Brazil Nut Free Cappuccino
Few coffee drinks hit the way a properly made cappuccino does — that balance of bold espresso, silky steamed milk, and thick, velvety foam is genuinely hard to beat. The good news is that this classic café staple is naturally free from tree nuts of any kind, so you can sip without a second thought about what's hiding in your cup. It all comes down to two honest ingredients: freshly ground espresso and cold whole milk, nothing more. The technique here is where the magic lives — a carefully pulled double shot with a reddish-gold crema, paired with milk steamed to that sweet spot between 140 and 150°F for a glossy, smooth texture with no big bubbles in sight. Getting the pour right, with equal thirds of espresso, steamed milk, and spooned foam, turns a simple morning ritual into something that feels genuinely special. Serve it immediately in a pre-warmed ceramic cup and it tastes every bit as good as anything you'd order at 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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