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
Steamed milk & foam
Garnish (optional)
Method
Espresso
- 1
Preheat cup and equipment
Preheat a 150–180 ml (5–6 oz) cappuccino cup by filling it with hot water and letting it sit while preparing. Also run the espresso machine for a quick blind shot or flush to warm the portafilter and group head.
- 2
Dose and tamp
Weigh 18 g of freshly ground fine espresso into a clean, dry portafilter basket (single or double as appropriate). Distribute evenly and tamp with 15–20 kg (33–44 lb) pressure to create a level puck.
- 3
Brew
Brew espresso with 36 ml of water (aim for a 1:2 yield) over about 25–30 seconds. Target a rich, golden-brown crema. Pour brewed espresso into the preheated cup, discarding the cup water beforehand.
Steamed milk & foam
- 4
- 5
Purge and position steam wand
Purge the steam wand briefly to expel condensation. Submerge the tip just below the milk surface and position the pitcher so the wand is near the side at a slight angle.
- 6
Stretch milk (introduce air)
Turn on steam to full power and lower the pitcher slightly so the tip is just breaking the surface for 3–5 seconds to introduce a small amount of air (you should hear a gentle hissing/sighing). This creates the foam; don’t over-aerate.
- 7
Heat and texturize
After stretching, raise the pitcher slightly so the tip is just below the surface to create a whirlpool. Keep steaming until the milk thermometer reads 55–65°C (130–150°F) or the pitcher becomes too hot to hold for more than a couple seconds. Aim for silky microfoam with tiny bubbles and a velvety texture.
- 8
Clean wand and settle milk
Purge and wipe the steam wand immediately after steaming. Tap the pitcher gently on the counter and swirl to pop any large bubbles and integrate foam into milk for pourability.
- 9
Pour and combine
Swirl the milk to keep texture consistent. Hold the cup with the espresso at a slight angle. Begin pouring from about 6–8 cm (2–3 in) above the cup to sink steamed milk beneath the crema, then lower the pitcher and pour more quickly to bring foam to the surface and create a 1:1:1 ratio of espresso, steamed milk, and foam. Aim for about 1–2 cm of microfoam on top.
Finish & Serve
- 10
Garnish (optional)
If desired, dust the top with a light sprinkle of cocoa powder or ground cinnamon. Add sugar or sweetener to taste if preferred.
- 11
Serve
Serve immediately while hot. Enjoy your cappuccino within a couple minutes for best texture and flavor.