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 & Froth
Optional garnishes
Method
Espresso
Preheat and dose
Preheat the portafilter and cups by running hot water through the group head and into your cup; discard the water. Weigh 18 g of freshly ground espresso (fine, slightly finer than table salt) and distribute evenly in the portafilter.
Tamp
Level the coffee and tamp with moderate firm pressure (about 30 pounds / 13.6 kg) to create a smooth, even puck. Wipe the portafilter rim.
Brew
Lock the portafilter into the machine and start extraction. Aim for a 36 ml yield (double espresso) in about 25–30 seconds. Adjust grind if extraction is too fast or slow. Pour the espresso into a warmed 150–180 ml cappuccino cup.
Milk & Froth
Purge and position steam wand
Purge the steam wand briefly to remove condensation (use ~5–10 ml). Submerge the tip just below the milk surface and angle the pitcher slightly to create a whirlpool.
Stretch and texture the milk
Turn on steam to introduce air for the first 3–5 seconds (you should hear a gentle hissing) to create foam, then lower the pitcher so the tip is deeper and continue steaming to heat milk to 60–65°C (140–149°F). Aim for glossy, velvety microfoam with small, fine bubbles and about 1–1.5 cm of foam thickness.
Polish milk
Turn off steam, wipe wand immediately and purge briefly. Tap the pitcher on the counter and swirl to integrate foam and remove larger bubbles. Milk should be silky with a creamy texture.
Pour
Hold the cup with espresso at a slight angle and begin pouring from 2–3 cm above to combine milk and espresso. As the cup fills and a layer of foam forms, lower the pitcher and pour more slowly to place the foam on top. For a classic cappuccino, aim for a ratio of roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam (about 150–180 ml final volume). Create a simple latte-art circle or heart if desired.
Finishing
Garnish and sweeten (optional)
If desired, sprinkle up to 1 tsp of cocoa powder or ground cinnamon over the foam. If you prefer sweetness, stir in up to 1 tsp sugar or simple syrup into the espresso before pouring milk, or lightly sweeten the finished drink to taste.
Serve immediately while hot. Clean the steam wand by wiping and purging, and rinse the pitcher.