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
Finishing
Method
Espresso
Preheat and dose
Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Weigh or dose 18 g of freshly ground espresso into the portafilter basket.
Tamp and brew
Distribute grounds evenly, tamp with 30 lbs (approx.) pressure to a level surface, wipe the rim, lock the portafilter into the machine, and start extraction. Aim for a 36 ml espresso (double) in 25–30 seconds. Adjust grind and dose so extraction time and yield match.
Transfer the extracted espresso to a warmed 150–180 ml cappuccino cup immediately and set aside while steaming milk.
Milk & Foam
Prepare milk pitcher
Pour 150 ml cold whole milk into a chilled or room-temperature stainless-steel steaming pitcher. Use the extra 30 ml only if you need more volume to achieve proper foam height.
Purge steam wand and position
Purge the steam wand briefly to remove condensate. Position the tip just below the milk surface at a slight angle with the pitcher tilted.
Stretch milk (introduce air)
With the steam on, lower the pitcher slightly so the wand tip sits just at the surface to introduce micro-foam. You should hear a gentle hissing/paper-tearing sound. Stretch for 3–6 seconds to incorporate air and increase volume by about 10–20%.
Texturize and heat
Submerge the wand tip slightly deeper to create a whirlpool and heat the milk to 60–65°C (140–149°F). Aim for velvety microfoam with small, glossy bubbles. Total steaming time ~20–30 seconds depending on equipment. Avoid large frothy bubbles.
Polish milk
Turn off the steam before removing the wand. Wipe and purge the wand. Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam into creamy texture. Knock excess milk back into the pitcher if needed so you have roughly 1:1 ratio of liquid milk to foam (about 75 ml liquid + 75 ml foam).
Pour
Hold the cup with espresso at a slight angle. Begin pouring from higher (about 10 cm) to sink the liquid milk under crema for a few seconds, then bring the pitcher closer and pour more steadily to allow foam to rise and form a 1–2 cm thick foam cap. Finish with a quick wiggle or cut to create a simple latte-art heart if desired.
Finishing
Sprinkle about 1 tsp cocoa powder or ground cinnamon evenly over the foam. Add sugar to taste (about 1 tsp) if desired; stir gently into the drink if you want it dissolved, or leave for the drinker to mix.