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
Prepare machine and portafilter
Warm the espresso machine and portafilter by running water through the group head for 15–30 seconds. Dry the portafilter and lock it in place.
2
Dose, distribute and tamp
Dose 18 g of freshly ground espresso into the portafilter. Distribute evenly and tamp with ~30 lbs (13.6 kg) pressure to create a level puck.
3
Pull the shot
Brew a double espresso aiming for 36 ml of liquid in 25–30 seconds. Adjust grind if extraction is too fast/slow. Set the espresso in a pre-warmed cup.

4
Prepare milk and pitcher
Pour 150 ml of whole milk into a chilled stainless-steel frothing pitcher. The pitcher should be about one-third full to allow room for expansion.
5
Purge steam wand and position
Purge the steam wand briefly to remove condensation. Submerge the wand tip just below the milk surface at a slight angle.
6
Aerate the milk
Turn on the steam and lower the pitcher slightly so the wand tip sits at the surface to introduce air for 3–6 seconds. You should hear a gentle 'paper tearing' sound, creating microfoam.
7
Texture the milk
After initial aeration, raise the pitcher to fully submerge the wand tip and position it to create a whirlpool. Continue steaming until pitcher side becomes too hot to hold (~60–65°C / 140–149°F). The milk should be glossy and velvety with fine microfoam.
8
Polish and remove large bubbles
Tap the pitcher on the counter and swirl to break any large bubbles and integrate foam into a silky texture.
9
Pouring
Hold the espresso cup at a slight angle. First pour from about 5 cm above to combine milk and espresso, filling the cup roughly two-thirds. Then lower the pitcher and pour more slowly to allow foam to emerge and create a 1–2 cm layer of microfoam. Finish with a controlled wiggle or heart/rosette motion if desired.

10
Sweeten and garnish
If desired, stir in up to 1 tsp sugar or simple syrup into the espresso before pouring milk. Dust the top lightly with cocoa powder or ground cinnamon to taste.
11
Serve immediately. A classic cappuccino is about 150–180 ml total with a balance of 1/3 espresso, 1/3 steamed milk, and 1/3 foam.