Restaurants›Lusi YYC Italian Kitchen & Pizzeria›Traditional Cappuccino Recipe

Traditional Cappuccino Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Traditional Cappuccino Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 18 g freshly ground espresso coffee; 36 ml filtered water (for espresso); 150 ml whole milk; 50 ml cold milk (extra for practice); 1 tsp optional sugar or sweetener; 1 tsp cocoa powder; 0.25 tsp ground cinnamon

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time10m

Serves1

Make Traditional 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) freshly ground espresso coffee2.43 tbsp (36 ml) filtered water (for espresso)

Milk & Foam

5/8 cup (150 ml) whole milk3 3/8 tbsp (50 ml) cold milk (extra for practice)1 tsp optional sugar or sweetener

Garnish (optional)

1 tsp cocoa powder1/4 tsp Ground cinnamon

Method

Espresso

Preheat and dose

Warm your espresso cup by rinsing with hot water. Use 18 g of freshly ground espresso (fine grind) and distribute evenly in a 58 mm portafilter basket or appropriate basket for your machine.

Tamp and extract

Tamp the coffee evenly with about 20–30 lb of pressure. Lock the portafilter into a heated group head. Start extraction and aim for a 25–30 second shot yielding about 36 ml of espresso (single ristretto/short). If using a double basket, adjust to produce 36 ml total. Extraction times and yield may be tuned to taste.

Milk & Foam

Measure and chill

Pour 150 ml whole milk from the refrigerator into a chilled stainless-steel steaming pitcher. Using cold milk helps create better microfoam; keep an extra 50 ml cold milk available if you want to practice or correct steaming.

Purge the steam wand

Purge the steam wand for 1–2 seconds to remove condensation, then wipe it clean with a damp cloth.

Stretch and texture the milk

Insert the steam wand tip just below the milk surface at a slight angle. Start steaming with the wand near the surface to introduce air for 3–5 seconds until the pitcher slightly increases in volume (you'll hear a gentle hissing). Then lower the pitcher so the wand tip submerges and continue steaming to create smooth, velvety microfoam, heating the milk to 60–65°C (140–149°F). Aim for a glossy, paint-like texture with very small bubbles.

Polish the milk

Turn off the steam, wipe and purge the wand immediately. Gently tap the pitcher on the counter and swirl the milk to collapse any remaining large bubbles and integrate foam into the milk for a uniform texture.

Sweeten (optional)

If you like your cappuccino sweetened, stir 1 tsp sugar (or preferred sweetener) into the espresso while it's hot so it dissolves fully.

Assemble & Garnish

Pour

Pour the extracted espresso into the warmed cappuccino cup (about 150–180 ml cup). Immediately pour the textured milk into the center of the espresso. Start with the pitcher close to the cup to allow the liquid milk to mix with the espresso, then raise slightly and bring the spout closer to the surface to let the foam flow on top. Aim for a ratio close to 1/3 espresso, 1/3 steamed milk, 1/3 foam (approximately 36 ml espresso, ~60 ml steamed milk, ~50 ml foam).

Finish and garnish

Finish with a gentle wiggle or pull-through motion for simple latte art if desired. Lightly dust the top with a pinch of cocoa powder or a sprinkle of cinnamon if using. Serve immediately.