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
Garnish / optional
Method
Espresso
Preheat and dose
Preheat the portafilter and cup by running a blank shot of hot water through the group head for 5–10 seconds; discard the water. Weigh 18 g of freshly ground espresso coffee and distribute it evenly in the portafilter basket.
Tamp
Use a tamper to compress the coffee with firm, even pressure (about 30 lbs / 13.6 kg of force), creating a level puck. Wipe any loose grounds from the rim.
Extract
Lock the portafilter into the machine and start the shot immediately. Extract approximately 36 ml of espresso in 25–30 seconds. Aim for a rich, caramel-colored crema. Adjust grind or dose if extraction time is outside this range.
Milk
Purge steam wand
Purge the steam wand for 1–2 seconds to remove condensation and ensure dry steam before inserting into the milk.
Stretch and texture the milk
Insert the steam wand tip just below the milk surface and turn on steam. Keep the tip near the surface to introduce air for the first 3–6 seconds, producing a slight hissing sound to create microfoam. After that, submerge the tip deeper to continue heating without adding more air. Aim for milk temperature 60–65°C (140–149°F). Total steaming time ~20–30 seconds. The milk should appear glossy and have fine microfoam (no large bubbles).
Polish and tap
Tap the pitcher firmly on the counter once and swirl the milk to collapse any large bubbles and polish the microfoam into a silky texture. Hold the pitcher at a slight angle for pouring.
Optional separate foam
If you want a distinct foam cap, spoon off 10 ml of thicker foam from the top into a small spoon or separate container to top the drink later.
Assembly & Garnish
Pouring the cappuccino
Pour the extracted espresso into a preheated 6 oz (180 ml) cup. Start pouring milk from about 2–3 inches (5–7 cm) above the cup to integrate milk and espresso; as the cup fills and the foam gathers, lower the pitcher spout closer to the surface to allow foam to sit on top. Aim for a ratio of about 1/3 espresso, 1/3 steamed milk, 1/3 foam (roughly 150 ml total beverage volume including espresso).
Sweeten & garnish
If desired, stir in up to 1 tsp sugar or simple syrup into the espresso before pouring the milk for even dissolution. Dust the foam lightly with 1/2–1 tsp cocoa powder or ground cinnamon. Serve immediately.