Cappuccino Recipe

Time10m

Serves1

Make Cappuccino Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and dose
Preheat the portafilter by running a blank shot or inserting and heating it in the group head for 10–20 seconds. Dose 18 g of freshly ground espresso into the portafilter basket.
2
Distribute and tamp
Evenly distribute the grounds in the basket, then tamp with ~30 lb (13 kg) of pressure to create a level puck. Wipe the rim of the portafilter to remove loose grounds.
3
Brew espresso
Lock the portafilter into the machine and brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. Adjust grind size if extraction is too fast or slow. Pour the espresso into a warmed 6–8 oz (180–240 ml) cup.

4
Prepare the pitcher
Pour 150 ml of cold whole milk into a stainless steel steaming pitcher. Cold milk steams better and produces more microfoam.
5
Purge steam wand
Briefly purge the steam wand for 1–2 seconds to clear condensate, then wipe it with a clean cloth.
6
Texturing the milk
Submerge the tip of the steam wand just below the surface of the milk and start steaming. Introduce a small amount of air for the first 2–3 seconds (you should hear a gentle hissing) to create microfoam, then fully submerge the wand and continue heating. Keep swirling the milk by holding the pitcher at an angle to create a whirlpool; this helps break large bubbles and create velvety microfoam. Heat to 60–65°C (140–149°F). Total steaming time ~20–40 seconds depending on machine.
7
Finish milk
Turn off the steam, wipe and purge the wand again. Tap the pitcher on the counter twice and swirl to remove any remaining large bubbles and to integrate foam with liquid milk. The milk should be glossy and pourable with fine microfoam.

8
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring the milk slowly into the center of the espresso from about 2–3 cm above, then lower the pitcher and increase flow to allow the foam to rise and form a layer about 1–2 cm thick on top. Aim for roughly 1:1:1 ratio of espresso:steamed milk:foam by volume (for a classic cappuccino).
9
Sweeten and garnish
If desired, stir in up to 1 tsp sugar into the espresso before pouring milk so it dissolves fully. Lightly dust cocoa powder or ground cinnamon on top for garnish.
10
Serve
Serve immediately while hot in a pre-warmed cup (about 150–180 ml capacity).