Cappuccino Recipe
Recipe information
Make Cappuccino in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Espresso
Milk & Foam
Garnish (optional)
Espresso
1. Preheat and dose
Preheat your espresso machine portafilter and cup by running a blank shot or flushing hot water through them. Weigh 18 g of finely ground espresso and distribute evenly in the portafilter basket.
2. Tamp
Tamp the coffee firmly and levelly with about 20–30 lbf of pressure to create an even puck.
3. Extract
Lock the portafilter into the machine and extract a single or double espresso aiming for ~40 ml of espresso in 25–30 seconds. Adjust grind size or dose if extraction is much faster or slower.
Milk & Foam
4. Pour milk and purge wand
Pour 150 ml of cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensed water.
5. Stretch and texture milk
Submerge the steam wand tip just below the surface of the milk and turn on steam to introduce air for about 3–5 seconds (you should hear a gentle hissing). Then lower the pitcher so the wand is deeper and continue steaming to heat and create microfoam until the pitcher feels just hot to touch (60–65°C / 140–149°F). Aim for a velvety, glossy texture with small, even bubbles.
Assemble & Garnish
7. Sweeten (optional)
If using sugar or sweetener, add it to the espresso and stir while still hot to dissolve.
8. Combine
Pour the espresso into a preheated 150–180 ml cappuccino cup. Immediately pour the textured milk into the center of the espresso: start from ~1–2 inches above the cup to sink liquid milk, then bring the pitcher closer to the surface and finish with a controlled motion to let foam layer on top, aiming for roughly equal parts espresso, steamed milk, and foam.
9. Garnish
Lightly dust the top with cocoa powder or ground cinnamon if desired. Serve immediately.
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