Classic Espresso Cappuccino with Steamed Milk Foam

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A balanced cappuccino combining bold espresso and perfectly steamed milk, topped with a velvety foam layer for a smooth coffee experience. This Italian-inspired recipe, ready in about 10 minutes, brings together espresso coffee beans, water, whole milk for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 120 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 5 min Serves 1 Italian cuisine 120 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart →

Ingredients

18 g (for double shot) espresso coffee beans
60 ml (for espresso extraction) water
150 ml, cold whole milk

The espresso machines we’d pull this shot on → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Instructions

Step 1: Grind 18 g of espresso coffee beans to a fine consistency suitable for espresso. Tamp the grounds evenly into your espresso machine portafilter.
Step 2: Extract a double shot of espresso by running 60 ml of hot water through the grounds at 9 bars of pressure, aiming for a 25-30 second extraction until you have a rich, dark espresso with a golden crema on top.
Step 3: Pour 150 ml cold whole milk into a stainless steel frothing pitcher. Submerge a steam wand just below the surface and steam the milk, gradually lowering the pitcher to incorporate air, until the milk reaches 140°F and forms a smooth, velvety microfoam.
Step 4: Pour the steamed milk over the espresso in a 1:1 ratio, holding back the foam with a spoon, then spoon the milk foam on top to create a thick, creamy layer. Serve immediately for the best flavor and texture.