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 and prepare machine
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Flush the group head for a second to stabilize temperature.
- 2
Dose and tamp
Weigh 18 g of freshly ground espresso coffee, distribute evenly in a 18–20 g double basket, and tamp with 30 lbs (approx. 13.6 kg) of pressure until the puck is level and compact.
- 3
Extract espresso
Lock the portafilter into the machine and start extraction. Aim for a 25–30 second extraction yielding about 36–40 ml of liquid (a 1:2 brew ratio). Stop the shot when yield and timing are met. Serve immediately into a warmed 150–180 ml cappuccino cup.
Milk
- 4
Purge steam wand
Purge the steam wand briefly to remove condensation, then wipe it with a clean cloth.
- 5
Steam milk
Pour 150 ml whole milk into a chilled metal steaming pitcher (prefer a 12–16 oz pitcher). Submerge the steam tip just below the surface and turn on steam to introduce air for about 4–6 seconds, creating microfoam. Then submerge the tip deeper to heat milk to 60–65°C (140–149°F). Aim for a velvety, glossy microfoam with small bubbles and a slightly expanded volume (about 30–50% increase). If using a thermometer, stop at 60–65°C; if not, stop when the pitcher is just too hot to comfortably touch (around 3–4 seconds while holding near the base).
- 6
Texture and settle
Tap the pitcher gently on the counter and swirl to break any larger bubbles and integrate foam and liquid milk for a uniform texture.
Assemble & Finish
- 7
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Begin pouring milk from about 2–3 inches (5–8 cm) above the cup, using the liquid milk first to raise the crema. As the cup fills and the milk stream becomes thicker, move the pitcher closer to the surface and pour with gentle wiggles if you want simple latte art. Stop pouring once the cup is about 3/4 full, leaving a thick milk foam layer on top (typical cappuccino ratio: ~1/3 espresso, 1/3 steamed milk, 1/3 foam).
- 8
Sweeten and dust
If desired, stir in 1 tsp sugar or add simple syrup to taste before finishing. Lightly dust the foam with 1 tsp cocoa powder or ground cinnamon using a fine mesh sieve or shaker.
- 9
Serve
Serve immediately with a small spoon. Recommend serving with a glass of water on the side to cleanse the palate.