Cappuccino Recipe
Make Cappuccino Recipe in just 10m. 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
Milk & Foam
Finishing
Method
Espresso
Prepare espresso machine and portafilter
Turn on the espresso machine and allow it to fully heat (about 15–30 minutes for most machines). Ensure the portafilter, group head, and cup are warm by flushing a short shot of water through the group head.
Dose, distribute and tamp
Weigh 18 g of freshly ground espresso into the portafilter basket. Use a distribution tool or leveled finger motion to evenly distribute grounds, then tamp with 15–20 kg of pressure to create a smooth, even puck.
Pull the shot
Lock the portafilter in place and start extraction immediately. Aim for a 36 ml double espresso in about 25–30 seconds. If extraction is too fast or slow, adjust grind size and repeat next time.
Milk & Foam
Prepare milk and steam wand
Pour 150 ml whole milk into a 12–16 oz (350–475 ml) metal steaming pitcher. Purge the steam wand briefly to remove condensation and position the wand tip just below the milk surface.
Stretch and texture the milk
Turn on the steam to full power. Keep the wand tip just below the surface for 3–6 seconds to introduce microfoam (a gentle hissing sound). Then submerge the tip slightly deeper and heat to 55–65°C (130–150°F), creating a glossy, velvety texture. Aim for about 1–1.5 cm of velvety foam on top. Turn off steam and wipe the wand immediately, then purge briefly.
Polish milk
Tap the pitcher gently on the counter and swirl the milk to remove large bubbles and integrate foam into a silky texture suitable for pouring latte art or a smooth finish.
Assembly & Finishing
Combine espresso and milk
Pour the 36 ml espresso into a pre-warmed 150–180 ml cup. Begin pouring steamed milk from about 3–4 cm above the cup, then move the pitcher closer as the cup fills to allow foam to settle on top. Aim for a ratio of roughly 1/3 espresso, 1/3 steamed milk, and 1/3 milk foam (total volume about 150–180 ml).
Serve
Serve immediately while hot. A classic cappuccino should present a dense, creamy foam layer about 1–2 cm thick over espresso.