Cappuccino Recipe
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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Espresso
Milk
Garnish & extras
Method
Espresso
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (approx. 10–15 minutes). Run a short shot of water through the group head to warm the portafilter and cup.
Dose and tamp
Weigh 18 g of freshly ground espresso (medium-fine, slightly finer than drip) into the portafilter basket. Distribute evenly and tamp with consistent 30 lb (13–15 kg) pressure to create a level puck.
Pull the shot
Lock the portafilter into the group head and start extraction. Aim for 36–40 ml (single/long single) of espresso in about 25–30 seconds. Adjust grind/finesse if extraction is too fast or slow. Pour the espresso into a pre-warmed 150–180 ml cappuccino cup.
Milk
Purge steam wand
Purge the steam wand briefly to remove any condensate and then wipe it with a clean cloth.
Steam and texture milk
Submerge the steam wand tip just below the surface of the milk and start steaming. Position the pitcher so the wand creates a gentle whirlpool. For cappuccino, incorporate some aeration in the first 2–3 seconds to create dense microfoam, then lower the wand slightly deeper to heat and texturize the milk. Target a final milk temperature of 60–65°C (140–149°F). The finished milk should have a velvety, thick foam layer about 1–1.5 cm thick with small, glossy bubbles.
Settle milk
Tap the pitcher on the counter to pop any large bubbles and swirl to integrate foam and liquid milk for smooth pouring.
Assembly & garnish
Pour milk into espresso
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 5 cm above the cup to mix milk and espresso, then move the pitcher closer and pour more slowly to allow the foam to sit on top. Aim for a 1:1:1 ratio by volume of espresso:steamed milk:foam (roughly 36–40 ml espresso, ~60–70 ml steamed milk, ~40–50 ml foam depending on technique).
Finish and garnish
Using the last bit of foam, create a simple latte-art heart or just a smooth dome of foam. Lightly dust the top with 1 tsp cocoa powder or grated chocolate. Sweeten with sugar or simple syrup to taste if desired.
Serve
Serve immediately with a small spoon. A proper cappuccino is best enjoyed hot and within a few minutes while the foam is creamy.