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
Equipment (not for consumption)
Method
Prepare Espresso
- 1
Dose and tamp
Measure 18 g of finely ground espresso coffee into a clean portafilter basket. Level the grounds and tamp with firm, even pressure to create a smooth puck.
- 2
Brew
Lock the portafilter into a preheated espresso machine and brew approximately 36 ml of espresso (single to short double) directly into the cappuccino cup or into a small pitcher. Aim for a 25–30 second extraction. If using a stovetop espresso maker (moka pot), brew a strong 36 ml equivalent and keep warm.
Steam and Texture Milk
- 3
Prepare milk
Pour 150 ml of cold whole milk into a chilled stainless-steel frothing pitcher. Insert the steam wand so the tip sits just below the surface of the milk.
- 4
Stretch the milk
Turn on the steam wand at full power and lower the pitcher slightly so the wand tip creates a gentle hissing sound — introduce air for 3–6 seconds to add volume. You should see the milk expand slightly and become glossy.
- 5
Heat and create microfoam
Submerge the wand tip deeper and tilt the pitcher to create a whirlpool. Continue steaming until the milk temperature reaches 60–65°C (140–149°F) on a thermometer or the pitcher becomes too hot to hold for more than a couple seconds. The milk should have a velvety microfoam with small, glossy bubbles and about equal parts liquid milk and foam (roughly 1:1:1 ratio with espresso).
- 6
Polish the milk
Tap the pitcher gently on the counter and swirl to collapse any large bubbles and integrate foam into a silky texture suitable for pouring.
Assemble Cappuccino
- 7
If desired, add 1 tsp sugar or simple syrup to the espresso and stir briefly to dissolve.
- 8
Hold the cup with the espresso at a slight angle. Begin pouring the milk slowly from about 10 cm (4 in) above the cup to incorporate the liquid milk with the espresso. As the cup fills, lower the pitcher and pour more steadily to allow the foam to sit on top. Aim for about equal parts: 36 ml espresso, ~75 ml steamed milk, ~75 ml foam (total ~150 ml).
- 9
Finish by spooning or allowing the last of the microfoam to create a domed top ~1–2 cm above the cup rim. Dust with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) if desired.
- 10
Serve immediately while hot.