Wheat Free Cappuccino
A proper cappuccino is one of those small daily rituals that feels genuinely luxurious, and this one is made entirely from espresso and whole milk — nothing more, nothing less. Both ingredients are naturally free of wheat, so there's no label-checking or substitution stress involved; just two simple components and a little technique. The magic here is in the milk: steaming it to that glossy, velvety texture and building it into equal thirds of espresso, liquid milk, and dense foam is what separates a café-quality cup from anything you'd get out of a pod machine. Getting the extraction right — that deep amber shot with a reddish-gold crema pulling in 25 to 30 seconds — sets the flavor foundation that the foam then softens and sweetens. Pre-warming the cup is a small step that makes a real difference, keeping the drink at the right temperature all the way to the last sip. Once you've nailed the pour and the foam, this becomes the kind of morning ritual you genuinely look forward to.
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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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