Cappuccino, Caffè Latte Recipe
Make Cappuccino, Caffè Latte Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Base
Milk for Cappuccino
Milk for Caffè Latte
Garnish
Method
Espresso Base
- 1
Prep
Set up your espresso station: preheat cups, ensure portafilter and group head are clean, and have fresh, filtered water ready.
- 2
Grind and Tamp
Weigh 18 g of freshly ground dark roast coffee. Distribute evenly in the portafilter, then tamp firmly to a smooth, level surface (about 30–40 lb of pressure).
- 3
Extract
Lock in the portafilter and pull a double shot to yield about 60 ml of espresso (two 1–oz shots or roughly 60 ml total).
Milk for Cappuccino
- 4
- 5
Steam to Microfoam
Submerge the steam wand just below the surface to introduce air until the milk roughly doubles in volume, then submerge deeper and heat to 65–67°C (149–153°F) to create a velvety microfoam.
- 6
Texture
Turn off the wand, wipe it clean, and tap the pitcher to settle bubbles, swirling to integrate the foam into a glossy microfoam.
- 7
Assemble Cappuccino
Swirl the espresso into a pre-warmed cup. Pour 60 ml of steamed milk first, then spoon or pour the microfoam on top until the cup is roughly one third foam.
- 8
Finish
Dust the foam with a light layer of cocoa powder or cinnamon for aroma and a hint of sweetness.
Milk for Caffè Latte
- 9
Heat Milk
Pour 180 ml whole milk into a clean pitcher and chill slightly if desired.
- 10
Steam for Lightweight Foam
Steam the milk to 65–68°C (149–154°F) to achieve a silky microfoam with a thin layer of foam.
- 11
Texturing
Swirl to integrate foam and milk and remove large bubbles.
- 12
Assemble Latte
Pour the espresso into a cup, then pour the steamed milk in a steady stream to create a balanced latte with a light foam cap.
Garnish
- 13
Cocoa Dust (optional)
Dust the cappuccino with cocoa powder or cinnamon for aroma and contrast.
