Restaurants›Le Buzz Plaza Coffee Co›Cappuccino Recipe

Cappuccino Recipe

Name: Le Buzz Plaza Coffee Cos Cappuccino Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Coffee
Ingredients: 18 g finely ground espresso coffee; 60 ml filtered water (for espresso machine); 150 ml whole milk; 30 ml milk (optional for latte art or extra foam); 1 tsp cocoa powder or ground cinnamon; 1 tsp granulated sugar or sweetener

Inspired by Le Buzz Plaza Coffee Co

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

5/8 oz (18 g) finely ground espresso coffee1/4 cup (60 ml) filtered water (for espresso machine)

Milk

5/8 cup (150 ml) whole milk2.03 tbsp (30 ml) milk (optional for latte art or extra foam)

To finish (optional)

1 tsp cocoa powder or ground cinnamon1 tsp granulated sugar or sweetener

Method

Equipment prep

Warm cup and equipment

Preheat a 180–200 ml cappuccino cup by filling it with hot water while you prepare other components. Purge and warm the portafilter and steam wand by running a short shot of water/steam; then empty cup before pouring espresso.

Pulling the espresso

Dose and tamp

Weigh 18 g of finely ground espresso into a clean portafilter basket. Distribute grounds evenly and tamp with steady pressure to create a smooth, level puck.

Brew

Lock the portafilter into a preheated espresso machine and start extraction. Aim for about 25–30 seconds of extraction to yield roughly 30–40 ml of espresso (a double shot). Stop the shot when the volume/time target is reached and set the brewed espresso aside in the warmed cup.

Steaming milk

Prepare milk pitcher

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. If you want extra foam for a drier cappuccino, add the optional extra 30 ml and use a larger pitcher.

Purge steam wand and position

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and angle the pitcher slightly so the wand sits off-center to create a whirlpool.

Stretch then texture

Start steaming with the tip near the surface to introduce air for 2–4 seconds (you should hear a gentle hissing). Then lower the pitcher slightly so the tip is fully submerged to create a steady swirling motion and heat milk to 55–65°C (130–150°F). Aim for microfoam: silky, glossy milk with fine bubbles. Total steaming time ~20–40 seconds depending on machine.

Polish milk

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into creamy microfoam.

Assembling the cappuccino

Pour

Empty the preheated cup of water if still present. Pour the brewed espresso into the warmed cup. Immediately pour the steamed milk into the center of the espresso, holding the pitcher high to start, then lower it and move closer to the cup as the cup fills to allow the foam to sit on top. Aim for approx. 1/3 espresso, 1/3 steamed milk, 1/3 milk foam by volume.

Finish and serve

If desired, dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) and add sugar to taste. Serve immediately while hot.