Mushroom Free Cappuccino
Few drinks hit the way a properly made cappuccino does — that balance of bold espresso, silky steamed milk, and thick, cloud-like foam is genuinely hard to beat. The process here is methodical and rewarding: a well-tamped double shot pulled to a deep amber crema, paired with cold whole milk steamed to a glossy, velvety finish. Pre-warming the cup is a small step that makes a real difference, keeping everything at the right temperature from first sip to last. The equal-thirds ratio of espresso, steamed milk, and spooned foam is the classic standard for a reason — it's a perfect balance that no coffee shop shortcut can replicate at home. Best of all, this is naturally free of any fungi-derived ingredients; it's just coffee and milk, full stop. If you've been nervous about what goes into café drinks or packaged coffee blends, making it yourself with two clean ingredients puts you completely in control. Serve it immediately and enjoy it while the crema is still intact.
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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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