Cappuccino Recipe
Make Cappuccino 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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Espresso
Milk & Foam
Garnish (optional)
Method
Espresso
Measure and tamp
Dose approximately 18–20 grams of finely ground espresso into the portafilter (about 0.03 cups). Distribute evenly and tamp firmly and level.
Brew espresso
Brew a double shot of espresso (about 1.5–2 oz / 45–60 ml) directly into a warmed 6–8 oz cappuccino cup using an espresso machine. Aim for a 25–30 second extraction. If using a stovetop moka pot, produce a concentrated 1.5–2 oz brew.
Milk & Foam
Prepare and chill pitcher
Pour 1/2 cup (approx. 120 ml) whole milk into a metal steaming pitcher. If using a milk alternative, use the same volume. Use cold milk straight from the refrigerator for best microfoam.
Purge steam wand
Turn on the steam wand briefly to purge any condensation and ensure dry steam before frothing.
Stretch and texture
Submerge the steam wand tip just below the milk surface and turn on steam to introduce air for 3–5 seconds (you should hear a gentle hissing). Then lower the pitcher slightly so the wand is just below the surface and continue steaming to create microfoam, keeping the pitcher at an angle and moving it to whirlpool for about 15–25 seconds until the milk temperature reaches 60–65°C (140–149°F). Aim for velvety, dense foam with small bubbles—total steaming time ~20–30 seconds.
Wipe and purge wand
Turn off steam, wipe the wand with a clean damp cloth, and purge briefly to remove milk residue.
Settle milk
Tap the pitcher gently on the counter and swirl to remove large bubbles and create glossy microfoam. Pouring should be from a low height first, then raise slightly to finish with foam on top.
Assembly & Garnish
Pour cappuccino
Hold the cup with the brewed espresso at a slight angle. Start pouring steamed milk slowly into the center from about 3–4 inches above to integrate milk with espresso; as the cup fills, lower the pitcher and pour more quickly to allow foam to come out. Aim for roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam (about 150–180 ml finished drink).
Optional garnish
Lightly dust the top with a pinch (about 1/8 tsp) of cocoa powder or ground cinnamon if desired.