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
Units
Scale
- 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.