Cappuccino / Latte Recipe
Make Cappuccino / Latte 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
Optional
Method
Espresso
- 1
Prepare machine and portafilter
Ensure the espresso machine is warmed up (steam and brew groups heated) and the portafilter is clean and dry. Flush the group head for a second to clear residual water.
- 2
Dose, distribute, and tamp
Weigh 18 g of freshly ground espresso and place in the portafilter basket. Level and distribute the grounds evenly, then tamp with 15–20 kg of pressure to form a flat, compact puck.
- 3
Brew espresso
Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio: about 36 ml of espresso in 25–30 seconds. For a slightly shorter ristretto-style shot reduce to ~25–28 ml and 20–25 seconds.
- 4
Milk
- 5
Pour milk and purge wand
Pour 200 ml cold whole milk into a chilled metal steaming pitcher (for a single cappuccino). Purge the steam wand for 1–2 seconds to remove condensed water.
- 6
Position steam wand and stretch
Submerge the steam wand tip just below the surface of the milk and open the steam valve. Keep the tip near the surface for the first 3–5 seconds to introduce air and create microfoam. You should hear a gentle 'paper tearing' sound, not a loud screech. Stretch milk until the pitcher temperature reaches ~37–40°C (body temperature).
- 7
Texturize and heat
After the initial aeration, lower the pitcher so the wand is deeper and create a whirlpool to break large bubbles and integrate foam. Continue steaming until the pitcher reads 55–65°C (ideal serving temp for cappuccino ~60°C). Turn off steam, wipe and purge the wand immediately with the 20 ml of milk or water to keep it clean.
- 8
Polish milk
Tap the pitcher lightly on the counter and swirl to remove any large bubbles and create a glossy, velvety microfoam with a consistency like wet paint. The milk should be thick and pourable but with distinct foam volume for a cappuccino (roughly equal parts espresso, steamed milk, and foam).
Assemble
- 9
Combine espresso and milk for cappuccino
Pour the espresso into a pre-warmed 150–180 ml cup. Hold the pitcher high and pour a small stream of milk to sink into the espresso, then bring the pitcher closer and increase control to allow foam to flow on top. Aim for roughly 1/3 espresso (30–36 ml), 1/3 steamed milk, and 1/3 foam. Finish with a dollop of thick foam on top.
- 10
Latte variation
For a latte, use 240–300 ml of milk and a larger cup (250–350 ml). Steam milk to produce more integrated silky microfoam with less voluminous foam. Pour in a continuous stream to create latte art: start with the milk high to sink, then lower and wiggle to form patterns. The espresso shot remains the same (18 g dose yielding ~36 ml).
- 11