Cappuccino Recipe
Make Cappuccino Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional garnish
Method
Espresso
Preheat portafilter and cup
Run a short shot of hot water through the espresso machine into the cup and portafilter to heat them; discard the water.
Measure and tamp
Weigh 18 g of freshly ground espresso coffee (medium-fine espresso grind). Distribute evenly in the portafilter basket and tamp with 30 pounds / ~13 kg of pressure to create a flat, even puck.
Brew
Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio: extract about 36–40 ml in 25–30 seconds. Stop the shot when the volume reaches ~40 ml. Transfer the espresso into a warmed 150–180 ml cup.
Milk
Purge and prepare steam wand
Purge the steam wand briefly to remove condensation. Wipe it clean with a damp cloth.
Pour and position
Pour 150 ml whole milk (cold) into a chilled 300–500 ml stainless steel steaming pitcher. Insert the steam wand tip just below the milk surface at a slight angle.
Stretch then texture
Begin steaming with the wand near the surface to introduce air for 3–5 seconds (you should hear a gentle hissing). Then submerge the tip slightly and steam to raise temperature to 60–65°C (140–149°F). Aim for a velvety microfoam with very fine bubbles and a glossy sheen. Total steaming time ~20–30 seconds.
Clean wand and polish milk
Purge the steam wand and wipe it immediately. Swirl and tap the pitcher on the counter to remove large bubbles and polish the milk to integrate foam and liquid milk into a smooth texture.
Steaming alternative (no steam wand)
If no steam wand is available: heat milk on stove or in microwave to 60–65°C (do not boil). Froth vigorously with a handheld frother for 20–30 seconds until fine foam forms, or shake hot milk in a tightly sealed jar for 30–45 seconds and then tap to integrate.
Assemble & garnish
Pour milk over espresso
Hold the cup with the espresso at a slight angle. Begin pouring the textured milk from ~8–10 cm above the cup to incorporate milk and crema, then lower the pitcher and pour more steadily to allow about 1–2 cm of dense foam to sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 40 ml espresso, 80–90 ml steamed milk, 20–30 ml foam).
Latte art (optional)
To create a simple heart or rosette, start pouring into the center, move the pitcher closer and use small side-to-side motions, finishing with a quick draw-through.
Garnish and serve
Dust 0.25 tsp cocoa powder or ground cinnamon over the foam if desired. Serve immediately with spoon and sugar available to taste.