Barley Free Cappuccino
Few coffee drinks hit the way a properly made cappuccino does — that balance of bold espresso, silky steamed milk, and a thick, cloud-like cap of foam is genuinely hard to beat. The good news is that this classic café staple is naturally free of grains, so there's no need to scrutinize labels or worry about hidden additives sneaking into your cup. It's just espresso and whole milk, full stop. The technique here is what elevates it: a firm, even tamp, a 25–30 second pull, and milk steamed to that sweet spot between 140–150°F where it turns glossy and almost sweet on its own. Pre-warming the cup is a small step that makes a real difference, keeping the drink at the right temperature from first sip to last. Whether you're making this as a morning ritual or an afternoon treat, pulling it yourself means you control every element — and the result is a cappuccino that rivals anything from a specialty café.
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Learn more →Ingredients
1 serving
- 18–20 g finely ground espresso coffee
- 4 oz whole milk, cold
Instructions
- 1
Run a short flush of hot water through the espresso machine's group head to bring it to temperature, then discard the water. Fill the portafilter with 18–20 g of finely ground espresso, tamp firmly and evenly, and lock it into the group head.
- 2
Pre-warm a 6 oz ceramic cappuccino cup by filling it with hot water from the machine's steam wand or hot-water spout for 30 seconds, then discard the water.
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