Cappuccino Recipe
Recipe information
Make Cappuccino in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Espresso
Milk & Froth
Finishing
Espresso
1. Preheat and dose
Preheat your espresso machine by running a blank shot (no coffee) to warm the group head and portafilter. While it heats, weigh 18 g of freshly roasted espresso beans and grind them to a fine, slightly gritty texture suitable for espresso.
2. Tamp and pull
Distribute the ground coffee evenly in a 18–20 g double basket (or single as your basket allows). Tamp with steady pressure to create a level puck. Lock the portafilter into the machine and start the extraction immediately. Aim for about 36 ml of espresso (a 1:2 yield) in 25–30 seconds. Adjust grind or dose slightly if extraction time is outside this range.
Milk & Froth
3. Prepare milk
Pour 150 ml cold whole milk into a chilled stainless-steel steaming pitcher. If using a milk alternative, use the same volume but note texture may differ.
4. Purge steam wand
Purge the steam wand briefly to clear condensate, then wipe it with a clean cloth to ensure no leftover water or milk.
5. Texturize milk
Submerge the steam wand tip just below the milk surface and turn on steam. Position pitcher so the wand creates a gentle whirlpool while the tip introduces air for the first 3–5 seconds to create microfoam. After introducing air, fully submerge the tip and continue steaming to 60–65°C (140–149°F) for whole milk — target a velvety, glossy microfoam with tiny bubbles and a slightly thickened texture. Turn off steam before removing wand.
Assemble & Finish
7. Combine espresso and milk
Pour the freshly extracted espresso into a pre-warmed 150–180 ml cappuccino cup. If desired, add 1 tsp sugar or simple syrup to the espresso and stir to dissolve.
8. Pour milk
Begin pouring steamed milk into the center of the espresso from about 4–5 cm height to mix crema and milk. As the cup fills, bring the pitcher closer and pour with a gentle wiggle or controlled motion to allow a roughly 1:1:1 ratio of espresso:steamed milk:foam — aiming for about 25–30 ml crema/espresso, ~75–90 ml liquid milk, and ~30–40 ml foam on top.
9. Finish
Stop pouring when the cup is about 90% full, leaving a thick layer of microfoam on top. Lightly dust with 1 tsp cocoa powder or ground cinnamon as a finishing touch. Serve immediately.
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