Cappuccino Recipe

Inspired by The Morris

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
Prepare and dose
Preheat your portafilter by running a short blank shot or heating it under hot water, then wipe dry. Grind 18 g of fresh espresso beans to a fine grind similar to table salt.
2
Tamp and brew
Distribute grounds evenly in the portafilter, tamp with 15–20 kg of pressure until level, and lock into the machine. Brew a double shot aiming for about 36 ml of espresso in 25–30 seconds. Adjust grind/finesse if extraction is too fast or slow.

3
Purge and fill steam wand
Purge the steam wand briefly to remove condensation. Pour 150 ml whole milk into a chilled metal pitcher (preferably 12–16 oz pitcher) to allow room for expansion.
4
Stretch and texture milk
Position the steam tip just below the surface of the milk and turn on the steam to introduce air for 3–6 seconds until the milk volume increases slightly and you hear a gentle hissing. Then submerge the tip deeper and angle the pitcher to create a whirlpool; continue steaming until the pitcher surface reaches about 60–65°C (140–149°F) and milk has a glossy, microfoam texture. Turn off steam before removing the wand.
5
Wipe and purge wand
Wipe the wand immediately with a damp cloth and purge briefly to clear milk residue.
6
Settle and polish
Tap the pitcher on the counter to remove large bubbles and swirl to integrate foam. Aim for about 1–1.5 cm of fine microfoam on top. If using extra milk for latte art, keep it in the pitcher and swirl to maintain texture.

7
Preheat cup and pour espresso
Preheat a 150–180 ml cappuccino cup by rinsing with hot water, then pour the 36 ml double espresso into the cup.
8
Combine milk and espresso
Hold the pitcher close to the cup and begin pouring milk slowly into the center of the espresso. With the microfoam integrated, raise the pour slightly to let liquid milk mix, then lower and pour the foam to create a roughly 1:1:1 ratio of espresso:steamed milk:foam (final cup ≈ 150–180 ml). If desired, use the extra milk for latte art while controlling flow and wrist motion.
9
Garnish and sweeten
Lightly dust the top with 1 tsp cocoa powder or ground cinnamon. Add up to 1 tsp granulated sugar or sweetener to taste and stir gently if added.
10
Serve immediately while hot. Enjoy.