Coffee recipes · Practical home barista guide
A good cappuccino feels light and creamy without turning into a mug of hot milk. The trick is a balanced espresso and milk with more volume from foam than you would use for a latte.
What matters: A traditional one-third espresso, one-third milk, one-third foam description is useful shorthand, not a measurement you must force.
Serves1 drink
Active time5 minutes
Coffee baseSingle or double espresso
What you need
- 1 espresso or double espresso, according to cup size
- About 100–150 ml cold milk for a 5–7 oz cup
- A milk pitcher and steam wand or frother
- Optional: a dusting of cocoa (not required)
Make it at home
- Brew the espresso into a warm cup. If the shot is sharply sour or overly bitter, fix that first.
- Steam or froth milk to a creamy texture with more aeration than a latte, but stop before it turns into big, dry bubbles.
- Swirl the pitcher to combine steamed milk and foam. Pour into the espresso, allowing a generous soft cap to form.
- Taste as served. Cocoa can be a nice optional finish; it is not what defines a cappuccino.
Why does my cappuccino taste weak?
A very large cup can overwhelm the espresso with milk. Try a smaller cup, use a double shot if appropriate for your basket, or reduce the total milk before chasing a finer grind.
