November 5, 2026 · By Darius Stan

How to make a cappuccino at home

A good cappuccino is simple: a shot of espresso, hot milk and a layer of fine, velvety foam, in a cup of about 150 to 180 ml. You can make one at home with an espresso machine, but also with a moka pot, an AeroPress or strong coffee and a simple frother. Here is how, plus how a cappuccino differs from a latte, a flat white and a latte macchiato.

What a cappuccino is

The traditional Italian cappuccino is a single espresso (about 25 to 30 ml) topped with steamed milk and foam, served in a cup of around 150 to 180 ml. Roughly a third espresso, a third milk and a third foam is the classic rule of thumb, although most cafés today make it with a little less foam. Many cafés outside Italy use a double shot.

Cappuccino, latte, flat white: the differences

Drink	Espresso	Milk	Typical size
Espresso macchiato	Single	A spoonful of foam	60–90 ml
Cortado	Single or double	About as much warm milk as coffee, little foam	100–130 ml
Cappuccino	Single or double	Milk with a thick layer of foam	150–180 ml
Flat white	Double	Milk with a very thin layer of microfoam	150–180 ml
Caffè latte	Single or double	Lots of milk, thin foam	240–350 ml
Latte macchiato	Single, poured last	Lots of milk and foam, in layers in a glass	250–350 ml

More drinks in the guide to milk-based coffee drinks and how to make a flat white.

How to make a cappuccino with an espresso machine

Warm the cup with hot water.
Pull the espresso: about 18 g of finely ground coffee for a double shot of 36 to 40 g in 25 to 30 seconds. See espresso at home.
Steam the milk. Fill a cold jug no more than a third with cold milk. Purge the steam wand, put the tip just below the surface and open the steam fully. For the first few seconds, let it draw in a little air (a soft hissing sound) until the milk has grown by about a third. Then sink the tip a little deeper and let the milk spin until the jug is too hot to hold for more than a moment, about 60 to 65 °C.
Polish the milk: tap the jug on the counter to burst big bubbles and swirl it until the surface looks glossy, like wet paint.
Pour the milk into the espresso straight away, starting high and finishing close to the cup so the foam rises to the top. Want to try a heart? See latte art basics.

How to make a cappuccino without an espresso machine

The coffee

Moka pot: the closest to espresso at home. See how to use a moka pot.
AeroPress: use a fine grind, about 18 g of coffee and 60 to 80 ml of water for a strong concentrate. See AeroPress coffee.
French press or filter: brew stronger than usual, about 1:10, and use a small amount.

The foam

Electric frother: the easiest, and many heat the milk at the same time. Browse milk frothers.
Handheld whisk: heat the milk first, then froth with the whisk just below the surface for 20 to 30 seconds.
French press: pour hot milk into a clean press, a third full, and pump the plunger quickly 20 to 30 times. It makes surprisingly fine foam.
Jar: shake cold milk in a closed jar for 30 seconds, take the lid off and microwave for 30 seconds to set the foam.

Tap and swirl the milk before pouring, whatever you used. More tips in frothing milk.

Which milk froths best?

Fresh, cold whole milk gives the creamiest, sweetest foam. Semi-skimmed milk makes more, stiffer foam with less taste. For plant milks, choose a "barista" version: oat milk is the easiest, while soy foams well but can split in very hot or acidic coffee, and almond milk often makes thin foam. Never reheat milk you have already steamed; the foam will not come back.

Which coffee for cappuccino?

Milk softens acidity and covers delicate notes, so coffees with chocolate, caramel and nut flavours shine in a cappuccino. Medium to medium-dark espresso blends are the classic choice, often with Brazil as a base. If you like a fruitier cappuccino, try a medium-roasted coffee from Ethiopia or Kenya; it can taste like berries and cream. For a cappuccino from a bean-to-cup machine, see beans for bean-to-cup machines.