Cappuccino Recipe

Inspired by The Arms

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
Prep portafilter
Preheat the portafilter and cup by wiping or rinsing with hot water. This stabilizes temperature for better crema and prevents rapid cooling of espresso.
2
Dose and tamp
Dose 18 g of freshly ground fine espresso into the portafilter basket. Distribute the grounds evenly, then tamp with 30 pounds (approx.) of pressure to create a level puck. Wipe the rim.
3
Pull espresso
Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for 36 ml in 25-30 seconds. Yield should be approximately 36 ml of espresso with a golden crema. Pour into the warmed cappuccino cup (about 150-180 ml capacity).

4
Prepare milk pitcher
Pour 150 ml of cold whole milk into a chilled stainless steel frothing pitcher (milk should fill pitcher to about one-third to allow expansion).
5
Purge steam wand
Purge the steam wand briefly to remove condensation and then wipe it with a clean towel to ensure dry steam.
6
Texturize milk
Submerge the tip of the steam wand just below the surface of the milk. Start steaming with the wand tip near the surface to introduce air for 3–6 seconds until milk volume increases slightly and you hear a gentle hissing (microfoam formation). Then lower the pitcher so the wand is submerged deeper and continue heating to 55–65°C (130–150°F), creating a velvety, glossy microfoam with small bubbles. Turn off steam and wipe and purge wand immediately.
7
Settle milk
Tap the pitcher gently on the counter and swirl the milk to remove larger bubbles and integrate foam for a silky texture suitable for latte art or even pour.
8
Pour milk
Hold the cup with espresso at a slight angle. Begin pouring from about 4–5 cm high to sink liquid milk beneath crema for the first portion, then lower the pitcher and move it closer to the cup to pour the microfoam and create a domed cappuccino. Aim for roughly equal parts espresso, steamed milk, and foam (about 36 ml espresso, ~60 ml steamed milk, ~50 ml foam). Finish with a gentle wiggle or lift to create a rosette or a smooth dome of foam.

9
Sweeten or dust
If desired, sprinkle up to 1 tsp of cocoa powder or ground cinnamon over the foam. Add sugar or sweetener to taste before pouring milk if you prefer it sweetened; otherwise serve as is.