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 & Foam
Garnish & Optional
Method
Espresso
Prepare espresso machine and portafilter
Preheat the machine by running a short shot of water through the group head, then wipe the portafilter and basket dry. Ensure the group head and portafilter are warm to prevent temperature loss.
Dose and tamp
Dose 18 g of finely ground espresso into a clean, dry portafilter basket. Distribute the grounds evenly and tamp with about 30 lbs (13.6 kg) of pressure to create a level puck.
Extract espresso
Lock the portafilter into the group head and start extraction immediately. Pull a double shot: aim for about 36 ml of espresso in 25–30 seconds. Stop the shot when the espresso reaches a rich caramel color with a crema layer. Pour the espresso into a pre-warmed 150–180 ml cup.
Milk & Foam
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Wipe it with a clean cloth. If you used the optional 10 ml for rinsing, discard that rinse milk and wipe the wand again.
Steam milk
Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher (prefer 12–16 oz pitcher). Submerge the tip of the steam wand just below the milk surface and turn on steam at full pressure. Introduce air for the first 3–5 seconds (you should hear a gentle hissing) to create microfoam, then lower the pitcher so the wand is slightly deeper to heat without adding more air. Aim to reach a milk temperature of 60–65°C (140–149°F). The final milk should have silky, velvety microfoam with bubbles too small to be seen.
Polish milk
Turn off the steam and wipe the wand immediately. Tap the pitcher gently on the counter and swirl to integrate foam and milk, creating a glossy texture suitable for pouring. Purge the wand again briefly.
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Start pouring the steamed milk from about 4–5 cm above the cup to incorporate milk and crema, then move the pitcher closer to the surface and pour with a steady wrist to create a layer of dense microfoam roughly 1–2 cm thick. Aim for a drink ratio close to 1/3 espresso, 1/3 steamed milk, 1/3 foam.
Garnish & Serve
Sweeten (optional)
If desired, stir in up to 1 tsp of granulated sugar or simple syrup into the espresso before pouring the milk so it dissolves more easily.
Finish and garnish
Sprinkle a light dusting of cocoa powder or ground cinnamon over the foam. Serve immediately while hot.