How to Make a Cappuccino at Home

A good cappuccino is all about the foam: a deep, light layer that sits on top of the espresso and steamed milk. It's a little foamier and lighter than a latte, and a classic for good reason.

What you need

• An espresso machine with a steam wand
• Espresso coffee, such as our Momentum Espresso
• A 350ml milk jug
• A 6 to 8oz cup

The recipe

• Double espresso (about 36g)
• Steamed milk with about 1 to 2cm of foam
• Optional: a dusting of chocolate or cinnamon

Step by step

1. Fill your jug with cold milk to just below the spout.
2. Pull a double espresso into a warmed cup. See our espresso guide.
3. Steam the milk with the wand tip right at the surface for longer than you would for a flat white, so the milk grows by about a third. You'll hear a gentle tearing sound.
4. Lower the wand to spin the milk until it reaches 60 to 65°C.
5. Tap out any big bubbles, swirl, then pour so the foam forms a dome on top of the cup.

Tips

• Whole milk makes the creamiest foam. Barista oat drinks foam well too.
• If your foam is stiff and dry, you've added air too late. Add it in the first few seconds of steaming.
• Stir a dusting of our 52% hot chocolate over the top for a café finish.

A 12oz cappuccino with semi-skimmed milk is around 100 kcal. See how other milks compare in our coffee calorie calculator.

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