Cappuccino Recipe
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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Espresso
Milk & steaming
Optional finishing
Method
Espresso
Preheat and dose
Preheat your espresso portafilter and cup by running a blank shot of hot water through the group head into the cup, then discard the water. Weigh 18 g of coffee beans and grind immediately to a fine espresso grind (texture of fine sand).
Tamp and brew
Distribute the ground coffee evenly in a 58 mm portafilter (or your basket size) and tamp with ~30 pounds (13 kg) of pressure to create a level puck. Lock the portafilter into the machine and start the extraction aiming for ~36 ml of espresso in 25–30 seconds (ratio ~1:2). Pour the double shot into a 150–180 ml cappuccino cup and set aside.
Milk & steaming
Prepare milk and equipment
Pour 150 ml whole milk into a cold stainless steel steaming pitcher sized for a 180–240 ml cup. Purge the steam wand briefly to remove condensation and then wipe with a clean cloth.
Stretch and texture milk
Position the steam wand tip just below the milk surface and turn on full steam to introduce air for 2–3 seconds — you should hear a gentle hissing 'paper tearing' sound to create microfoam. Then lower the pitcher so the wand tip is deeper and angle the pitcher to create a whirlpool to integrate the foam into glossy microfoam. Target a final milk temperature of 60–65°C (140–149°F). The milk volume should increase slightly (~20–30 ml) and texture should be velvety with fine bubbles.
Wipe and purge
Turn off steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue. Tap the pitcher on the counter and swirl to remove larger bubbles and polish the microfoam.
Combine milk and espresso
Hold the cup with espresso at a slight angle. Begin pouring the milk from about 6 cm above the cup to sink the liquid milk under the crema. As the cup fills and the crema begins to rise, lower the pitcher and pour more slowly to allow the microfoam to come out and form a 1:1:1 ratio of espresso:steamed milk:foam. Pour until the cup reaches the rim, finishing with a controlled wobble or a simple heart/rosette if desired.