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
Preheat and dose
Preheat your espresso cup and portafilter by rinsing with hot water. Measure 18 g of finely ground espresso (single-standard ristretto dose; adjust to 18–20 g for your machine).
2
Tamp and brew
Distribute grounds evenly in the portafilter, tamp with a firm, level pressure. Lock into the machine and pull a 36 ml shot of espresso. Target extraction time 25–30 seconds (adjust grind to hit time). Aim for a rich crema on top.

3
Prepare milk pitcher
Pour 150 ml cold whole milk into a stainless-steel steaming pitcher. Use milk straight from the refrigerator (about 3–5°C) for best foam texture.
4
Purge steam wand
Purge the steam wand for 1–2 seconds to clear condensation. Wipe with a clean cloth.
5
Steam milk
Submerge the steam wand tip just below the milk surface and start steaming to introduce air for 3–6 seconds (you should hear a gentle hissing). Then submerge wand deeper to create a whirlpool and heat milk until the pitcher side feels just too hot to hold (approx. 60–65°C). Aim for glossy, microfoam with small, silky bubbles. Total steaming time ~20–40 seconds depending on equipment.
6
Settle and polish
Tap the pitcher gently on the counter and swirl to integrate foam and remove large bubbles. Purge and wipe the steam wand immediately.
7
Optional latte-art milk
If using extra 50 ml cold milk for latte art, texture this milk similarly to a thinner, more fluid microfoam and keep it slightly cooler so it pours for fine design work.

8
Combine espresso and milk
Pour the freshly pulled espresso into the preheated cup. Hold the pitcher high and begin pouring heated milk into the center to integrate milk and crema, then bring the pitcher closer and pour more steadily to allow foam to sit on top. Stop pouring when cup is full and use a slight wiggle motion to create a small rosette or heart if desired.
9
Sweeten and garnish
Stir in sugar or sweetener to taste (optional). Dust the top with a light sprinkle of cocoa powder or ground cinnamon for garnish.
10
Serve
Serve immediately while hot. A traditional cappuccino is roughly 150–180 ml total volume with a 1:1:1 ratio of espresso : steamed milk : foam.