A balanced cappuccino built on equal parts: espresso, steamed milk and foam.
What you'll need
- 1 shot of espresso (18 g coffee in, 36 g espresso out). See our classic espresso guide.
- 4 fl oz (120 ml) cold milk; whole milk recommended
- An espresso machine with a steam wand, or a milk frother
- A thermometer (optional but helpful)
Classic ratio
1 : 1 : 1: espresso, steamed milk, milk foam.
How to prepare
- Brew one espresso shot into a preheated cup.
- Steam the milk to 140–150°F (60–65°C): hot, but not boiling.
- Texture the milk until it's silky, with a light, dry layer of foam on top.
- Pour the steamed milk over the espresso.
- Finish with a layer of foam about ½ inch (1–1.5 cm) thick.
Milk texture goal
- Foam: light, airy, defined
- Milk: warm, smooth, not bubbly
- Mouthfeel: balanced, not heavy
Flavor profile
Balanced, creamy and structured: espresso-forward with a clean, soft finish.
Barista tips
- Too foamy? Tap the pitcher and swirl the milk gently before pouring.
- Too flat? Introduce more air at the start of steaming.
- Bitter cup? The espresso is likely over-extracted; grind slightly coarser.
- Thin cup? The milk may be too hot or over-steamed.
Recommended coffee
Bitterroot: a Dark French roast with bittersweet chocolate, toasty notes and a full body that holds its own through milk.
