Cappucino Recipe
Make Cappucino 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
Milk & Foam
Finishes
Method
Equipment Prep
Warm the cup: place a 180–220 ml (6–8 oz) cappuccino cup on the espresso machine cup warmer for 30–60 seconds or rinse it with hot water and discard. This helps maintain crema and temperature.
Purge and clean the steam wand: turn the steam on briefly to expel water, then wipe with a clean cloth.
Make the Espresso
Dose and Tamp
Weigh 18 g of finely ground espresso coffee. Distribute the grounds evenly in the portafilter and tamp with 30 lbs (13–15 kg) of pressure to produce a level puck.
Brew
Lock the portafilter into the group head and start extraction immediately. Pull a double shot (approximately 36–40 ml) of espresso into the warmed cup; extraction time should be about 25–30 seconds. Aim for a rich crema on top.
Steam and Texture the Milk
Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher (use a pitcher size with room for expansion).
Purge the steam wand again briefly and position the tip just below the milk surface at a slight angle. Start steaming with the wand near the surface to introduce air for 1.5–3 seconds to create microfoam; you should hear a soft hissing, not loud screeching.
After introducing air, submerge the wand 1–2 cm deeper and continue steaming to heat milk to 60–65°C (140–149°F). Keep the pitcher tilted to create a whirlpool to break large bubbles into silky microfoam. Total steaming time about 20–40 seconds depending on machine power.
Turn off steam, wipe and purge the wand immediately. Tap the pitcher gently on the counter and swirl to settle the foam and eliminate any remaining large bubbles. The milk should be velvety and pourable with fine microfoam.
Assemble the Cappuccino
If desired, add sugar or sweetener to the espresso and stir briefly to combine while crema is fresh.
Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 cm above the cup to incorporate milk with espresso. As the cup fills and the crema rises, bring the pitcher spout closer (1–2 cm) and pour more slowly to lay a 1–2 cm layer of dense microfoam on top. Aim for roughly equal parts espresso, steamed milk, and foam (about 1/3 each).
Optional: finish with a light dusting of cocoa powder or ground cinnamon on the foam.
Serve & Clean
Serve immediately while hot. Typical serving temperature should be around 60–65°C (140–149°F).
Clean the steam wand and portafilter: wipe and purge the wand, knock out the coffee puck, and rinse the portafilter to keep equipment ready for next use.