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
Preheat and dose
Warm your cup by rinsing it with hot water or letting a small amount of hot water sit in it while you prepare. Weigh 18 g of freshly ground espresso (fine, slightly finer than drip but coarser than Turkish).
2
Tamp and brew
Distribute the grounds evenly in the portafilter, level and tamp with firm, even pressure. Lock the portafilter into the machine. Brew a double shot aiming for about 36 ml of espresso extracted in 25–30 seconds. If using an alternative espresso method (Moka pot/Aeropress), produce a concentrated 30–40 ml espresso-strength brew.

3
Prepare milk and purge wand
Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation.
4
Texturing milk
Submerge the steam wand tip just below the milk surface and open the steam to create microfoam: you should hear a gentle hissing for the first 3–5 seconds to introduce air (stretching) and then lower the pitcher to fully submerge the tip so the wand steams the milk (texturing). Heat milk to about 60–65°C (140–149°F) — when the pitcher becomes too hot to hold for more than a couple seconds. Stop steaming and wipe the wand clean, then purge briefly.
5
Polish milk
Tap the pitcher on the counter and swirl the milk to remove large bubbles and polish the microfoam into a glossy, velvety texture. Let milk rest 10–15 seconds so foam stabilizes.

6
Combine espresso and milk
Pour the 36 ml espresso into your warmed cup. Begin pouring milk from about 3–4 inches (7–10 cm) above the cup to incorporate steamed milk with the espresso. As the cup fills and the crema is breaking through, lower the pitcher and pour with gentle wiggles to form a 1–2 inch (2.5–5 cm) layer of velvety microfoam on top — classic cappuccino ratio is roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam.
7
Finish
If desired, lightly dust cocoa powder or ground cinnamon over the foam (about 1 tsp) and add sugar/sweetener to taste. Serve immediately.