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
Warm cup and prepare machine
Preheat a 6–8 oz (180–240 ml) cappuccino cup by rinsing with hot water or placing it on the espresso machine cup warmer. Ensure the espresso machine is fully warmed up and the portafilter and group head are clean.
2
Fill the espresso machine water reservoir with fresh filtered water. Turn on the machine so it reaches normal operating pressure and temperature.

3
Dose and tamp
Weigh 18 g of freshly ground espresso coffee (fine espresso grind) into a clean portafilter basket. Distribute the grounds evenly, then tamp with steady 20–30 lb (9–14 kg) pressure to create a level puck.
4
Pull the shot
Lock the portafilter into the group head and start extraction immediately. Aim for about 36 ml of espresso in 25–30 seconds. Stop the shot when yield/time are reached and place the extracted espresso into the warmed cup.

5
Purge and position steam wand
Purge the steam wand briefly to remove condensate. Wipe the tip dry with a clean cloth, then position the steam wand just below the surface of 150 ml whole milk in a chilled stainless-steel pitcher at a slight angle.
6
Texturing the milk
Turn on steam and lower the pitcher so the wand tip is near the surface to introduce air for about 3–6 seconds (you should hear a gentle hissing). Then submerge the tip deeper to create a whirlpool and continue steaming until the pitcher exterior feels hot to touch (around 55–65°C / 130–150°F). Aim for silky microfoam with small, glossy bubbles and a velvety texture (final volume will increase slightly).
7
Polish milk
Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam. Wipe and purge the steam wand again.
8
Pouring
Hold the cup with the espresso at a slight angle. Begin by pouring from about 3–4 cm above the cup to incorporate milk with the espresso. As the cup fills, lower the pitcher and pour closer to the surface to allow foam to flow on top, finishing with a controlled lift to create a small rosette or simple heart if desired. The drink should be roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.

9
Optionally dust the top with a light sprinkle of cocoa powder or ground cinnamon and add sugar to taste. Serve immediately while hot.