Cappuccino Recipe
Make Cappuccino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Garnish
Method
Espresso
Prepare machine and dose
Preheat your espresso machine and portafilter by running a blank shot or rinsing with hot water. Weigh 18 g of freshly ground espresso (medium-fine grind suitable for your machine) and distribute it evenly in the portafilter. Tamp with firm, even pressure to create a flat, level puck.
Pull the shot
Lock the portafilter into the group head and start extraction. Aim for approximately 36 ml of espresso (a 1:2 brew ratio) in about 25–30 seconds. Adjust grind if timing is significantly shorter or longer. Pour the espresso into a pre-warmed cappuccino cup (around 150–180 ml capacity).
Milk
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip of the wand just below the milk surface and position the pitcher so the wand is slightly off-center to create a gentle whirlpool.
Texture the milk
Turn on the steam and lower the pitcher just enough for the wand tip to introduce a small amount of air (you should hear a light hissing) for 2–4 seconds to create microfoam. Then raise the pitcher slightly so the wand is deeper and continue steaming to heat milk to about 60–65°C (140–149°F). The milk should have a glossy, velvety microfoam with tiny bubbles and a rolling vortex.
Polish milk
Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and integrate foam into a smooth, silky texture.
Assemble
Hold the cup with the pulled espresso at a slight angle. Begin pouring the milk from about 10 cm (4 in) above the cup to incorporate liquid milk with the espresso, then lower the pitcher as the cup fills to pour more foam on top. Aim for roughly equal parts espresso, steamed milk, and milk foam (about one third each). Finish with a controlled lift and wiggle if you wish to create simple latte art.
Sprinkle about 1 tsp of cocoa powder or ground cinnamon over the foam for garnish.
Serve immediately while hot.