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
Prepare machine
Turn on the espresso machine and allow it to fully heat (6–15 minutes depending on machine) so the boiler and group head are stable.
2
Dose and tamp
Weigh 18 g of freshly ground espresso coffee (fine grind for espresso). Distribute evenly in the portafilter basket and tamp with steady pressure to create a level puck.
3
Brew espresso
Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds. Adjust grind or dose if extraction time is significantly outside that range. Pour the double shot into a pre-warmed 150–180 ml cup.

4
Prepare pitcher and milk
Pour 150 ml of cold whole milk into a stainless-steel frothing pitcher. Use cold milk for better foam texture and control.
5
Purge steam wand
Open the steam valve briefly to purge any condensation from the wand, then wipe the tip with a clean cloth.
6
Texturize milk (steam)
Submerge the steam wand tip just below the milk surface and start steaming. Create a gentle whirlpool by angling the pitcher slightly. Introduce a small amount of air for the first 2–4 seconds to create microfoam, then submerge the tip slightly deeper to heat the milk. Aim for 60–65°C (140–149°F) and a silky, velvety microfoam with small, glossy bubbles.
7
Finish and rest
Turn off steam, wipe and purge the wand. Tap the pitcher lightly on the counter and swirl to eliminate larger bubbles and integrate foam and liquid milk. If you need to top off, add 30 ml of cold milk to adjust cup fill without losing foam ratio.
8
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Pour the steamed milk with a controlled steady stream starting higher to integrate the milk, then bring the pitcher close to the cup and pour more slowly to allow foam to settle on top. Aim for roughly 1/3 espresso, 1/3 steamed milk, 1/3 microfoam (about 150–180 ml total).

9
Sweeten (optional)
If desired, stir in up to 1 tsp of granulated sugar or simple syrup into the espresso before pouring milk so it dissolves evenly.
10
Garnish
Lightly dust the top of the foam with cocoa powder or ground cinnamon (about 1 tsp) for aroma and presentation.
11
Serve
Serve immediately while the crema and microfoam are fresh. Recommend a 150–180 ml (5–6 oz) pre-warmed cup. Provide a small spoon if sugar was not mixed in.