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 portafilter and cup
Run hot water through the empty portafilter and the serving cup to warm them; discard water. This helps maintain temperature when pulling espresso.
2
Dose and tamp
Weigh 18 g of freshly ground espresso into a clean, dry portafilter basket. Level the grounds, then tamp evenly with 30 pounds (13.6 kg) of pressure to create a smooth, flat puck.
3
Brew espresso
Lock the portafilter into a heated espresso machine and start the shot. Aim for 36 ml of espresso extraction in about 25–30 seconds. Stop the shot when you reach the target volume and crema is golden-brown. Pour the espresso into the warmed cup and set aside.

4
Prepare steam wand
Purge the steam wand briefly to clear condensation. Wipe it dry with a clean cloth and position the milk pitcher under the wand.
5
Measure milk
Pour 150 ml of cold whole milk into a 12–16 oz stainless-steel frothing pitcher. Using cold milk gives more time to texture correctly.
6
Steam and texturize milk
Submerge the steam tip just below the milk surface and start steaming to introduce air for 3–5 seconds (you should hear a gentle hissing). After that, drop the pitcher slightly to fully submerge the tip and continue steaming to heat the milk to about 60–65°C (140–149°F). Aim for a velvety microfoam with small, glossy bubbles and a total milk volume increase of roughly 20–30 ml.
7
Purge and wipe wand
Purge the steam wand immediately after steaming and wipe with a damp cloth to remove milk residue. Place the pitcher on a towel and tap it gently on the counter, then swirl to integrate foam and liquid for a smooth texture.
8
Clean wand (using rinse milk amount)
Purge the steam wand again into a small cup or knock out the 10 ml reserved for cleaning to ensure the wand is free of milk before next use.

9
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk steadily into the center of the espresso from about 2–3 cm above the cup. After about half the milk is poured, bring the pitcher closer and pour more deliberately to allow the foam to rise to the surface, forming a roughly 1–2 cm foam layer typical of a cappuccino.
10
Latte art (optional)
If desired, finish with simple latte art by moving the pitcher gently back and forth, then drawing through the pattern to create a heart or rosette.
11
Finish and season
Sprinkle a light dusting (about 1 tsp) of cocoa powder or ground cinnamon over the foam if desired. Add sugar or sweetener to taste and serve immediately while hot.