Cappucino Recipe

Inspired by Vinaigrette

Time8m

Serves1

Make Cappucino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare portafilter
Weigh 18 g of freshly ground espresso (fine espresso grind). Distribute grounds evenly in the portafilter and tamp with 15–20 kg of pressure to create a smooth, level puck.
2
Brew espresso
Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for about 36 ml of espresso extraction in 25–30 seconds. Adjust grind if extraction is significantly faster or slower. Pour the espresso into a 150–180 ml pre-warmed cappuccino cup.

3
Purge steam wand
Purge the steam wand briefly for 1–2 seconds to remove condensation, then wipe with a clean cloth.
4
Pour milk into pitcher
Pour 150 ml of whole milk into a chilled stainless-steel steaming pitcher. The pitcher should be about one-third full to allow room for expansion.
5
Steam milk for microfoam
Submerge the steam tip just below the surface and begin steaming, keeping the tip near the surface for 3–6 seconds to introduce air and create foam (a gentle ‚hissing’ sound). After initial stretching, submerge the tip deeper to heat the milk to 60–65°C (140–149°F) while creating velvety microfoam. Aim for a texture that is glossy and smooth with small, fine bubbles. Total steaming time is typically 20–40 seconds depending on equipment.
6
Polish milk
After steaming, tap the pitcher gently on the counter and swirl the milk to integrate foam and liquid milk, removing larger bubbles and producing a silky texture.

7
Sweeten (optional)
If you want your cappuccino sweetened, add 1 tsp of sugar or simple syrup to the espresso and stir briefly so it dissolves.
8
Pour milk
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 6–8 cm above the cup to incorporate milk with the espresso. As cup nears three-quarters full, lower the pitcher to about 2–3 cm and pour more steadily to allow foam to sit on top. For a classic cappuccino, aim for roughly equal thirds: espresso, steamed milk, and foam (approximately 36 ml espresso, 75 ml steamed milk, 40–50 ml foam).
9
Finish
Using a small spoon or by controlled wrist motion, shape the foam if desired. Dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) for garnish. Serve immediately while hot.