Brew guide
With milk
Cappuccino
Espresso under a deep, soft cap of foamed milk.
- Cup
- 150-180 ml
- Milk
- 100-125 ml
- Milk temp
- 55-65 °C
- Yield
- 25-40 g
A starting point - adjust to your beans.
The thirds rule - a third espresso, a third milk, a third foam - is a much later invention and does not match the certified Italian recipe, which is closer to one part espresso to five parts milk.
Made differently elsewhere
Italian certified
The certified version fixes the amounts exactly: cold milk steamed up to about 125 ml, poured onto a single espresso in a cup of this size.
- Cup
- 150-160 ml
- Milk
- 100 ml
- Milk temp
- 55 °C
- Yield
- 22.5-27.5 g
How to go about it
Pull the shot into a warmed cup.
Steam the milk further than for a flat white - you want real volume, not just texture.
Pour from higher up at first so the foam stays behind, then drop in close at the end.
Where these numbers come from
Istituto Espresso Italiano, World Barista Championship, and Perfect Daily Grind.
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