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Espresso with a more aerated milk texture

How to make a cappuccino.

A cappuccino carries more aeration than a flat white or latte, but the foam should still be fine and glossy rather than dry and spoon-stiff.

Starting ratio36 g espresso + about 120 g aerated milk
Serve in150–180 ml cup
Latte art and small black coffees served together on a café table
Real café drinks; the measured recipe below is the reproducible starting point.Photo: Fatma Gül on Pexels ↗
Ingredients

Measure the drink before adjusting it.

  • One 36 g double espresso
  • About 150 g cold milk before steaming
Method

One repeatable sequence.

  1. 01

    Brew a balanced espresso into the cup.

  2. 02

    Introduce more air than for a flat white while the milk is still cool.

  3. 03

    Submerge the tip slightly and texture the expanded milk in a whirlpool.

  4. 04

    Swirl the jug and pour a deeper layer of integrated microfoam.

What changes the result

More air does not mean larger bubbles

Cup size keeps the coffee present

Chocolate dusting is optional, not structural

Choose the workflow

Use a recipe to test the machine—not only the spec sheet.

See how an indexed machine handles the heat-up, espresso, milk and cleaning steps behind this drink.

View a suitable machine →Browse every recipe
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