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 & foam
Optional & garnish
Method
Espresso
- 1
Preheat and prepare
Turn on your espresso machine and allow it to fully heat (about 15–20 minutes). Run a quick shot of hot water through the group head and portafilter to preheat them.
- 2
Dose and tamp
Weigh out 18 g of freshly ground espresso coffee and distribute evenly in a clean, dry portafilter basket. Tamp with consistent 15–30 lb pressure so the puck surface is level and compact.
- 3
Brew
Lock the portafilter into the machine and start extraction. Aim for a 36 ml espresso yield (approx. 1:2 ratio) in 25–30 seconds. Adjust grind size if extraction is significantly faster or slower. Pour the double espresso into a 150–180 ml cappuccino cup.
Milk & foam
- 4
- 5
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Wipe it dry with a clean cloth. Place the tip of the wand just below the milk surface at a slight angle to create a whirlpool when steaming.
- 6
Stretch and texture the milk
Turn on steam to full power. Lower the pitcher slightly so the wand tip is just breaking the surface to introduce air for about 3–5 seconds (you should hear a gentle hissing). Then raise the pitcher so the wand is deeper to heat the milk and create a tight whirlpool, continuing until milk reaches 60–65°C (140–149°F) or the pitcher is too hot to hold comfortably (~30–45 seconds total). Aim for silky, microfoam with very small bubbles.
- 7
- 8
Combine and pour
Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 5–6 cm (2 in) above the cup to mix milk with espresso, then lower the pitcher and pour more steadily to allow the microfoam to sit on top. For classic cappuccino, aim for roughly equal parts espresso, steamed milk, and foam (about 1–1–1). Finish with a controlled wiggle or quick lift to create a small rosette or simple heart if desired.
Optional & garnish
- 9
Sweeten
If you prefer sweetness, stir 1 tsp granulated sugar or simple syrup into the espresso immediately after brewing so it dissolves evenly before adding milk.
- 10
Garnish
Lightly dust the top of the foam with about 1 tsp cocoa powder or ground cinnamon using a fine sieve for a finishing touch.