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 & Foam
Optional Garnish & Extras
Method
Espresso
Preheat and Dose
Turn on and let the espresso machine warm up for at least 15–20 minutes so group head and portafilter are stable. Preheat the portafilter by locking it in and running a blank shot or rinsing with hot water, then dry the basket. Dose 18 g of finely ground espresso into a 58 mm (or appropriate) basket.
Tamp and Brew
Distribute the grounds evenly, then tamp with 30 lbs (≈13.6 kg) of pressure to produce a level puck. Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio (18 g in → ~36 g liquid espresso) and an extraction time of 25–30 seconds. Stop the shot when the crema is rich and extraction time is reached. Pour the espresso into a preheated 150–180 ml cappuccino cup.
Milk & Foam
Prepare Milk
Pour 150 ml cold whole milk into a chilled stainless steel steaming pitcher (preferably a 12 oz / 350 ml pitcher). Use an additional 30 ml if you want a slightly larger volume or to compensate for foam lost to cleaning.
Purge Steam Wand and Position
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and angle the pitcher so the wand sits slightly off-center. Keep the wand tip near the side of the pitcher to create a whirlpool.
Stretch and Texture
Turn on the steam to full power. For the first 3–6 seconds, keep the tip just breaking the surface to introduce air (you should hear a gentle hissing 'paper tear' sound) to create microfoam. Then lower the pitcher so the tip is fully submerged and continue steaming to build temperature and create a glossy, velvety microfoam. Aim for milk temperature of 60–65°C (140–149°F). Total steaming time ~20–35 seconds depending on equipment.
Polish Milk
After steaming, wipe and purge the steam wand. Swirl the pitcher vigorously and tap it gently on the counter to remove any large bubbles and settle the foam into a silky texture. The milk should have a dense, pourable microfoam with little visible foam peaks.
Combine
Hold the cup with the espresso at a slight angle. Start pouring the milk from about 5–6 cm above the cup to incorporate liquid milk into the espresso. As the cup fills and the crema begins to break, lower the pitcher close to the surface (1–2 cm) and pour with a controlled wrist motion to place the foam on top and, if desired, create a simple heart or rosette. Stop pouring when the cup is full and the top has ~1 cm of thick foam.
Garnish & Serve
If desired, dust the top lightly with cocoa powder or ground cinnamon (about 1 tsp) or add sugar to taste. Serve immediately on a saucer with a teaspoon. Cappuccino is best enjoyed hot and fresh.