Start with freshly ground coffee beans if you can. Brew one strong shot using an espresso machine, moka pot, or Aeropress. Pour it into your favorite cup.

Use a steam wand if you have one, or heat the milk gently on the stove until it’s hot but not boiling. Aim for around 65°C (150°F).

Froth the milk until it doubles in volume and forms small, silky bubbles. You can use a milk frother, French press, or handheld whisk. Tap the jug gently to pop large bubbles and swirl it to smooth the foam.

Pour the steamed milk over the espresso, holding back the foam with a spoon. Then spoon the foam on top to create that classic cappuccino dome.

Dust lightly with cocoa powder or cinnamon if you like.