Restaurants›Willow›Latte / Cappucino Recipe

Latte / Cappucino Recipe

Inspired by Willow
Time7m
Serves1

Make Latte / Cappucino Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

Milk (for latte)

Milk (for cappuccino)

Garnish & extras

Method

Espresso

1

Prepare portafilter

Dose approximately 18 g of freshly ground espresso into the portafilter basket. Level and tamp evenly with about 20–30 lb (9–13 kg) pressure to create a smooth puck.

2

Brew

Lock the portafilter into the espresso machine and start extraction. Aim for ~36 ml of espresso in 25–30 seconds (for a double shot). If using a manual espresso device, target similar yield and timing.

Milk (for latte)

3

Cold milk preparation

Measure 200 ml cold whole milk and pour into a chilled stainless-steel milk pitcher (use the additional 30 ml only if you want a slightly larger drink).

4

Steam milk

Purge the steam wand briefly. Submerge the tip just below the surface and start steaming to create a slight whirlpool. Stretch the milk by keeping the tip near the surface for 3–6 seconds to introduce microfoam, then submerge deeper to heat. Heat milk to 60–65°C (140–149°F). Aim for smooth, velvety microfoam with tiny bubbles, not dry foam.

5

Pour latte

Tap the pitcher gently on the counter and swirl to polish the milk. Pour the espresso into a 12–14 oz (350–400 ml) cup, then pour steamed milk steadily, starting higher to integrate, then lower to create latte art if desired. Finish with a small starch of foam on top.

Milk (for cappuccino)

6

Cold milk preparation

Measure 150 ml cold whole milk into a chilled milk pitcher (use additional 30 ml only if you want a larger volume).

7

Steam for cappuccino

Purge the steam wand. Position the tip at or just below the surface to introduce more air for 5–8 seconds to create thicker foam. Then submerge to create a strong whirlpool and heat to 65–70°C (149–158°F). Aim for velvety, dense foam with more volume than latte microfoam.

8

Assemble cappuccino

Pour the espresso into a 6–8 oz (180–240 ml) cup. Start pouring milk from a higher distance to mix, then bring the pitcher closer to the cup and give a final short pulse to deposit a 1–2 cm layer of dense foam on top.

Garnish & extras

9

Sweeten: Stir in sugar or flavored syrup into the espresso before pouring milk if desired (use ~1 tbs or to taste).

10

Finish: For a latte, dust a light sprinkle of cinnamon or cocoa on top. For a cappuccino, dust cinnamon or cocoa over the foam. Serve immediately.