Cappuccino Recipe
Make Cappuccino Recipe in just 12m. 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
Preheat and prepare
Turn on espresso machine and allow it to fully heat (about 10–15 minutes). Flush the group head briefly and purge the steam wand to remove residual water.
Dose and tamp
Weigh 18 g of freshly ground espresso into a clean portafilter basket. Level the grounds, apply firm, even pressure when tamping (about 30 lbs / 13 kg) to create a smooth puck. Wipe the rim of the portafilter.
Brew espresso
Lock the portafilter into the machine and start extraction. Aim for a 25–30 second extraction yielding about 30–40 ml of liquid espresso (a single ristretto/short shot up to a standard single shot). For a double-shot style cappuccino, use the 18 g dose to yield ~36–40 ml in 25–30 seconds. Stop extraction and set espresso aside in a warmed 150–180 ml cup.
Milk / Foam
Prepare milk pitcher
Pour 150 ml of cold whole milk into a stainless-steel steaming pitcher (milk level should be no higher than halfway up the pitcher to allow for expansion). Place thumb over spout and check thermometer if you use one.
Purge and position steam wand
Purge the steam wand briefly to expel water. Submerge the steam tip just below the milk surface and angle the pitcher slightly so the tip is near the side to create a whirlpool.
Texturize milk
Turn the steam on to create a gentle hissing sound. Keep the tip just below the surface for 3–6 seconds to introduce air, creating microfoam. Then lower the pitcher slightly so the tip is deeper and raise to full steam to heat the milk. Monitor temperature: stop steaming when milk reaches 60–65°C (140–149°F) or when the pitcher becomes too hot to comfortably touch for more than a couple seconds (~65°C). The goal is velvety, glossy microfoam with small, fine bubbles and roughly equal parts liquid milk and foam for a classic cappuccino (about 1:1:1 espresso:steamed milk:foam).
Polish milk
Turn off steam before removing the wand. Wipe the steam wand with a clean, damp cloth and purge briefly. Swirl the milk pitcher and tap it gently on the counter to remove any large bubbles and integrate foam into a silky texture.
Assemble & Garnish
Finish and garnish: Optionally sprinkle a light dusting (about 1 tsp) of cocoa powder or ground cinnamon on the foam. Add sugar to taste if desired.
Serve immediately: Serve the cappuccino immediately while hot. A classic cappuccino is served in a 150–180 ml cup and should have balanced espresso, steamed milk, and foam.
