Cappuccino Recipe

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
Prepare machine and portafilter
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Warm and clean the portafilter and group head by running a short burst of water through the group head.
2
Dose and distribute
Weigh 18 g of freshly ground espresso coffee. Distribute the grounds evenly in the portafilter basket, level them, and tamp with steady pressure until you have a smooth, even puck.
3
Pull the shot
Lock the portafilter into the group head. Brew approximately 60 ml of espresso (a double shot) into a pre-warmed 150–180 ml cup. Aim for a 25–35 second extraction; adjust grind size if extraction is significantly faster or slower.

4
Prepare milk pitcher
Pour 150 ml whole milk into a chilled stainless steel milk pitcher. If you prefer slightly more volume for latte art, add up to 30 ml extra milk (total 180 ml). Purge the steam wand briefly to remove condensation.
5
Texturize the milk
Submerge the steam wand tip just below the surface of the milk and turn on steam to introduce air for 3–5 seconds to create microfoam (you should hear a gentle hissing/sighing sound). Then lower the pitcher so the wand is deeper and continue steaming to heat milk to about 60–65°C (140–149°F). Maintain a whirlpool motion to create smooth, velvety microfoam with tiny, glossy bubbles.
6
Wipe and purge wand
Turn off steam, wipe the wand with a clean cloth immediately, and purge briefly to clear any milk from the tip.
7
Settle and texture
Tap the pitcher on the counter once and swirl the milk to integrate foam and liquid milk into a silky texture suitable for pouring. The milk should have a glossy, paint-like consistency.
8
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring the milk from a few inches above to sink the liquid milk into the espresso for a few seconds, then lower the pitcher and pour more steadily to allow the foam to rise and create a roughly equal split: about one third espresso, one third steamed milk, one third foam (classic cappuccino). If desired, finish with a simple heart or rosette by controlling the pour.

9
Sweeten and garnish
If you want sugar, stir 1 tsp granulated sugar or simple syrup into the espresso before pouring milk. Dust the finished cappuccino with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) through a small sieve.