How to make a cappuccino
An Australian cappuccino is a double shot with steamed milk, a deep layer of foam (about 1.5cm) and a dusting of chocolate on top. It is lighter and airier than a latte.
The quick recipe
For a small cup (230ml):
- Espresso: a double shot, 18g in and 36g out
- Shot time: 25 to 30 seconds
- Milk: about 125ml of cold milk, steamed to 60 to 65°C
- Foam: about 1.5cm, with chocolate on top
The cappuccino calculator works out the milk for your cup size.
Step by step
- Warm the cup. Rinse it with hot water.
- Pull a double shot. See how to pull an espresso shot.
- Steam the milk with more foam. Stretch it for longer than for a latte, so it grows more, then spin it so the foam stays fine and smooth, not stiff. Our milk steaming guide shows you how.
- Pour. Pour into the centre so the foam builds up into a dome.
- Dust with chocolate. A light sprinkle of drinking chocolate over the top.
How strong should it be?
For a small cup (230ml):
| Strength | Recipe |
|---|---|
| Mild | Single shot, 138ml full cream |
| Balanced | Double shot, 126ml full cream |
| Strong | Triple shot, 114ml full cream |
Fixing a cappuccino
- Foam is stiff and dry: spin the milk longer and swirl the jug before you pour.
- Not enough foam: stretch the milk for a few more seconds at the start.
- Chocolate sinks: your foam is too thin. Stretch a little more.