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
Garnish (optional)
Method
Espresso
Preheat and dose
Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Dose 18 g of freshly ground espresso into the portafilter basket.
Tamp
Distribute the grounds evenly and tamp with about 30 pounds (13–15 kg) of pressure to create a level puck. Wipe the rim of the portafilter.
Brew
Lock the portafilter into a properly warmed espresso machine and brew a double shot aiming for 36 ml of espresso in about 25–30 seconds. Adjust grind or dose if extraction time is significantly outside this range.
Milk
Purge steam wand
Turn on the steam briefly to purge any condensation from the wand, then wipe with a clean damp cloth.
Stretch and texture milk
Submerge the steam wand tip just below the surface of the milk and open the steam to stretch (introduce air) for 2–4 seconds until the volume increases slightly and you hear a gentle 'chirping' sound. Then lower the pitcher so the wand is deeper and position it to create a whirlpool to break down larger bubbles and heat the milk. Continue steaming until the pitcher feels hot to the touch (about 60–65°C / 140–149°F). Aim for glossy, micro-foam with velvety texture and about 1–1.5 cm of foam on top.
Knock and polish
Turn off the steam, wipe the wand immediately, and purge briefly. Tap the pitcher on the counter and swirl the milk to remove any large bubbles and polish the texture.
Set aside
Allow the milk to rest for 5–10 seconds so the foam stabilizes before pouring.
Assembly & Garnish
Pour
Pour the brewed espresso into a warmed 150–180 ml cappuccino cup. Begin pouring the textured milk from about 3–4 cm above the cup to integrate milk and espresso, then lower the pitcher and finish with a controlled pour to create a 1–2 cm thick layer of foam on top. If desired, perform simple latte-art motions (heart or rosetta).
Sweeten & Garnish (optional)
If you prefer sweetened coffee, stir in granulated sugar or simple syrup to taste. Lightly dust the foam with 1 tsp cocoa powder or ground cinnamon if desired.
Serve
Serve immediately while hot. Cappuccino is best consumed within a few minutes to enjoy the contrast of espresso, steamed milk, and foam.