Cappuccino Recipe

Inspired by Lindens

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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1
Preheat
Preheat your espresso machine by running a blank shot (run water through the group head and portafilter) for 10–20 seconds so metal parts are warm. Also preheat your cup by rinsing it with hot water or leaving it under the steam wand briefly.
2
Dose & Tamp
Weigh 18 g of freshly ground espresso into a clean portafilter basket. Distribute grounds evenly, then tamp with 15–20 kg of pressure to create a level puck. Wipe the rim of the portafilter so it seals properly.
3
Pull the shot
Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (double shot). Adjust grind size if extraction is significantly faster or slower.

4
Prepare milk
Pour 150 ml whole milk into a chilled metal steaming pitcher (prefer a pitcher sized for 8–12 oz). If you want extra microfoam, add the optional 20 ml milk for stretching.
5
Purge steam wand
Purge the steam wand for 1–2 seconds to remove condensation, then wipe it clean with a damp cloth to avoid water diluting the milk.
6
Steam
Submerge the steam wand tip just below the milk surface and turn on full steam to introduce air for 2–4 seconds (you should hear a gentle chirping/sigh, not loud screeching). Then lower the pitcher slightly so the wand is deeper and create a whirlpool to heat and texture the milk. Heat to 60–65°C (140–149°F) — the pitcher should be too hot to touch for more than a couple seconds. Total steaming time ~20–40 seconds depending on machine.
7
Settle & polish
Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter once and swirl the milk to pop any large bubbles and integrate foam into a glossy microfoam suitable for pouring.

8
Combine
Pour the pulled espresso into the preheated cup. Immediately pour the textured milk into the center of the espresso, starting higher to incorporate and then moving closer to the cup to allow foam to sit on top. Aim for roughly equal parts espresso, steamed milk, and milk foam (about 1/3 espresso, 1/3 steamed milk, 1/3 foam).
9
Sweeten & garnish
If desired, stir in up to 1 tsp sugar or sweetener into the espresso before pouring milk so it dissolves. Lightly dust the top of the foam with 1 tsp cocoa powder or ground cinnamon for garnish.
10
Serve
Serve immediately while the crema and foam are fresh. Enjoy your cappuccino within a few minutes for best texture and temperature.