Cappuccino Recipe
Double Espresso and Foamy Steamed Milk
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Ingredients
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Espresso
Milk & Foam
Garnish (optional)
Method
Espresso
Preheat and prepare portafilter
Warm the cup by rinsing briefly with hot water or placing it under the group head for a few seconds. Weigh 18 g of Illy® espresso coffee and distribute evenly in the portafilter basket.
Tamp and prepare machine
Level the coffee bed and tamp with firm, even pressure until smooth and flat. Wipe any loose grounds from the rim. Lock the portafilter into the group head.
Pull a double shot
Purge the group head briefly, then start extraction. Aim for about 25–30 seconds of extraction time, yielding roughly 55–65 ml of espresso (double shot). Stop when the volume/time target is reached. Set the cup with the extracted espresso aside on a warmed surface.
Milk & Foam
Prepare milk and steam wand
Pour 150 ml cold whole milk into a stainless-steel steaming pitcher (use slightly less for non-dairy milks). Purge the steam wand for 1–2 seconds to remove condensation, then wipe it clean.
Texture the milk
Submerge the steam tip just below the surface of the milk, with the pitcher held at a slight angle to create a whirlpool. Turn on the steam and allow a short stretching phase (a gentle hissing sound) for ~3–5 seconds to introduce microfoam, then lower the pitcher slightly so the tip is deeper and continue steaming to heat the milk to 60–65°C (140–149°F). Total steaming time ~20–35 seconds depending on equipment.
Finish milk
Turn off the steam before removing the wand, wipe the wand with a clean cloth and purge briefly. Tap the pitcher on the counter and swirl the milk to break large bubbles and integrate foam into a silky microfoam with a glossy texture.
Assembly & Serving
Combine espresso and milk
Pour the double espresso into the warmed cup. Begin pouring the steamed milk from about 3–4 cm above the cup to sink the liquid milk into the espresso, then move the pitcher closer and pour more quickly to allow foam to rise and create an even layer. Aim for roughly one-third espresso, one-third steamed milk, one-third milk foam.
Finish and garnish
Use a spoon to hold back extra foam if needed, then spoon a final dollop of foam on top. Lightly dust with a pinch of cocoa powder or cinnamon if desired. Serve immediately while hot.
