There are few coffee drinks as celebrated as the cappuccino - a velvety blend of bold espresso, creamy steamed milk, and airy foam. While its roots trace back to the 1700s in Viennese coffeehouses, the cappuccino as we know it did not take shape until the 20th century in Italy.
After the invention of the modern espresso machine in the early 1900s, Italian baristas started crafting what would become the iconic cappuccino - well known for its distinct layering and well-balanced taste. The cappuccino would become a symbol of European cafe culture.
Fast-forward to today, and the cappuccino has evolved into a global favorite, enjoyed in countless variations—from flavored spins to plant-based versions. At its heart, the classic cappuccino remains a celebration of pure coffee artistry.
Ready to bring this café classic into your home?
Here are the basics for this classic recipe.
Ingredients
- Single Shot Version: 1 shot (1 oz) of espresso
- Double Shot Version: 2 shots (2 oz) of espresso
- 4 oz of milk (whole milk for the creamiest foam or your favorite alternative)
- Optional: A sprinkle of cinnamon, cocoa powder, or nutmeg for garnish
Instructions
Brew the Espresso:
Brew your espresso according to your choice: either one shot (1 oz) for the single version or two shots (2 oz) for the double version. An espresso machine works best, but we have also had some excellent cappuccinos with espresso brewed from a moka pot.
Prepare the Milk:
Pour your 4oz of cold milk into a stainless-steel pitcher. Submerge the wand tip just below the surface near the edge of the pitcher to create a vortex. Turn the wand on and lower the pitcher slightly to aerate the milk for 2–3 seconds (listen for a gentle hissing sound). Next, raise the pitcher to fully submerge the wand and maintain the vortex to create a velvety microfoam. Heat until the milk reaches 150°F or the pitcher feels too hot to hold. Finish by tapping the pitcher to remove bubbles and swirling for a glossy texture.
Assemble Your Cappuccino:
Take the frothed milk and slowly pour it into the espresso. Use a spoon to hold back the cream. Finish by dolloping the velvety foam on top, aiming for a balanced layer of espresso, steamed milk, and foam.
Add Your Personal Touch:
Garnish your cappuccino with a sprinkle of cinnamon, cocoa powder, or nutmeg.
We hope you enjoy!!
Steve & Jayme
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