Sesame Free Cappuccino
Few drinks hit quite like a well-made cappuccino, and this one walks you through every step to nail it at home. The process starts with a properly pulled double shot — deep, amber-brown, and crowned with that signature reddish-gold crema — then pairs it with silky steamed milk that's been stretched and swirled to a smooth, glossy finish. Getting the milk right is the heart of it: a few seconds near the surface to build volume, then a gentle swirl to bring everything together into that classic velvety microfoam. The final pour is satisfying in its own right, layering liquid milk beneath a thick cap of dense foam for the traditional equal-thirds balance. For anyone navigating sesame-free eating, this is about as clean as a recipe gets — just espresso and whole milk, nothing hidden, nothing to second-guess. It's the kind of drink that makes a slow morning feel genuinely luxurious.
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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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