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
Finishing
Method
Espresso
- 1
Preheat & dose
Preheat the espresso cup and portafilter by rinsing with hot water. Dose 18 g of freshly ground espresso into the portafilter and distribute evenly.
- 2
Tamp
Tamp the coffee with steady pressure to create a level, compact puck (about 30 lbs / 13 kg of force). Wipe the portafilter rim clean.
- 3
Brew espresso
Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for about 36 ml of espresso in 25–30 seconds (adjust grind if extraction time is outside this range). Set the cup aside in a warm place.
Milk
- 4
- 5
Purge steam wand
Purge the steam wand for 1–2 seconds to clear condensate, then position the tip just below the milk surface at a slight angle.
- 6
Stretch and texture milk
Turn on the steam and lower the pitcher slightly so the tip creates a gentle hissing sound for 3–6 seconds to introduce microfoam (stretching). Then submerge the tip deeper and tilt the pitcher to roll the milk, heating to 55–65°C (130–150°F). Aim for velvety, glossy microfoam with no large bubbles.
- 7
Tap and swirl
Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter twice to break large bubbles and swirl the milk to integrate foam and liquid. Hold the pitcher spout close to the cup.
Assembly & Finishing
- 8
Pour milk into espresso
Pour the textured milk slowly into the center of the espresso cup; start higher to incorporate milk with crema, then move the pitcher closer to the cup and increase flow to allow the microfoam to rise and create a 1:1:1 balance of espresso, steamed milk, and foam (typical cappuccino totals ~150–180 ml). If desired, use the optional extra milk and controlled motions to create latte art.
- 9
Garnish
Sprinkle a light dusting of cocoa powder or ground cinnamon over the foam if desired. Serve immediately.
