Cappuccino Recipe
Make Cappuccino Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk & Foam
Finishing
Method
Espresso
Preheat portafilter and cup
Run a blank shot of hot water through the portafilter and into your cappuccino cup to warm them. Discard the water.
Dose, distribute, and tamp
Weigh 18 g of freshly ground espresso coffee into the portafilter basket. Level and distribute the grounds, then tamp evenly with about 20–30 lb (9–14 kg) of pressure to create a flat, even puck.
Pull the shot
Lock the portafilter in the group head and start the extraction. Aim for approximately 36 ml of espresso in 25–30 seconds (adjust grind and dose to hit this yield and time). Stop the shot when the target volume/time is reached and place the extracted espresso in the warmed cup.
Milk & Foam
Purge steam wand
Turn on the steam briefly to purge any condensation from the wand, then wipe with a clean cloth.
Texture the milk
Submerge the steam wand tip just below the surface of the milk and turn on full steam. Introduce a small amount of air for 2–4 seconds to create microfoam (you should hear a gentle hissing). Then submerge the wand deeper to create a whirlpool and heat the milk to 55–65°C (130–150°F). Aim for a velvety, dense microfoam with small, fine bubbles; total steaming time ~20–40 seconds depending on equipment.
Polish and set microfoam
Turn off steam, wipe the wand and purge briefly. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam, creating a glossy, pourable texture.
Pour milk into espresso
Hold the cup with espresso at a slight angle. Begin pouring the milk from about 2–3 cm above the cup to integrate steamed milk with the espresso. As the cup fills and the foam thickens, move the pitcher closer and pour more deliberately to allow about equal parts espresso, steamed milk, and foam (classic cappuccino ~1/3 espresso, 1/3 steamed milk, 1/3 milk foam). If desired, perform simple latte art by lowering the pitcher and moving gently to create a rosette or heart.
Finishing
Sweeten and dust
If you prefer, stir in up to 1 tsp of granulated sugar into the espresso before pouring milk, or sprinkle sugar on top. Lightly dust the finished cappuccino with about 1 tsp of cocoa powder or ground cinnamon for garnish.
Serve
Serve immediately while the cappuccino is hot (ideal serving temperature 60–65°C / 140–149°F). Provide a small spoon on the saucer for stirring.