A balanced cappuccino built on equal parts — espresso, steamed milk, and foam.
What you’ll need
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1 shot Espresso (18g in → 36g out)
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120ml cold milk (whole milk recommended)
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Espresso machine or manual milk frother
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Thermometer (optional but helpful)
Classic ratio
1 : 1 : 1
Espresso · Steamed milk · Milk foam
How to prepare
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Brew one classic espresso shot into a preheated cup.
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Heat milk to 60–65°C (hot, not boiling).
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Texture the milk until you get:
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silky milk
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light, dry foam on top
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Pour steamed milk over the espresso.
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Finish with a layer of foam — about 1–1.5 cm.
Milk texture goal
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Foam: light, airy, defined
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Milk: warm, smooth, not bubbly
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Mouthfeel: balanced, not heavy
Flavor profile
Balanced · Creamy · Structured
Espresso-forward with a clean, soft finish.
Barista tips
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Too foamy? → tap and swirl milk gently
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Too flat? → introduce more air at the start
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Bitter cup? → espresso is over-extracted
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Thin cup? → milk is too hot or over-steamed
👉 Recommended coffee:
Bitterroot Coffee Blend — strong enough to cut through milk while staying balanced.
