Cappuccino Recipe

Inspired by Sava's

Time8m

Serves1

Make Cappuccino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep portafilter and machine
Warm the portafilter and cup by rinsing briefly with hot water from the machine. This stabilizes temperature for extraction.
2
Dose and tamp
Weigh 18 g of freshly ground espresso coffee (fine, slightly finer than drip) into the portafilter basket. Distribute evenly and tamp with 15–20 kg of pressure so the puck is level and compact.
3
Extract
Lock the portafilter into the machine and start the shot. Aim for 40 ml of espresso in 25–30 seconds. Adjust grind or dose to hit this yield and time. Remove and set the cup with extracted espresso aside, keeping it warm.

4
Prepare steaming pitcher
Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher (use a pitcher sized for about 8–10 oz total). Position the tip so the milk level is just below the bottom of the steam wand tip.
5
Purge wand & submerge
Purge the steam wand for 1–2 seconds to clear condensate. Submerge the tip just below the surface of the milk and turn on steam at full power.
6
Stretch milk
Begin with the tip near the surface to introduce air for the first 3–6 seconds, creating microfoam. You should hear a gentle paper-tearing or light hissing sound, not loud screeching. Lower the pitcher slightly as foam expands to keep the tip just below the surface.
7
Texturize milk
After initial stretching, raise the pitcher so the wand tip is deeper in the milk and angle the pitcher slightly to create a whirlpool. This integrates the foam into a glossy, velvety microfoam. Steam until the pitcher edge becomes too hot to hold comfortably (about 60–65°C / 140–149°F).
8
Purge & polish
Turn off the steam and immediately wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to break any large bubbles and polish the texture into a smooth, paint-like microfoam.

9
Combine espresso and milk
Give the espresso a light swirl. Pour the milk into the espresso: start from about 4–6 cm above the cup to allow the liquid milk to mix with the espresso for the first seconds, then move the pitcher closer and finish with a controlled pour to create a 1:1:1 ratio of espresso, steamed milk, and foam (roughly 150 ml milk into a 150–180 ml cup yields a classic cappuccino with ~1–2 cm foam on top).
10
Optional sweeten and garnish
If desired, stir in up to 1 tsp sugar or a little simple syrup into the espresso before pouring milk. Lightly dust the finished foam with cocoa powder or ground cinnamon (about 1 tsp) for garnish.
11
Serve
Serve immediately in a pre-warmed 150–180 ml (5–6 oz) cappuccino cup. Cappuccino is best enjoyed hot, within a few minutes of preparation.