Cappuccino Recipe

Time12m

Serves1

Make Cappuccino Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat equipment
Turn on your espresso machine to allow it to reach operating temperature (10–20 minutes). Place your cup on the warming tray or run a blank shot of water into the cup to preheat it, then discard the water.
2
Dose and distribute
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent espresso grind and put the grounds into a clean portafilter basket. Level and distribute the grounds evenly.
3
Tamp
Using a flat tamper, press the grounds with steady 15–20 lb (6–9 kg) pressure to create a smooth, even puck. Polish the tamp with a slight twist and wipe any excess grounds from the rim.
4
Pull the shot
Lock the portafilter into the group head. Start the shot and aim for roughly 36 ml of espresso in about 25–30 seconds (adjust grind or dose if extraction is much faster or slower). You want a rich, caramel-colored crema on top. When the shot is finished, remove the portafilter and wipe it clean.

5
Prepare milk pitcher
Pour 150 ml of whole milk into a chilled stainless-steel milk pitcher. Use a pitcher sized appropriately so the milk can expand as it foams (a 12–20 oz pitcher is typical).
6
Purge and position steam wand
Purge the steam wand briefly (1–2 seconds) into a cloth or drip tray to remove residual water. Position the tip of the wand just below the milk surface at a slight angle with the pitcher tilted so the wand is near the side — this helps create a whirlpool.
7
Texturize milk
Turn on the steam wand to full power. Lower the pitcher so the wand tip is just at or slightly below the surface to introduce air and create microfoam for 3–5 seconds (you should hear a gentle hissing, not loud screeching). Then submerge the tip slightly deeper to heat and continue spinning the milk to create a smooth, velvety texture. Monitor milk temperature with a thermometer and stop steaming at about 60–65°C (140–149°F) or when the pitcher becomes too hot to hold for more than a couple seconds.
8
Polish milk
Turn off the steam, wipe the wand immediately with a damp cloth and purge briefly. Give the pitcher a couple firm taps on the counter and swirl the milk to break any large bubbles and integrate foam into a glossy microfoam texture.

9
Combine espresso and milk
Pour the prepared espresso into the warmed cup if not already there. Hold the pitcher close to the cup and begin pouring milk slowly into the center to integrate the steamed milk with the espresso. As the cup fills and foam builds, raise the pitcher slightly and use a controlled wrist motion to let a layer of microfoam settle on top — aim for roughly equal parts espresso, steamed milk, and foam (classic cappuccino ratio: 1/3 espresso, 1/3 steamed milk, 1/3 foam).
10
Optional garnish
Lightly dust the top of the foam with cocoa powder or ground cinnamon if desired (about 1 tsp).
11
Serve
Serve immediately while hot. A cappuccino is typically served in a 150–180 ml cup. Enjoy.