Cafe Recipe
Make Cafe 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
Finishing & Optional
Method
Espresso
Prepare and pull espresso
Preheat your espresso machine portafilter by flushing hot water briefly through the grouphead. Dose 18 g of freshly ground espresso into a clean portafilter, distribute evenly and tamp with about 30 lbs of pressure to create a level puck. Lock the portafilter into the grouphead and start extraction. Aim for a 25–30 second extraction yielding about 30–40 ml (1–1.3 oz) of espresso (adjust grind and dose slightly if extraction time is off). Set the espresso aside in a warmed cup.
Taste and adjust
Taste the pull for balance — if it is overly bitter, shorten extraction or coarsen grind next time; if sour, lengthen extraction or fine-tune grind. Add the espresso to a warmed 8–10 oz serving cup if not already in one.
Steamed Milk
Prepare milk and steam wand
Pour 8 oz of whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation and then position the tip just below the surface of the milk.
Texturing and steaming
Turn on the steam and lower the pitcher slightly so the wand tip is just at the surface to introduce gentle microfoam for about 3–5 seconds (you should hear a soft hissing). Then submerge the tip deeper to heat the milk to about 60–65°C (140–150°F). Maintain a slight whirlpool to break larger bubbles and create smooth, velvety microfoam. If using extra milk for latte art, keep it separate and swirl to integrate foam.
Wipe and purge wand
Turn off the steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue.
Texture check
Tap the pitcher gently on the counter and swirl to remove any large bubbles; milk should have a glossy, paint-like texture.
Assembling & Finishing
Combine espresso and milk
Hold back the foam with a spoon and pour the steamed milk into the cup with espresso, starting from a higher pour to mix the liquids then lower the pitcher and finish with a controlled stream to allow a small layer of microfoam to sit on top. If you know latte art, finish with a simple heart or rosette.
Sweeten and garnish (optional)
Stir in up to 1 tsp of granulated sugar to taste, if desired. Lightly dust the top with 1/4 tsp cocoa powder or cinnamon for aroma and presentation.
Serve
Serve immediately while hot. Provide a small spoon and a napkin. Recommended serving temperature is 60–65°C (140–150°F).