Seed Oil Free Cappuccino
Few drinks hit the way a properly made cappuccino does — that balance of bold espresso, silky steamed milk, and a thick cap of foam is genuinely hard to beat. What makes this version so clean is how short the ingredient list is: just freshly ground coffee and cold whole milk, nothing else. No seed oils, no emulsifiers, no mystery additives that sneak into the flavored syrups or powdered creamers that coffee shops sometimes reach for. The technique here does all the heavy lifting — a firm, even tamp, a well-timed extraction, and careful steaming that brings the milk to that sweet spot between 140 and 150°F for a glossy, velvety texture. Pre-warming the cup is a small step that makes a real difference, keeping the espresso from cooling too fast before the milk even hits it. The result is a café-quality drink you made yourself, with complete control over every ingredient that went into it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!