Cappuccino Recipe
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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Espresso
Milk
Optional finishing
Method
Espresso
Prepare machine and dose
Preheat the espresso machine by running a short flush of hot water through the group head. Grind 18 g of fresh espresso to a fine, slightly less powdery than moka but finer than drip. Distribute the grounds evenly in a 18–20 g basket and tamp with about 30 lb (13 kg) of pressure to create a level puck.
Extract
Lock the portafilter into the group head and start the extraction. Aim for 25–30 seconds of extraction time for 36 ml of espresso (a typical single/double depending on basket). Stop the shot when you reach about 36 ml (a rich crema should form). Serve immediately into a pre-warmed 150–180 ml cup.
Milk
Purge and prepare steam wand
Purge the steam wand briefly to clear condensate. Pour 20 ml of milk into the frothing pitcher and steam briefly until it reaches 35–40°C to purge remaining water; discard this small amount and wipe the wand.
Steam milk
Pour 150 ml whole milk (cold) into a stainless-steel steaming pitcher with a bit of headspace. Submerge the steam wand tip just below the surface, turn on the steam to introduce air for the first 3–5 seconds to create microfoam, then lower the pitcher so the wand is deeper to heat the milk. Watch the pitcher temperature with your hand; stop steaming when the exterior reads 60–65°C (warm to hot but not scalding). The milk should have a glossy, velvety microfoam with small bubbles and a volume increase of about 20–30%.
Settle milk
Tap the pitcher gently on the counter and swirl the milk to pop any large bubbles and integrate the foam into a smooth, pourable texture.
Pour and combine
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 cm above the cup to integrate milk and espresso, then move the pitcher closer and pour more deliberately to create the classic cappuccino structure: approximately equal parts espresso, steamed milk, and foam (about 1/3 espresso, 1/3 steamed milk, 1/3 foam). Aim for about 150–180 ml final beverage volume.
Optional finishing
If desired, sprinkle 1 tsp cocoa powder or ground cinnamon on the foam. Add sugar to taste and stir gently if you prefer the sugar dissolved—note that stirring will slightly reduce the foam.