, an Americano when you want it black and bold, or a dirty chai when you’re in the mood for something spiced.
Tried this at home with my Nespresso and am considering upgrading!
–Jen
Ingredients
To make a cappuccino, you’ll need freshly brewed espresso (or strong coffee), milk (whole milk gives the best froth, but any milk works), and optional sweeteners or flavorings like vanilla or cinnamon.
- Espresso – Making your own fresh espresso is the way to go. Use your favorite espresso beans. I prefer a high-quality medium roast, but use your favorite. You can do one or two shots of espresso – I always do a double! 🙂
Emily’s Tip
Use good coffee beans! With simple espresso drinks at home that rely on simple ingredients, it’s really important that you are using good quality beans. I prefer to find a local roaster, but you can also order beans online and many times they will be freshly roasted! Fika and Spyhouse are two of my favorite roasters here in Minnesota, and they both ship. (Go with the Espresso 61 from Fika, plus the Guatemala medium roast for pour overs and the Orion from Spyhouse!)
How You’ll Make a Cappuccino at Home
This is an overview; the detailed instructions can be found below in the recipe card.
- First you’ll prep your espresso. Once you steam the milk, you’ll want to pull your espresso shot as quickly as possible, so you want your espresso ready. Preheat your portafilter and cup, grind your beans, dose your coffee, rake, and tamp.
- Next, you’ll steam your milk. You want a combination of steamed milk with foam. Hold the tip of the steaming wand at the surface of the milk to create larger bubbles and foam. Then submerge the tip below the surface and tilt the pitcher to create a whirlpool and steam until the milk is hot.
- Brew espresso and finish your cappuccino. Add sugar or sweetener to your cappuccino mug and brew espresso right over the top, stir to dissolve if using. Pour in the steamed milk, finishing with a dollop of foam; you may have to spoon it over the top. Dust with cocoa powder if using. It’s served that way in Italy, but I prefer it without!
Cappuccino Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cappuccino 1x
- Category: Breakfast
- Cuisine: Italian
Description
Learn how to make a perfect cappuccino at home with just 3 ingredients. The secret is the ratio – and once you know it, you’ll nail it every time.
Ingredients
- 2 shots espresso
- 1/3 cup milk
- sugar or sweetener (optional)
- cocoa powder (optional)
Instructions
- Prep your espresso: grind your beans, dose your portafilter, rake, and tamp. Have everything ready to brew so you can pull your shot immediately after steaming the milk.
- Steam your milk. Hold the tip of the steam wand at the surface of the milk to build foam first, then submerge the tip and tilt the pitcher to create a whirlpool. Steam until hot. Foam should be thick and stiff enough to spoon – roughly equal in volume to your steamed milk.
- Brew espresso. If using a sweetener, add it to your mug first so the espresso dissolves it as it pulls.
- Pour steamed milk into the mug, then spoon the foam over the top. Dust with cocoa powder if desired.
Notes
- Tip: One step that I find important is measuring your milk! Because this simple drink is all about the ratio, you want it to be precise!
- Special tools: Espresso machine, moka pot, hand held milk frother, milk steamer. (affiliate)
- Ingredients: Use high-quality espresso beans for best results. Whole milk creates the creamiest foam, but plant-based options like oat or almond milk also work.
- Sweetener (optional): I love a touch of turbinado sugar in my cappuccino, so I add a little scoop to the mug before I brew the espresso. You can use sugar, honey, maple syrup, vanilla syrup, vanilla bean paste, or your favorite sugar alternative. Add sugar or sweetener to taste.
- Cocoa powder: Many coffee shops in Europe and the US will serve your cappuccino with a dusting of cocoa powder on top of the foam. I don’t like it, so I don’t add it to mine, but add it if you do. Sprinkle a tiny amount through a sieve if using.
FAQs
Unless you’re using a decaf bean, yes. (Which is one of my favorite post-dinner beverages!) The amount of caffeine will vary based on how many shots of espresso you use as well as the amount of caffeine in your coffee beans, which can vary.
One shot of espresso has about 60 mg of caffeine, and a double shot will have about 120 mg of caffeine. One common misconception is that espresso has more caffeine, and while it does have more caffeine per ounce, it typically has about the same or less than a cup of coffee, which has about 90 mg per 8 oz. (Which is actually a small amount of coffee for most mugs and servings!)
I love the simplicity of a touch of turbinado sugar, but you can use regular granulated sugar, honey, maple syrup, or a bit of flavored syrup. Sweeten to taste, it’s all up to your own personal preference. Add granulated sweeteners right to your cup before pulling your espresso shot so it can dissolve.
Similar to a latte, the cappuccino is also made with steamed milk and foam in addition to the espresso, but the ratios are different. In a latte, it’s 1 part espresso to 2 parts milk and a touch of foam (about 1 centimeter) on the top.
The flat white is also similar, but with equal parts espresso and steamed milk into a microform, which makes it super silky and creamy.
You could, but if you love the ratio in a cappuccino, I think you’ll love the iced shaken espresso, it’s very similar to the cappuccino, and my favorite summer drink.
Tools You’ll Need
While there are many ways to make a cappuccino at home, I’ll share the tools I use and swear by.
- Espresso Machine: I use the Breville Barista Express Espresso Machine and LOVE it! I make cappuccinos daily with this machine and am a huge fan. I’ve upgraded a few tools (do this at your own risk) to brew with a bottomless portafilter and added a steam lever for a sturdier switch (and it looks cool). However, you can also make a cappuccino with a Nespresso and an electric milk steamer, which I used for years before getting the real deal. These tools don’t have quite the same level of preciseness, but can still make a great coffee drink.
- Proper Cups: So you have options with your cappuccino cups. The most important consideration is size. I like using a 7-8 ounce mug or tea cup with a saucer. After falling in love with cappuccinos in Italy, that were always served with a saucer, it became a non-negotiable for me, but you do you. 🙂 I splurged on these Italian china tea cups that I fell in love with in Italy and bring me so much joy (and are what you see pictured here), but I also love these Crate & Barrel white mugs and saucers.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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Tried this at home with my Nespresso and am considering upgrading!
Don’t ask me, I would say DO ITTTTTTT! 😉
I’ve always been nervous to make them at home, but it’s easier than I thought!