What is a cappuccino?
Named after Capuchin monks for the brown-and-white color of their habits, the cappuccino is one shot of espresso topped with equal volumes of steamed milk and milk foam, served in a 150–180 ml cup. In Italy, only consumed before 11 AM — a hot creamy drink after lunch is considered sacrilege.
You'll need
- Espresso machine with steam wand
- Stainless steel milk pitcher (350 ml)
- 5 oz / 150 ml cappuccino cup
- Cold whole milk
- 18 g fresh Seelaz espresso — Shop espresso roasts
Step by step
Pull a single shot
Brew 30–36 g espresso from 18 g of beans into the cappuccino cup. Use a medium-dark roast for the classic balanced profile.
Fill pitcher to spout base
Cold milk only — the colder, the more time you have to texture. Fill to where the spout meets the body (about half-full).
Stretch the milk
Position the steam wand just below the surface. Open steam fully. Listen for the gentle hiss — you're injecting air to build foam volume. Stretch until milk doubles.
Polish to silky texture
Submerge wand deeper to spin milk in a vortex. Heat to 60–65 °C (warm but not hot enough to scald — milk fats degrade above 70 °C). Tap pitcher and swirl.
Pour into the cup
Start high and slow to break crema, then come in close to the surface. As the cup fills, pour slowly to layer the foam. Aim for a domed white surface with espresso ring.
Pro tips
- Whole milk gives the best foam. Plant milks need barista versions with stabilizers.
- Foam should look like wet paint, not dish soap. Polish until no large bubbles.
- Italians dust cocoa on top — chocolate adds to the monk-habit metaphor.
Best coffee for cappuccino:
Shop espresso roastsالخلاصة بالعربي
الكابتشينو ثلاثة أجزاء متساوية: إسبريسو، حليب مبخر، ورغوة حليب. الحليب على 60-65 درجة. في إيطاليا لا يشرب بعد الظهر.
