Cappuccino - Medium Recipe

Time8m

Serves1

Make Cappuccino - Medium 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 the portafilter
Preheat the portafilter by locking it into the group head and running a blank shot (no coffee) for 3–5 seconds, then remove and wipe dry. This stabilizes temperature and prevents heat loss when brewing.
2
Grind and dose
Weigh 18 g of espresso beans and grind to a fine espresso setting. The grind should be fine enough to produce a 25–35 second extraction for about 30–36 ml of liquid (aim for 30 ml). Adjust grind slightly coarser if extraction is too slow, finer if too fast.
3
Tamp and lock in
Distribute grounds evenly in the portafilter basket, apply a level tamp with firm pressure (approximately 15–20 kg of force). Wipe any loose grounds from the rim and lock the portafilter into the group head.
4
Extract espresso
Start the shot and extract 30–36 ml of espresso into a pre-warmed 6–8 oz (180–240 ml) cup. Total extraction time should be 25–35 seconds. Aim for a rich crema and balanced sweetness. If using a single-shot basket, adjust accordingly to produce the same liquid volume.

5
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and tilt the pitcher slightly so the wand is near the side to create a whirlpool.
6
Texturize milk
Using 150 ml of cold whole milk in a 12–16 oz stainless steel pitcher, introduce air gently for the first 1–3 seconds by keeping the steam tip slightly above the surface (you should hear a soft hissing). Then lower the tip just below the surface to continue heating and create a smooth, velvety microfoam. Keep a steady whirlpool to integrate foam and liquid milk. Heat until the pitcher reaches 60–65°C (140–149°F) — the pitcher should be too hot to hold for more than a couple seconds but not scalding.
7
Polish milk
Turn off the steam, wipe the wand immediately with a damp cloth and purge briefly again. Tap the pitcher gently on the counter and swirl to remove large bubbles and further integrate microfoam into a glossy, paint-like texture suitable for pouring.

8
Combine espresso and milk
Pour the extracted espresso into your pre-warmed 6–8 oz cup if not already brewed into it. Begin pouring the milk from about 3–4 inches (7–10 cm) above the cup to incorporate liquid milk with the espresso, then lower the pitcher and slow the pour to allow the microfoam to rise to the surface, creating a roughly equal ratio of espresso, steamed milk, and foam (classic cappuccino ~1/3 espresso, 1/3 steamed milk, 1/3 foam). Aim for 150–180 ml final volume (medium).
9
Optional garnish
If desired, sprinkle up to 1 tsp of cocoa powder or ground cinnamon on top, or add sugar/simple syrup to taste. Serve immediately.