Cappuccino Recipe

Time8m

Serves1

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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1
Preheat equipment
Turn on the espresso machine and allow it to reach operating temperature (usually 15–30 minutes). Warm the portafilter by locking it into the group head and running a short blank shot (or run hot water through it), then dry.
2
Grind & dose
Grind 18 g of espresso beans to a fine grind suitable for your machine (texture like powdered sugar but slightly gritty). Place grounds into a 58 mm (or your portafilter size) basket, evenly distribute.
3
Tamp
Use a tamper to apply even, firm pressure (about 20–30 lbs / 9–14 kg) to create a flat, level puck. Wipe any loose grounds from the basket rim.
4
Pull espresso
Lock the portafilter in the group head and start the shot. Aim for a 36 ml double espresso yield in about 25–30 seconds. Adjust grind if shot runs too fast or too slow. Pour extracted espresso into a pre-warmed 150–180 ml cappuccino cup.

5
Prepare steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Wipe with a damp cloth. Place the tip of the wand just below the surface of the milk pitcher with 10 ml of milk to prime if necessary, then purge again briefly and wipe.
6
Texture the milk
Pour 150 ml cold whole milk into a 350–500 ml stainless-steel steaming pitcher. Submerge the wand tip just below the surface and start steaming: introduce air for 3–4 seconds (you should hear a gentle hissing) to create microfoam, then lower the pitcher so the wand tip sits deeper to heat the milk. Continue until the pitcher feels hot to the touch (60–65°C / 140–149°F). Aim for a velvety, glossy microfoam with tiny bubbles and about 1–1.5 cm of foam on top.
7
Polish milk
Tap the pitcher gently on the counter and swirl to eliminate larger bubbles and integrate foam into the milk, producing a smooth, paint-like texture for pouring.
8
Pour and combine
Hold the cappuccino cup with espresso at a slight angle. Begin pouring the steamed milk from about 5–6 cm above the cup to allow milk to sink under the espresso, then lower the pitcher closer and pour more deliberately to bring foam to the surface. Aim for a 1:1:1 ratio of espresso:steamed milk:foam — approximately 36 ml espresso, ~75 ml steamed milk, ~35–40 ml foam — producing a 150–180 ml cappuccino. Finish with a simple heart or circle pattern if desired.

9
Sweeten or garnish
If desired, stir in up to 1 tsp sugar or a small splash of simple syrup into the espresso before pouring milk. Lightly dust the foam with cocoa powder or ground cinnamon using a fine sieve to finish. Serve immediately.