How to Make Cappuccino

Make the espresso: Use an espresso machine to make two shots of espresso and pour it into a mug (or try my Aeropress Espresso ).

Steaming method (espresso machine): Place the milk in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size and is very foamy. Lower the steaming wand slightly until the milk reaches 150°F (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).

OR, heat the milk to scalding and foam it (without an espresso machine): Heat the milk to 150°F, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother , French press, or whisk to froth the milk until it’s very foamy. For a cappuccino, you’ll want a good amount of froth: you’re going for ⅓ espresso, ⅓ steamed milk, and ⅓ foam. I highly recommend reading How to Froth Milk if this is your first time frothing. For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks.

Serve: Swirl the milk container a few times. Pour milk and foam into center of the espresso.