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 & Foam
Finishes
Method
Espresso
Preheat and dose
Preheat your espresso cup by rinsing with hot water. Weigh 18 g of freshly ground espresso (fine grind for espresso) and distribute evenly in the portafilter. Tamp with about 30 lbs (13–15 kg) of pressure to create a level puck.
Brew
Lock the portafilter into the espresso machine and start extraction. Aim for 25–30 seconds of extraction time and yield about 30–40 ml of espresso (a double shot). Stop the shot when extraction time and volume are reached. Pour espresso into the warmed cappuccino cup.
Milk & Foam
Prepare milk pitcher
Pour 150 ml of cold whole milk into a stainless-steel steaming pitcher. Cold milk produces better microfoam. Purge the steam wand briefly to remove condensed water.
Texture the milk
Insert the steam wand tip just below the surface of the milk at a slight angle. Turn on the steam and lower the pitcher slightly so the tip creates a gentle hissing sound (aeration phase) for about 3–5 seconds to introduce foam. Then submerge the tip deeper to create a rolling whirlpool (heating phase) until the pitcher feels too hot to touch (between 60–65°C / 140–150°F). Total steaming time ~20–35 seconds. Aim for velvety microfoam with tiny, glossy bubbles.
Pour
Hold the cup with espresso at a slight angle. Start pouring steamed milk from about 3–4 cm above the cup to incorporate the milk with the espresso, then move the pitcher closer and pour more slowly to let the foam sit on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 espresso, 1/3 milk, 1/3 foam). Create a simple latte art pattern if desired.
Finishes
Sprinkle about 1 tsp of cacao powder or ground cinnamon on top of the foam for garnish. Add sugar or simple syrup to taste either by stirring into the espresso before pouring the milk or by placing it on the saucer for the drinker to add. Serve immediately.
