Cappuccino Recipe

Time10m

Serves1

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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1
Preheat and dose
Preheat your espresso cup by filling it with hot water, then discard the water. Turn on the machine and ensure the portafilter is warm. Dose 18 g of freshly ground espresso into the portafilter basket.
2
Distribute and tamp
Distribute the grounds evenly in the basket (use finger or distribution tool), then tamp with 20–30 lbs (9–14 kg) of pressure to create a level puck. Wipe the rim of the portafilter.
3
Brew
Lock the portafilter into the group head and start extraction. Aim for 36 ml of espresso in about 25–30 seconds (double shot). Adjust grind size if extraction is too fast or slow.

4
Prepare milk and equipment
Pour 150 ml cold whole milk into a cold, stainless-steel steaming pitcher (preferably 12–20 oz). Purge the steam wand briefly to remove condensation, then wipe with a clean cloth.
5
Texture the milk
Submerge the steam wand tip just below the surface of the milk and start steaming. Lower the pitcher slightly so the tip creates a gentle hissing sound to introduce microfoam. After 4–7 seconds (depending on desired foam), raise the pitcher so the wand is fully submerged to heat the milk without introducing more air. Continue steaming until the milk reaches 55–65°C (130–150°F) and the pitcher feels hot to the touch (about 20–35 seconds total). The milk should have velvety, glossy microfoam with small bubbles.
6
Purge and clean wand
Turn off the steam, immediately wipe the wand with a damp cloth, and purge a short burst of steam to clear any milk inside the tip.
7
Polish milk
Gently tap the pitcher on the counter once or twice and swirl the milk to integrate foam and liquid, producing a creamy texture suitable for pouring.

8
Pour milk over espresso
Pour the 36 ml double espresso into the warmed cup. Hold the pitcher slightly higher to start and pour the steamed milk into the center to integrate. As the cup begins to fill, lower the pitcher and bring it closer to the surface to allow the microfoam to come out and form a roughly 1:1:1 balance of espresso:steamed milk:foam (classic cappuccino ~150–180 ml total). Finish with a gentle wiggle or a basic latte-art heart if desired.
9
Garnish
Lightly dust the top with cocoa powder or ground cinnamon (about 1 tsp) if desired. Add sugar or sweetener to taste.