Cappuccino Recipe
Make Cappuccino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional finishing
Method
Espresso
- 1
Prepare machine and dose
Preheat your espresso machine and cup by running a blank shot or pouring a little hot water into the cup, then discarding. Weigh 18 g of freshly ground espresso into the portafilter and distribute and tamp evenly (apply about 30 lbs / 13–15 kg of pressure).
- 2
Brew espresso
Lock the portafilter into the group head and brew a 40 ml espresso shot. Aim for an extraction time of about 25–30 seconds. Pour the espresso into the preheated cup and set aside while steaming milk.
Milk
- 3
- 4
Purge steam wand
Turn on the steam briefly to purge any condensation from the wand, then wipe it clean with a damp cloth to avoid water mixing into the milk.
- 5
Steam milk
Submerge the steam wand tip just below the milk surface and begin steaming at full power to introduce air for the first 2–4 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is slightly deeper to create a whirlpool and continue heating until the milk reaches about 60–65°C (140–149°F) and the pitcher is too hot to hold for more than a couple of seconds. Aim for silky microfoam with small, glossy bubbles and about 1–1.5 cm of foam.
- 6
Texture and wipe
Turn off the steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher on the counter and swirl the milk to pop larger bubbles and integrate foam into a smooth, glossy texture.
- 7
Pour milk
Hold the cup with the espresso at a slight angle. Start pouring the milk from a few centimeters above the cup to combine milk and espresso, then lower the pitcher and bring it closer to the surface to lay down the foam. Pour steadily to create a 1:1:1 balance of espresso, steamed milk, and foam—aim for roughly 150 ml total beverage volume. Finish with a gentle wiggle or heart/rosette pattern if desired.
