Cappuccino - Small Recipe

Time7m

Serves1

Make Cappuccino - Small Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep portafilter and dose
Warm your portafilter by locking it into the group head and running water through briefly, then wipe dry. Dose 18 g of freshly ground espresso into the portafilter basket.
2
Tamp
Distribute the grounds evenly and tamp with 30 lbs (approx. 13 kg) of pressure to create a level, compact puck. Wipe the rim of the portafilter.
3
Brew espresso
Lock the portafilter into the machine and start extraction. Aim for 36 ml of liquid espresso in 25–30 seconds. The result should be a rich, syrupy shot with golden crema. Set the shot aside in a warmed cup.

4
Purge steam wand and prepare pitcher
Purge the steam wand for 1–2 seconds to remove condensation. Fill a 12–16 oz (350–475 ml) steaming pitcher with 150 ml whole milk, leaving room to expand. Add 15 ml extra milk if you'd like more microfoam volume for topping.
5
Position and stretch
Submerge the tip of the steam wand just below the surface of the milk and angle the pitcher slightly. Turn on steam to create an audible, gentle hissing (stretching) for 3–5 seconds to introduce small bubbles and build volume.
6
Texture milk
Lower the pitcher so the wand tip is deeper and continue steaming until the pitcher exterior is hot to the touch (about 60–65°C / 140–150°F). Aim for glossy, velvety microfoam with very fine bubbles and a pourable consistency.
7
Polish
Turn off the steam wand, wipe it immediately with a clean cloth and purge briefly. Tap the pitcher on the counter and swirl to remove any large bubbles and integrate foam into a silky texture.
8
Pour
Hold the cup with the espresso at a slight angle. Begin pouring milk from about 3–4 cm above the cup to integrate milk and espresso, then lower the pitcher and move slightly to create a small rosette or heart. Aim to fill the cup so the final drink is about 180–210 ml total with roughly equal parts espresso, steamed milk, and foam (approximately 1/3 espresso, 1/3 steamed milk, 1/3 foam).

9
Garnish (optional)
Lightly dust the top with cocoa powder or ground cinnamon to taste.
10
Serve
Serve immediately while hot. Provide a small spoon if desired for the foam. Clean the steam wand and tools after use.