Authentic Espresso or Cappuccino


Authentic Espresso or Cappuccino

for this recipe, you’ll need an electric or top-of-the-stove espresso maker. Later in the book, you’ll see a photo of the authentic espresso maker given to me by son, Bob, during his year-long art history study in Florence, Italy. His Italian family used one like this on a daily basis.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving 2


  • Espresso Machine
  • Espresso Cup


  • 2, 2-1/2 espresso sized cups water use larger amount forCappuccino
  • 1 tbsp finely ground espresso coffee
  • ½ cup cold milk, 2% milk fat for cappuccino
  • 2 sugar cubes (optional)
  • 2 lemon twists (optional)



  • PUT two espresso-sized cups cold water into the reservoir of an espressomachine
  • Lock the reservoir
  • Place the espresso coffee into the filter and snap the filter into place
  • Turn on machine
  • Espresso will brew in two and one-half to four minutes
  • Serve hot, in small cups
  • If desired, serve with a sugar cube or lemon twist


  • use the larger amount of water and place in reservoir
  • Follow the above recipe
  • When unit begins to brew espresso coffee, place steam nozzle of unit into the top one-half inch of the pitcher of cold milk
  • Allow the steam to froth and bubble the milk for a full one minute
  • Milk will expand to fill the pitcher and will be hot with a dry froth
  • Spoon froth from the milk onto the cups of espresso. Serve immediately


  • 25%calories from fat
  • 70 mg caffeine (made with regular coffee)


Serving: 1gSodium: 40mgPotassium: 177mgCholesterol: 5mgCalories: 46kcalFat: 1gProtein: 6gCarbohydrates: 2g
DID YOU MAKE THIS RECIPE?Mention @thecoffeeweb or tag #thecoffeeweb!

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