Cappuccino Recipe

Time8m

Serves1

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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1
Preheat portafilter and cup
If using an espresso machine, run hot water through the portafilter and the serving cup to preheat them, then discard the water. This helps maintain temperature in the finished drink.
2
Dose and tamp
Weigh 18 g of freshly ground espresso coffee and distribute evenly in a 58 mm (or appropriate size) portafilter basket. Tamp with about 30 lbs (13 kg) of pressure to create a level, compact puck.
3
Extract espresso
Lock the portafilter into the machine and start extraction. Aim for 36 ml of brewed espresso (a 1:2 ratio) in about 25–30 seconds. Adjust grind or dose if extraction time is significantly outside that range. Pour the espresso into the preheated serving cup.

4
Purge steam wand
Wipe the steam wand with a damp cloth and briefly open the steam to purge any water condensation before frothing.
5
Prepare milk pitcher
Pour 150 ml of cold whole milk into a chilled stainless steel milk pitcher. Position the pitcher so the wand tip will sit just below the milk surface at a slight angle.
6
Texturize milk
Insert the steam wand tip just below the surface and turn on steam to introduce air for ~3–5 seconds, creating microfoam. Then submerge the tip slightly deeper and angle the pitcher to create a whirlpool, heating milk to 60–65°C (140–149°F). Total steaming time ~20–35 seconds depending on machine. The finished milk should have glossy, velvety microfoam with small, even bubbles.
7
Polish milk
Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam and liquid milk into a uniform texture suitable for pouring.
8
Optional cup rinse
If you reserved 10 ml milk for rinsing, swirl it in the warmed cup to coat and discard or leave in cup for slightly richer drink.

9
Combine espresso and milk
Hold the cup with espresso at a slight angle. Begin pouring the steamed milk from about 3–4 cm above the cup to incorporate milk into the espresso, then lower the pitcher and increase flow when you want to create the foam layer. Aim for roughly equal parts espresso, steamed milk, and microfoam: about 36 ml espresso, ~75 ml liquid milk, ~40 ml foam (final volumes approximate).
10
Create latte art (optional)
If desired, as the cup fills, wiggle the pitcher slightly and finish with a quick pull-through to form simple latte art (heart or rosette).
11
Garnish and serve
Dust with a light sprinkle of cocoa powder or cinnamon (about 1 tsp) if desired and offer sugar or sweetener on the side. Serve immediately while hot.