Classic Coffee Drinks
Classic Cappuccino
Quick answer
The recipe calls for a generous foam layer, but the foam should still feel fine and integrated rather than made of large, dry bubbles. Introduce air near the surface, then keep the milk moving to blend the bubbles. If your machine’s wand behaves differently, follow its instructions and adjust your technique to the equipment.
Key takeaways
- The recipe calls for a generous foam layer, but the foam should still feel fine and integrated rather than made of large, dry bubbles.
- Use a cup that leaves room for both espresso and milk.
- If the milk looks bubbly or the foam sits apart from the liquid, swirl the pitcher gently before pouring and introduce less air on the next attempt.
Ingredients
- 30 ml espresso
- 100 ml cold whole milk.
Method
- Brew the espresso.
- Steam or froth the milk to about 60–65°C with a generous but fine foam layer.
- Pour into the espresso in a 180–200 ml cup.
Pour and serve
Use a cup that leaves room for both espresso and milk. Pour the liquid milk into the shot first, then let the foam follow so the drink has a soft cap. The exact cup size varies between cafés; the listed recipe is a home starting point, not a universal definition.
When the foam separates
If the milk looks bubbly or the foam sits apart from the liquid, swirl the pitcher gently before pouring and introduce less air on the next attempt. Clean the wand after use to prevent dried milk from affecting later drinks.
For a thinner foam layer, make a caffè latte; for a more concentrated milk drink, try a cortado. Plant-based milk behaves differently, so check our plant-milk guide.
Keep the foam fine, not stiff
Large bubbles can form if the steam wand pulls in too much air or stays near the surface for too long. Start aerating briefly, then lower the wand so the milk rolls in the pitcher. Swirl the milk before pouring to bring the liquid and foam back together.
Serving suggestion
Serve in a pre-warmed cup if you like, but do not use a vessel that is not designed for hot drinks. A light dusting of cocoa or cinnamon is optional; add it after pouring so you can taste the espresso and milk without extra flavor first.
Serve the cappuccino soon after pouring, while the foam is still distinct. A small dusting of cocoa is optional, but taste the espresso and milk before adding it so you know the recipe’s baseline flavor. Clean the pitcher and steam wand after the drink is made.