Restaurants›La Plume›Cappuccino Recipe

Cappuccino Recipe

Inspired by La Plume
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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Espresso

Milk

Finishing

Method

Espresso

1

Prepare and dose

Grind 18 g of fresh espresso coffee to a fine grind suitable for espresso. Distribute evenly in a 18–20 g double basket and tamp with firm, level pressure to create an even puck.

2

Brew espresso

Lock the portafilter into a preheated espresso machine and brew approximately 36 ml of espresso (about 25–30 seconds extraction) directly into a warmed 150–180 ml cappuccino cup or a small demitasse if you prefer stronger crema. Aim for rich, balanced crema and a full-bodied shot.

Milk

3

Prepare equipment

Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher (use slightly more milk if you want to practice latte art). Purge the steam wand for a second to remove water condensation.

4

Aerate and stretch milk

Submerge the steam wand tip just below the milk surface and turn on the steam. Lower the pitcher slightly to let air in for the first 2–4 seconds to create microfoam (you should hear a soft hissing, not loud screeching). After introducing air, raise the pitcher slightly so the wand stays deeper in the milk and texture the milk by creating a whirlpool for 10–20 seconds until the pitcher becomes warm to the touch (around 60–65°C / 140–150°F). Aim for velvety, glossy microfoam with small, dense bubbles.

5

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and integrate foam into a silky texture. If using extra milk for latte art, keep that small portion slightly more aerated.

Assembly & Finishing

6

Sweeten (optional)

If you prefer a sweet cappuccino, add about 1 tsp sugar or simple syrup to the brewed espresso and stir briefly to dissolve.

7

Pour milk

Pour the textured milk into the espresso cup. Start from a higher position to allow liquid milk to mix with the espresso, then lower the pitcher and bring it close to the surface to allow foam to flow out and form a 1–2 cm layer of thick velvety foam on top. For a classic cappuccino aim for roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam (total cup volume ~150–180 ml).

8

Garnish

Lightly dust the top of the foam with about 1 tsp unsweetened cocoa powder or ground cinnamon using a small fine-mesh sieve.

9

Serve

Serve immediately while hot. Cappuccino is best enjoyed within a few minutes to appreciate the contrast of espresso and creamy foam.