Cappuccino Recipe
Make Cappuccino Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Cappuccino
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Milk
Garnish / optional
Method
Equipment & setup
Prepare equipment
Preheat a 150–180 ml (5–6 oz) cappuccino cup by filling it with hot water; let sit while preparing espresso. Ensure espresso machine is warmed up (group head and portafilter hot) and steam wand is clean. Fill the espresso portafilter with a dry, clean basket.
Espresso
Dose, tamp and pull espresso
Weigh 18 g of freshly ground espresso coffee and distribute evenly in the portafilter basket. Tamp with 15–20 kg of pressure to create a flat, level puck. Lock the portafilter into the group head and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (adjust grind or dose slightly to hit yield/time). Pour the extracted espresso into the preheated cappuccino cup and discard the cup water.
Milk steaming & frothing
Purge and position steam wand
Purge the steam wand for 1–2 seconds to remove condensate. Dip the wand tip into 10 ml of milk and purge briefly again to avoid sputtering. Fill a chilled 12–16 oz stainless-steel pitcher with 150 ml whole milk (about one-third full) and wipe the wand with a clean cloth.
Texturize milk
Submerge the steam tip just below the milk surface and start steaming to introduce air for the first 3–6 seconds (you should hear a gentle hissing). Then lower the pitcher so the tip is just below the surface to create microfoam; angle the pitcher to create a whirlpool. Keep steaming until the pitcher feels hot to touch (about 60–65°C / 140–149°F). The final milk should be velvety and smooth with fine microfoam and a glossy surface.
Wipe and purge wand
Turn off the steam, wipe the wand immediately with a clean damp cloth, and purge the wand briefly to clear milk residue.
Settle milk
Tap the pitcher gently on the counter and swirl to pop any large bubbles and to integrate foam with milk for a consistent texture.
Assembly & finishing
Pour milk into espresso
Hold the cup with the extracted espresso at a slight angle. Begin pouring milk from about 4–6 cm above the cup to sink the liquid milk under the crema, then lower the pitcher and move it closer to the surface to allow the microfoam to rise onto the espresso. For a classic cappuccino, aim for roughly equal parts espresso, steamed milk, and foam (about 150 ml total): stop pouring when there is approximately 1–2 cm of foam on top. If desired, finish with a simple latte-art heart or rosette by controlled wrist motion.
Garnish (optional)
Lightly dust the top foam with a pinch of cocoa powder or ground cinnamon. Add sugar or sweetener to taste if desired.