Cappuccino (single Shot) Recipe

Inspired by Del Bono

Time8m

Serves1

Make Cappuccino (single Shot) 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
Prepare portafilter
Preheat the portafilter by running a blank shot or letting hot water flow through it for a few seconds. Dry the basket with a clean towel.
2
Dose and tamp
Dose 7 g of freshly ground fine espresso into the single-shot basket. Distribute the grounds evenly, then tamp with steady 15–20 kg of pressure so the puck is flat and level.
3
Brew espresso
Lock the portafilter into the machine and start extraction immediately. Aim for a 25–30 second extraction yielding about 25–30 ml of espresso (adjust grind or dose if extraction time is too fast/slow). Stop the shot and set the espresso aside in the warmed cup.

4
Pour milk
Pour 120 ml of cold whole milk into the milk pitcher. Using whole milk gives a creamier body and more stable microfoam for a traditional cappuccino.
5
Purge and position steam wand
Purge the steam wand for 1–2 seconds to expel water. Submerge the tip just below the surface of the milk at a slight angle so the milk begins to spin (creating a whirlpool).
6
Stretch to create foam
Turn the steam wand on to full power. Keep the tip near the surface for the first 3–6 seconds to introduce air (you should hear a gentle hissing). This creates froth — aim for roughly 25–35% foam by volume for a cappuccino.
7
Heat and refine microfoam
After initial stretching, lower the pitcher slightly so the tip is deeper and continue steaming to create a smooth whirlpool. Monitor temperature with your hand on the pitcher: stop steaming at about 60–65°C (140–149°F). The milk should be velvety with small, shiny microbubbles.
8
Polish milk
Wipe the steam wand and purge again. Tap the pitcher firmly on the counter and swirl the milk to break any large bubbles and integrate foam into silky microfoam suitable for pouring.

9
Pour milk into espresso
Hold the cup with the pulled espresso at a slight angle. Begin pouring milk from about 4–5 cm above the cup to incorporate milk with the espresso, then lower the pitcher and pour more deliberately to let foam sit on top. Aim for a final ratio near 1/3 espresso, 1/3 steamed milk, 1/3 milk foam (about 120 ml total milk + espresso yields a 150–170 ml cappuccino). The top should show a 1–2 cm thick layer of foam.
10
Latte art (optional)
If desired, use controlled wrist motion to create a simple heart or rosette while pouring the microfoam.
11
Garnish and serve
Optionally dust the foam with a light sprinkle of cocoa powder or cinnamon (about 1 tsp). Serve immediately while hot.