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 & Foam
Finishing
Method
Espresso
Preheat and prepare
Warm the espresso cup by rinsing it with hot water or running a blank shot to stabilize temperature. This helps maintain crema and body.
Dose & tamp
Weigh 18 g of finely ground espresso into the portafilter, level and distribute gently, then tamp with consistent 30 lb (approx) pressure to create a smooth, even puck.
Pull the shot
Lock the portafilter into a properly preheated espresso machine. Brew until you extract about 40 ml of espresso in 25–30 seconds. Aim for a syrupy, caramel-colored crema. Adjust grind or dose if shot finishes too fast or slow.
Milk & Foam
Purge steam wand
Purge the steam wand briefly to remove condensation and ensure steady steam before submerging into the milk.
Texturing the milk
Position the steam tip just below the surface of the milk at a slight angle. Start steaming with the tip close to the surface for the first 3–5 seconds to introduce air (a subtle hissing sound). Then lower the pitcher slightly so the tip is deeper and create a whirlpool to integrate air and heat evenly. Continue until the pitcher feels warm to the touch (approx 60–65°C / 140–150°F). The milk should have a glossy, velvety microfoam with no large bubbles.
Polish milk
Tap the pitcher on the counter and swirl the milk to remove any remaining large bubbles and to smooth the texture for better latte art.
Assemble & Finish
Combine espresso and milk
Pour the espresso into the warmed cappuccino cup. Hold the pitcher higher to first pour a little warm milk into the center to mix with espresso, then lower the pitcher and pour gently to allow the microfoam to flow on top, creating a roughly 1:1:1 ratio of espresso: steamed milk: foam (approx 60–80 ml total beverage). Use controlled wrist motion for simple latte art if desired.
Garnish
Lightly dust the foam with 1 tsp cocoa powder or ground cinnamon. Add sugar or sweetener to taste and stir gently into the beverage if desired.
Serve
Serve immediately while the crema and microfoam are fresh. A traditional cappuccino is served in a 150–180 ml cup.