Ratio & Matter
- 18–20 g finely ground coffee (espresso grind) or 1 espresso capsule / 2 tsp instant espresso powder
- 120 ml fresh milk (whole milk works best)
- 30 ml water (for espresso preparation if needed) Optional: Sugar or sweetener Cocoa powder or cinnamon topping
Apparatus
- Espresso machine with steam wand
- Coffee grinder
- Mug (150–180 ml)
This homemade cappuccino recipe shows how to prepare one serving using basic kitchen tools. You will learn the correct coffee ratio, milk texture, and timing for consistent results every time.
The Process
Brew the Coffee Prepare 1 shot (30 ml) espresso using your preferred method. If using instant espresso, dissolve it in 30 ml hot water. Pour the coffee into a warm mug.
Heat the Milk Heat 120 ml milk until hot but not boiling (60–65°C). Stop heating when steam appears and the milk feels hot to hold.
Froth the Milk Jar method Pour hot milk into a jar. Shake for 15–20 seconds. Tap gently to remove large bubbles. You want smooth, creamy foam instead of stiff bubbles.
Assemble the Cappuccino Follow the classic 1:1:1 ratio: 30 ml espresso 60 ml steamed milk 60 ml foam Pour milk slowly into espresso, then add foam on top. Sprinkle cocoa or cinnamon if desired.