How to Make a Cappuccino at Home
An expert barista weighs in on the best way to make a cappuccino at home—with or without an espresso machine.
by team agnpA cappuccino is an espresso-based coffee drink that originated in Italy around the 1700s. The name, which translates loosely to “little cap” in Italian, is often attributed to the distinctive, light brown color of the hooded robes worn by Capuchin monks in 17th-century Europe. The cappuccino gained popularity across Europe following World War II, when espresso machines became widely available in cafés and restaurants. It wasn't until the 1990's that the drink caught on in the United States, thanks to the rise of specialty coffee culture worldwide.
The traditional cappuccino is about six ounces and is prepared with equal parts espresso, steamed milk, and foam. However, you can customize your cappuccino to include more milk or add sugar or flavored sweeteners. (We take ours without sweetener, but it&’s an option if that’s how you roll!)
For the record, even experts disagree about what exactly constitutes a cappuccino. Some see the layering of ingredients—espresso, hot milk, and foam—as the defining factor. In traditional cappuccinos, a small amount of steamed milk is added to the espresso, and milk foam was added on top, separately, in a dollop.
In modern craft coffee circles, however, cappuccinos are made with the same steamed milk as you find in lattes and cortados—only the amount of milk is different. The steamed milk’s velvety texture results in delicate microfoam that naturally rises to the top rather than scooping foam onto the surface of the beverage.
No matter who you side with in the great cappuccino debate, there are a few things you need to know about making caps and how they differ from other espresso beverages. To make sure we got all the details right, we consulted Chi Sum Ngai, a certified Q-grader (think: coffee sommelier) and co-founder of Coffee Project NY (one of AGNP’s top NYC coffee shops).
Cappuccino vs. latte vs. cortado: What’s the difference?
In modern coffee circles, cappuccinos are differentiated from other coffee-and-milk drinks by the amount of milk used.
A cappuccino is an espresso with four ounces of steamed milk. In traditional circles, half of that milk may be foam.</li>
A latte is an espresso with at least six ounces of steamed milk.
A cortado is an espresso with two ounces of steamed milk.
A 2-ounce double shot of espresso is the base of every drink—which means that the ratio of espresso to milk in a cappuccino is 1:2; in a latte it’s 1:3; and in a cortado it’s 1:1. Each drink is made with the same finely steamed and “textured” milk that allows the dense microfoam to rise to the top of the beverage.
How to make a cappuccino at home
You might think making a cappuccino is beyond your grasp if you’re not a barista. But with some practice and the right equipment, anyone can whip up a beautiful and delicious homemade cappuccino. “To make a cappuccino, you will first need an espresso machine and a good milk pitcher,” Sum says. (She recommends the Brewista Smart Pour Precision Frothing Pitcher.)
“If you don’t have an espresso machine, you can think about investing in a manual espresso maker and get your hands on a handheld or automatic milk frother,” she continues. The results won’t be barista-grade, but they will approximate in a pinch if you must.
Before you can begin brewing, you’ll need the basic elements of a typical cappuccino recipe, which includes 16.5 grams of ground coffee beans and three to four ounces of milk. Here’s how Sum transforms these ingredients into a cappuccino—both with and without an espresso machine.
How to make a cappuccino with an espresso machine and frothing wand
A cappuccino can only be as good as the shot of espresso you pull for it—read our complete guide to making espresso at home if you need a refresher.
1. Load the portafilter
Fill your espresso machine portafilter (the attachable, spoon-like component of the machine that holds the ground coffee) with 16.5 grams of finely ground espresso. Using a tamper (the small handheld device used to compress ground coffee) make sure you tamp (press) the coffee grounds with medium pressure, creating a flat, evenly packed coffee bed in your portafilter. Don’t forget to pour water in the espresso machine’s water reservoir. “For every gram of coffee you put in the portafilter, you’ll want about 1.5-2.5 grams [of water],” Sum says.
2. Pull a shot of espresso
Lock the portafilter into your espresso machine and place an espresso cup under the group head (the part of the espresso machine where the portafilter attaches to the device). Brew the shot for up to 30 seconds, or until the espresso is yielded (for more detailed instructions, see our article on how to make espresso). While your espresso is extracting, you can proceed to froth the milk. (If you have a professional espresso machine, you can pull a shot and steam milk at the same time. But with at-home machines, you may need to wait until the espresso has been extracted before you can proceed to steam the milk.)
3. Froth the milk
Place a pitcher below your espresso machine’s steaming wand and hold the tip of the wand just below the surface of the liquid. Once you start steaming, gently pull the pitcher down to partially expose the steam wand’s tip. “You’ll hear paper tearing sound at this point,” Sum says. “This process is called aeration.” Stay in this position until the milk begins to warm, then bury the steam wand into the milk and hold the pitcher at a slight angle, allowing the hot steam to create a small whirlpool with the milk. Steam the milk until it reaches about 140 to 160 degrees Fahrenheit or until the bottom of the pitcher is too hot to touch. (For an illustrated tutorial, read our dedicated article on frothing milk.)
4. Pour the espresso
When the espresso shot has finished extracting, pour it into the cappuccino cup.
5. Pour the milk
Once the hot milk has been steamed, hold your milk pitcher about three inches above the cappuccino cup, pouring the foamed milk in a slightly circular motion. This current will help blend the milk with the espresso.
Note: It’s important to clean the steam wand after every use to prevent bacteria growth. Run the steam wand as if you were frothing milk for a few seconds while simultaneously wiping the exterior with a cloth to ensure it’s nice and clean.
How to make a cappuccino without an espresso machine
While having access to an espresso machine is necessary to make an authentic beverage, it's still possible to make a cappuccino at home using other gadgets for approximation. The first step in the process is brewing the espresso, which you can do using a manual espresso maker, such as Sum’s go-to: the Flair Espresso Pro 2.
Next, you’ll need to steam and foam the milk to add to your espresso cup. There are a number of different tools you can use to froth milk at home, such as a handheld milk frother or a French press. (Again, see our dedicated article on how to froth milk.)
Now, pour the frothed milk into your espresso. Using the frothed milk to create latte art on the surface of the beverage is another skill set altogether, but rest assured the result will taste the same. Either way, you’ve made yourself a classic cappuccino, all from the comfort of your own home. Cheers to that.
AGNP is a lifestyle brand by @aguynamedpatrick, dedicated to the best in style, travel, entertainment, and design. Visit our store for our curated selection of favorite products for home, entertaining, and self-care.
When you buy something using links on this site, AGNP may earn a small commission.