Cappuccino · Lelit Bianca · LVL 2

🔥 Master the Perfect Cappuccino on the Lelit Bianca! This is our Advanced (LVL 2), beginner-friendly recipe that uses single dosing, WDT, RDT, puck screen, ghost steaming, and precision tools to create a velvety, flavorful cappuccino. Below, you’ll see advanced descriptions where we break down the techniques we use, why we choose one method over another, and how they improve the flavor, texture, and presentation of the cappuccino (See more 👇)
☕ About the Recipe:
A cappuccino combines bold, concentrated espresso with smooth, frothy milk to create a perfectly balanced, creamy drink. In this Advanced (LVL 2) tutorial, we refine every detail using precision techniques-including single dosing, WDT (Weiss Distribution Technique), RDT (Ross Droplet Technique), puck screen placement, ghost steaming (hands-free milk steaming), and a milk thermometer-to ensure a flawless result every time.
This tutorial is perfect for coffee enthusiasts looking to elevate their cappuccino-making skills using the Lelit Bianca espresso machine and Lelit William grinder, while embracing advanced techniques.
☕ Ingredients:
Coffee beans: 16-18 grams
Milk: 120 ml (whole milk or your preferred alternative)
⚙️ Tools:
Lelit Bianca Espresso Machine
Lelit William Grinder (or any high-quality espresso grinder)
Portafilter funnel (to reduce mess and improve WDT technique)
WDT tool (for even coffee grounds distribution)
Spray bottle (for RDT, reducing static)
Puck screen (for even water distribution)
Knock box
Steaming pitcher
Milk thermometer
Cappuccino cup (150-180 ml)
👇 Instructions (Play the video and follow along in real-time):
1️⃣ Prepare the Espresso
Single Dose & Prep: Weigh 16-18 grams of coffee beans and mist them lightly with RDT to reduce static.
Grind: Grind the beans finely to fill the double basket.
WDT & Funnel: Place a portafilter funnel to minimize mess, then use the WDT tool to evenly distribute the grounds.
Tamp: Apply firm, even pressure with a tamper, ensuring a flat surface.
Place Puck Screen: Position the puck screen on top of the coffee puck for even water flow.
Extract: Lock the portafilter into the group head, start the extraction, and stop at 30-40 grams (25-35 seconds). Use a timer, scale, or machine settings for accuracy.
2️⃣ Steam the Milk with Ghost Steaming
Prep Milk: Pour 120 ml of milk into the steaming pitcher and attach the milk thermometer for precise temperature control.
Position for Ghost Steaming: Place the steaming pitcher on the drip tray, positioning the steam wand just below the milk’s surface. Ensure it creates a whirlpool effect without needing to hold the pitcher.
Aerate & Steam: Start the steam and aerate by letting the wand introduce air at the surface of the milk for a few seconds. Then let it heat the milk to 60-65°C (140-150°F). The thermometer will guide you to stop steaming at the right moment.
Polish: Remove the pitcher and gently swirl it to eliminate large bubbles, ensuring a glossy texture.
3️⃣ Assemble Your Cappuccino
Pour Milk: Tilt your cappuccino cup slightly and pour the steamed milk over the espresso, aiming for a balance of liquid and foam with the foam layer forming about 1/3 of the cup.
Optional Art: Add a simple latte art design to enhance the presentation.
4️⃣ Enjoy & Clean Up
Taste & Refine: Enjoy your cappuccino and evaluate the balance of espresso, milk, and foam. Refine your steaming or extraction technique if needed.
Clean Tools: Knock out used coffee grounds, rinse the group head, steam wand, and pitcher, and wipe everything clean.
👉 Did you try this recipe? Let us know in the comments! We’d love to hear your feedback, answer questions, or hear your pro tips.
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#cappuccino #lelitbianca #ghoststeaming #followalong

[@88Giri]

🔥 Master the Perfect Cappuccino on the Lelit Bianca! This is our Advanced (LVL 2), beginner-friendly recipe that uses single dosing, WDT, RDT, puck screen, ghost steaming, and precision tools to create a velvety, flavorful cappuccino
Below, you’ll see advanced descriptions where we break down the techniques we use, why we choose one method over another, and how they improve the flavor, texture, and presentation of the cappuccino (See more 👇)
☕ About the Recipe:
A cappuccino combines bold, concentrated espresso with smooth, frothy milk to create a perfectly balanced, creamy drink. In this Advanced (LVL 2) tutorial, we refine every detail using precision techniques-including single dosing, WDT (Weiss Distribution Technique), RDT (Ross Droplet Technique), puck screen placement, ghost steaming (hands-free milk steaming), and a milk thermometer-to ensure a flawless result every time.
This tutorial is perfect for coffee enthusiasts looking to elevate their cappuccino-making skills using the Lelit Bianca espresso machine and Lelit William grinder, while embracing advanced techniques.
☕ Ingredients:
Coffee beans: 16-18 grams
Milk: 120 ml (whole milk or your preferred alternative)
⚙ Tools:
Lelit Bianca Espresso Machine
Lelit William Grinder (or any high-quality espresso grinder)
Portafilter funnel (to reduce mess and improve WDT technique)
WDT tool (for even coffee grounds distribution)
Spray bottle (for RDT, reducing static)
Puck screen (for even water distribution)
Knock box
Steaming pitcher
Milk thermometer
Cappuccino cup (150-180 ml)
👇 Instructions (Play the video and follow along in real-time):
1⃣ Prepare the Espresso
Single Dose & Prep: Weigh 16-18 grams of coffee beans and mist them lightly with RDT to reduce static.
Grind: Grind the beans finely to fill the double basket.
WDT & Funnel: Place a portafilter funnel to minimize mess, then use the WDT tool to evenly distribute the grounds.
Tamp: Apply firm, even pressure with a tamper, ensuring a flat surface.
Place Puck Screen: Position the puck screen on top of the coffee puck for even water flow.
Extract: Lock the portafilter into the group head, start the extraction, and stop at 30-40 grams (25-35 seconds). Use a timer, scale, or machine settings for accuracy.
2⃣ Steam the Milk with Ghost Steaming
Prep Milk: Pour 120 ml of milk into the steaming pitcher and attach the milk thermometer for precise temperature control.
Position for Ghost Steaming: Place the steaming pitcher on the drip tray, positioning the steam wand just below the milk’s surface. Ensure it creates a whirlpool effect without needing to hold the pitcher.
Aerate & Steam: Start the steam and aerate by letting the wand introduce air at the surface of the milk for a few seconds. Then let it heat the milk to 60-65°C (140-150°F). The thermometer will guide you to stop steaming at the right moment.
Polish: Remove the pitcher and gently swirl it to eliminate large bubbles, ensuring a glossy texture.
3⃣ Assemble Your Cappuccino
Pour Milk: Tilt your cappuccino cup slightly and pour the steamed milk over the espresso, aiming for a balance of liquid and foam with the foam layer forming about 1/3 of the cup.
Optional Art: Add a simple latte art design to enhance the presentation.
4⃣ Enjoy & Clean Up
Taste & Refine: Enjoy your cappuccino and evaluate the balance of espresso, milk, and foam. Refine your steaming or extraction technique if needed.
Clean Tools: Knock out used coffee grounds, rinse the group head, steam wand, and pitcher, and wipe everything clean.
👉 Did you try this recipe? Let us know in the comments! We’d love to hear your feedback, answer questions, or hear your pro tips.