Espresso, hot milk, and milk froth – no doubt these are a few of your favorite things if cappuccinos are your coffee beverage of choice. And if you have these three ingredients at home along with an espresso machine, you can enjoy a homemade cappuccino every morning.

 

It’s time you become your own barista by learning how to make a cappuccino with an espresso machine at home. Allow us to walk you through how to make cappuccinos at home with top tips on milk frothing to achieve the perfect foam layer. Let’s start brewing!

 

A good chef never starts cooking without first making sure that they have all the required ingredients and tools. Likewise, before you begin to make a cappuccino at home, be sure that you have everything you will need at the ready. The good news is that there aren’t many ingredients needed for making a homemade cappuccino:

 

• Espresso

• Cold milk 

• Metal pitcher to steam the milk

• Espresso machine

When selecting the milk for your cappuccino, keep in mind that different types of milk froth differently. For more information on which milk to use and which type froths best, read our article on the best milk frothing secrets.

 

You now have all the ingredients and equipment on hand. So, how do you make a cappuccino? It’s actually much easier than you might think. In general, the perfect cappuccino contains one or two shots of espresso, two ounces of steamed milk, and two ounces of foamed milk.

 

If you aren’t sure about the ratio or don’t trust your measuring skills, purchase your own cappuccino cup so that you never have to worry! Follow these easy steps on how to make a cappuccino with an espresso machine:

1. Pull the espresso shot

 

The first step in making a homemade cappuccino is to pull an espresso shot from the machine. Simply place the beans in the ceramic grinder to turn your espresso beans into ultra-fine powder, press the espresso button and watch as the rich espresso shot fills your mug. 

 

Regardless of which machine you use, this step is relatively standard. Follow the machine’s instructions to fill the filter with espresso grounds and insert it into the brew head. 

 

2. Froth the milk

 

Next, it’s time to froth the milk. Pour your milk of choice into a chilled metal pitcher – we recommend filling the pitcher about 1/3 of the way with cold whole milk. Before you insert the steam wand into the pitcher, purge out any water that remains. You can then place the wand in the pitcher and turn it on. 

 

Tilt the pitcher at a slight angle to encourage the milk to heat and swirl. Bring the wand closer to the milk’s surface for only a few seconds to get more foam. Once you’ve finished steaming the milk, purge the steam wand again and wipe it with a clean wet cloth. 

 

Top tip: For the best foam results, you’ll want to give your jug of milk a gentle swirl and tap it against the counter to remove bubbles.

 

3. Add the milk to the espresso

 

It’s time to finish making your homemade cappuccino. Tilt the pitcher of milk to the side and slowly pour the steamed milk into the center of the espresso. You can pour a little faster towards the end and make a circular motion to get plenty of foam at the top. 

 

Voila! You now have a rich, frothy cappuccino. Add chocolate shavings, cinnamon, or anything else you want to give your cappuccino an added flavor.  

 

Top tip: If you want a “wetter” cappuccino, add only steamed milk to the cup. And if you prefer a bone-dry cappuccino, you can add only foamed milk.