Pistachio 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 process here is methodical and satisfying, from tamping the portafilter to watching that deep amber crema bloom across the top of the shot. Steaming the milk to that sweet spot between 140 and 150°F is what separates a café-quality result from something flat and forgettable, and the technique of incorporating air near the surface first before submerging the wand makes all the difference. Pre-warming the cup is a small step that keeps everything at the right temperature from first sip to last. With just two ingredients — espresso and cold whole milk — there's nothing hidden, nothing processed, and absolutely no concern about nuts or cross-contact from shared manufacturing lines. It's the kind of drink that makes you wonder why you ever paid five dollars for one.
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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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