De-caf Cappuccino Recipe
Make De-caf 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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Espresso
Steamed milk
Finishing
Method
Espresso
Preheat portafilter and cup
Warm the espresso cup and portafilter by running hot water through the group head or rinsing them with hot water. Discard the rinse water.
Dose and tamp
Dose the portafilter with decaffeinated espresso grounds (approximately 18–20 g for a double shot). Distribute evenly and tamp with consistent pressure to create a flat, even puck.
Brew
Brew two shots of decaffeinated espresso (about 36–40 ml) into the warmed cup using the espresso machine. Aim for a 25–30 second extraction. If using a manual or stovetop method (Moka pot or Aeropress), extract an equivalent-strength decaf espresso-style shot (~2 shots).
Steamed milk
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensation. Position the tip just below the milk surface at a slight angle.
Stretch and texture
Turn on steam full and lower the pitcher slightly so the wand tip is just under the surface to introduce microfoam (a quiet, consistent hissing). Once milk has expanded about 20–30% (reach ~40–45°C / 104–113°F), submerge the wand deeper to create a whirlpool and heat to 60–65°C (140–149°F). Avoid scalding. The result should be silky microfoam with tiny bubbles.
Tap and swirl
Tap the pitcher on the counter and swirl to settle the foam and remove large bubbles. Keep the milk glossy and pourable.
Pour
Hold the cup with the decaf espresso at a slight angle. Begin pouring from about 2–3 inches above, filling the cup until roughly two-thirds full. Lower the pitcher and pour more directly to allow the foam to flow out, creating the classic cappuccino layer (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam). Aim for about 4–6 oz finished drink.
Finishing
Garnish
Lightly dust the foam with cocoa powder or ground cinnamon (about 1 teaspoon) for aroma and presentation.
Serve
Serve immediately while hot. The ideal cappuccino is about 4–6 oz with a velvety foam top and clear separation of layers.