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 portafilter and cup
Run hot water through the espresso machine group head and portafilter for 5–10 seconds. Pour hot water into your serving cup (150–180 ml cup) to warm it, then discard before brewing.
2
Dose and tamp
Measure 18 g of freshly ground espresso coffee for a double shot. Distribute grounds evenly in the portafilter and tamp with approximately 30 lb (13–15 kg) of pressure to create a smooth, level puck.
3
Brew
Lock the portafilter into the machine and start extraction. Aim for about 36 ml of espresso (double shot) in 25–30 seconds. Adjust grind size if extraction time is outside this range.

4
Prepare milk and steam wand
Pour 150 ml of cold whole milk into a chilled stainless-steel milk pitcher (about one-third full). Purge the steam wand briefly (1–2 seconds) to remove condensation, wiping it with a clean cloth.
5
Stretch and texturize milk
Submerge the steam wand tip just below the surface of the milk and open the steam valve to introduce air: you should hear a gentle ‘chirping’ for 3–5 seconds to create microfoam. After stretching, lower the pitcher so the wand tip is deeper and fully aerate into a whirlpool to heat the milk. Continue steaming until the pitcher side becomes too hot to touch for more than 2 seconds (about 60–65°C / 140–149°F). Aim for velvety, glossy microfoam with tiny bubbles and approximately 150 ml final volume.
6
Tap and swirl
Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter to remove large bubbles, then swirl to integrate foam and milk into a smooth textured milk.

7
Combine espresso and milk
Pour the freshly extracted espresso into the warmed serving cup. Hold the milk pitcher high (about 10–15 cm) and begin pouring to sink the liquid milk into the espresso. When the cup is about two-thirds full, lower the pitcher closer to the cup and pour with a controlled wiggle to let the microfoam come forward, forming a rounded milk layer and a small latte-art design if desired. Stop pouring when the cup is filled (classic cappuccino is roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam).
8
Garnish and serve
Lightly dust the top with cocoa powder or ground cinnamon (about 1 tsp). Add sugar or sweetener to taste if desired. Serve immediately while hot.