Cappuccino

Applies to: classic cappuccino built on a double espresso in a 150–180 ml cup, roughly equal thirds espresso, steamed milk and foam.

1. Pull a double espresso (18 g in / ~36 g out / 25–30 s) directly into the warm cup.
2. Hazelnut-gold crema, even stream — this is the flavour backbone of the drink.
3. Steam the milk to a dense, glossy microfoam, stretching more air than a latte for a thicker cap.
4. Final milk temperature 60–65°C; never let it climb past 70°C or it scalds.
5. Groom the milk: swirl the pitcher and tap out large bubbles until the surface is paint-like.
6. No visible large bubbles — texture should shine, not fizz.
7. Pour the steamed milk into the espresso, holding foam back at first, then let it flood to finish.
8. Aim for roughly equal thirds: espresso, liquid milk, and a 1–1.5 cm foam cap.
9. Serve immediately with a spoon; foam should sit as a distinct, dense dome above the rim line.
10. Dense enough that a light dusting of cocoa sits on top without sinking.