How to Brew a Cappuccino at Home

Equal parts espresso, milk, and foam. Nothing hides in a cappuccino.

Quick specs box:

• Espresso: 18g in, 36g out (25–30 sec)
  Traditionally a single shot (18g). 
  We pull ours double (36g) — same ratio, more coffee behind the foam.
  

• Milk: 60g steamed
  Our Tips:
  - We fill our milk pitcher until the beginning of the spout (inside)
  - Our reference for perfectly steamed milk is: if it looks like wet paint, it's perfect.

• Foam: ~1cm cap

• Ratio: 1:1:1 — espresso, milk, foam

How we brew it

1. Pull your espresso shot — see our Espresso Guide for the full breakdown.
   
   
2. While it pulls, steam your milk to 150°F, spinning it into a tight microfoam.
   (if your espresso machine is a dual-boiler machine. If not just steam your milker after pulling the espresso shot)
   
   
3. Pour the milk in, holding back the foam with a spoon until the last pour.
   
   
4. Spoon the foam on top until you've got a full 1cm cap.
   
   

Note: Step 3 & 4 are forms of making traditional Cappuccino, feel free to challenge yourself for some latte art. ;)

Nail the milk 

• Foam too airy or bubbly? Steam at a lower angle to break down big bubbles
  

• Foam collapsing fast? Milk wasn't cold enough going in, or got overheated.
  

• Espresso getting lost under the milk? Pull a double shot instead of a single.

How's your foam looking today?
Drop a comment below or share it on Instagram and tag @90brew.