How to Make a Cappuccino
The classic balance: a shot of espresso, an equal part of steamed milk, and a thick, velvety cap of microfoam.
- Serves
- 1 (6 oz)
- Time
- 4 min
- Skill
- Pro
- Gear
- Espresso machine + steam wand
Ingredients
- 1 double espresso (36 g)
- 120 ml cold whole milk
- A 6 oz cup
Method
- 1
Pull a fresh double espresso into your cup.
- 2
Purge the steam wand, then steam the milk: introduce air near the surface for 2–3 seconds, then submerge the tip to build a whirlpool.
- 3
Stop steaming at ~60°C / 140°F — the jug should be just too hot to hold.
- 4
Swirl and tap the jug to knock out big bubbles and shine the foam.
- 5
Pour into the espresso, holding foam back at first, then let a generous cap settle on top.
Best results: A cappuccino is roughly ⅓ espresso, ⅓ milk, ⅓ foam. If you can pour latte art, your foam is too thin for a true cappuccino.
Why it works
The cappuccino's identity is its foam-to-milk ratio, not its size — it carries more air than any other espresso drink, which is why it drinks lighter and tastes sweeter than a same-size latte. Cold, fresh whole milk foams best; its proteins and fat trap the tiny bubbles that give a proper cap its meringue-like body.
Frequently asked
What's the difference between a cappuccino and a latte?
Same espresso base, different milk. A cappuccino is about a third foam over equal parts milk, so it's lighter and airier; a latte is mostly steamed milk with just a thin foam layer, so it's smoother and creamier.
Can I make a cappuccino without a steam wand?
You can approximate one: heat milk, then froth it with a handheld frother or by shaking it hot in a sealed jar until doubled in volume, and spoon the foam on top.
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.