Ingredients:

  • 2 ounces (60 ml) freshly brewed espresso (using finely ground coffee beans)
  • 6 ounces (180 ml) whole milk (3.25% fat content)
  • Unsweetened cocoa powder, for dusting (optional)
  • Granulated sugar, to taste (optional)

Instructions:

  1. Grind your coffee beans to a fine consistency. Brew a double shot (2 ounces) of espresso using your preferred method.
  2. Heat the milk to approximately 140-150°F (60-65°C). Froth the milk until it doubles in volume and has a smooth, velvety texture with fine microfoam (resembling wet paint).
  3. Gently swirl the espresso in your cappuccino cup. Slowly pour the hot, frothed milk into the espresso, holding back the foam initially. Aim for a ratio of roughly 1/3 espresso, 1/3 steamed milk, and 1/3 milk foam.
  4. Spoon the remaining milk foam over the top of the cappuccino.
  5. Lightly dust the top of the foam with unsweetened cocoa powder (optional).
  6. Serve your freshly brewed cappuccino immediately and enjoy!