Organic Cappuccino Recipe
Make Organic 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 (organic)
Milk (organic)
Sweetener & finishing (optional, organic)
Method
Espresso (organic)
Preheat and grind
Preheat your espresso machine by running a blank shot (no coffee) for 5–10 seconds to stabilize temperature. Weigh 18 g of organic dark roast espresso beans and grind to a fine, consistent espresso grind (similar to table salt).
Dose and tamp
Place the 18 g of freshly ground espresso into the portafilter basket. Distribute grounds evenly, then tamp with 30–40 pounds (13–18 kg) of pressure to create a level puck. Wipe the basket rim.
Brew espresso
Lock the portafilter into the machine and brew until you extract about 60 ml of espresso in 25–30 seconds. Aim for a rich, slightly syrupy crema on top. If extraction is too fast, adjust grind finer; if too slow, adjust coarser.
Milk (organic)
Prepare milk and pitcher
Pour 150 ml of cold organic whole milk into a clean stainless steel steaming pitcher. If you prefer a slightly larger foam head or latte-style texture, add the optional extra 30 ml. Purge the steam wand briefly to remove condensation.
Steam milk
Submerge the steam wand tip just below the milk surface and turn on steam to create microfoam. Keep the wand near the surface for the first 3–6 seconds to introduce air, then lower the pitcher so the wand is deeper and continue heating. Aim for milk temperature of 60–65°C (140–149°F). The foam should be silky and micro-bubbled, about 1–1.5 cm of foam layer for a classic cappuccino.
Texture and knock
After steaming, tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam with milk. Wipe the wand and purge steam briefly.
Assemble & finish
Pour the 60 ml espresso into a pre-warmed 150–180 ml cappuccino cup. Immediately pour the steamed milk into the center of the espresso, holding back foam with a spoon for the first pour and then spooning or pouring the remaining velvety foam on top to create about equal parts espresso, steamed milk, and foam. For a latte art finish, start higher to sink milk then lower the pitcher and move to create a pattern.
Optional sweeten and dust: Stir in 1 tsp of organic cane sugar or maple syrup if desired. Lightly dust the foam with 1 tsp organic cocoa powder or ground cinnamon.
Serve immediately while hot. Enjoy your organic cappuccino.