Restaurants›Flemington BBQ›Cappuccino Recipe

Cappuccino Recipe

Inspired by Flemington BBQ

Time8m

Serves1

Make Cappuccino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Espresso

5/8 oz (18 g) freshly ground espresso coffee (fine grind)2.43 tbsp (36 ml) filtered water (for extraction)

Milk

5/8 cup (150 ml) whole milk (cold)2.03 tbsp (30 ml) optional: milk for latte art (extra)1 tsp optional: sugar or sweetener

Garnish (optional)

1 tsp cocoa powder or ground cinnamon

Method

Espresso

Preheat and dose

Preheat your espresso cup or 6–8 oz cappuccino cup with hot water, then discard the water. Measure 18 g of freshly roasted coffee and grind to a fine espresso grind immediately before brewing.

Tamp and extract

Distribute the ground coffee evenly in a 58 mm or appropriate portafilter basket, tamp with consistent 30–40 lb pressure to create a level puck. Lock the portafilter into a warmed espresso machine and start extraction. Aim for 36 ml of espresso (double shot) in about 25–30 seconds. Adjust grind and dose to reach this yield and time.

Milk

Prepare the pitcher

Pour 150 ml cold whole milk into a stainless-steel steaming pitcher. Using cold milk gives better microfoam control.

Purge steam wand

Purge the steam wand for 1–2 seconds to clear residual water and wipe it with a clean damp cloth.

Stretch and texture milk

Submerge the steam wand tip just below the milk surface and start steaming to introduce air for 3–5 seconds (you should hear a gentle 'sighing' or light paper-tearing sound) to create microfoam. Then lower the pitcher so the wand is fully submerged and position to create a vortex. Continue steaming until the pitcher is hot to the touch at the base (around 55–65°C / 130–150°F). Aim for silky microfoam with small, glossy bubbles and a velvety texture. Tap the pitcher gently on the counter and swirl to integrate foam and milk.

Optional: sweeten

If using sugar or sweetener, add it to the cup now and pour a small portion of espresso over it to dissolve before adding milk.

Assemble & Garnish

Combine espresso and milk

Pour the freshly extracted 36 ml double espresso into the warmed cup. Hold the pitcher high (about 10 cm) and pour initially to mix steamed milk with espresso, then lower the pitcher and move it closer to the cup to allow the microfoam to flow on top. The target ratio for a classic cappuccino is roughly 1/3 espresso, 1/3 steamed milk, 1/3 milk foam — total volume about 180–200 ml including foam. Pour until the cup is nearly full, finishing with a spoonful of foam if necessary to create a domed top.

Optional: latte art and garnish

If desired, create simple latte art (heart or rosette) by controlled wrist movement when pouring the microfoam. Dust the top lightly with 1 tsp cocoa powder or ground cinnamon for garnish.

Serve immediately while hot.