Cappucino Recipe
Make Cappucino 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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Espresso
Milk
Garnish (optional)
Method
Espresso
Preheat and dose
Preheat the espresso portafilter and cup by running a short shot of hot water through the grouphead into the cup; discard the water. Weigh 18 g of freshly ground espresso for a double shot and distribute evenly in the portafilter basket.
Tamp and lock
Level the coffee and tamp evenly with about 15–20 kg of pressure so the puck surface is flat. Wipe any loose grounds from the rim and lock the portafilter into the machine.
Pull the shot
Start extraction immediately. Aim for about 36 ml of espresso in 25–30 seconds for a balanced double shot. Stop the shot when the yield is reached and place the cup aside on a towel to keep warm.
Milk
Prepare milk and equipment
Pour 150 ml whole milk into a chilled stainless-steel frothing pitcher (use the extra 20 ml if needed to reach proper fill level). Purge the steam wand briefly to remove condensation.
Stretch and texture milk
Submerge the steam wand tip just below the milk surface and turn on steam to create a gentle hissing that stretches milk for 3–5 seconds (introduce air). Then lower the pitcher so the wand sits deeper and continue steaming to heat milk to 60–65°C (140–149°F), creating velvety microfoam. Total steaming time ~20–30 seconds depending on machine. Tap the pitcher on the counter and swirl to integrate foam and remove large bubbles.
Clean the wand
Wipe the steam wand with a damp cloth immediately and purge briefly to clear milk residue.
Assemble & Garnish
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Pour the textured milk into the center of the espresso in a steady motion. For a classic cappuccino (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam), start low to sink milk, then raise slightly and finish with a dollop of foam on top. Total pour ~20–30 seconds.
Optional sweeten and garnish
If desired, stir in sugar to taste before pouring milk. Dust the top with a light sprinkle (about 1 tsp) of cocoa powder or ground cinnamon for garnish.
Serve
Serve immediately in a preheated 150–180 ml cup so temperature and foam texture are optimal.