Cappuccino

If there’s one coffee drink worth sipping out of a classic ceramic coffee mug instead of through the lid of a to-go cup, it's the cappuccino. What makes the cappuccino the king of coffee is its delicate, creamy foam whose airy brilliance can’t possibly be fully appreciated when funneled through the centimeter-long hole of a plastic cup. This foam needs room to breathe. 

The cappuccino is a centuries-old coffee whose Italophile name comes from the light brown color of the hoods worn by the monks, nuns, and friars of the Capuchin order. The cappuccino itself evolved since the 17th century from coffee with a bit of milk to the petite foamy drink it is today. Appreciators of the cappuccino love it for its simplicity — and because it hasn’t received the same over-the-top flavoring and tweaking as its sister drink, the latte (looking at you, pumpkin spice latte).

Read on for everything you need to know about the flawless cappuccino. 

What is a cappuccino? 

When it comes to coffee drinks, it can be daunting to know what to order. Nearly all espresso-based offerings at a classic coffee shop contain two ingredients: espresso and steamed milk. What sets the drinks apart from each other is the proportions of the ingredients, and the technique used to combine them. A cappuccino is distinctively smaller than a latte, but still a bit larger than a flat white or cortado. Ultimately, the defining feature of a cappuccino is its higher ratio of foam. “A traditional cappuccino has an even distribution of espresso, steamed milk, and foamed milk, with the foam distributed throughout," says James Pergola, coffee ambassador at Nestlé Nespresso. “In fact, a well-made cappuccino should have foam from first sip to last.”

How to make a cappuccino 

Unlike a latte, which has a larger ratio of milk relative to coffee, a cappuccino calls for a third espresso, a third steamed milk, and a third of milk foam. The result is a creamy, silky drink with enough foam that you could even eat it with a spoon. 

“A cappuccino is my go-to drink,” says Sahand Hajizadeh, a San Francisco-based coffee obsessive who shares his love of espresso on his Instagram account, @thebrownbarista. “It has less milk than a latte, so the pure coffee flavor is able to come through. It’s also made a bit foamier than a latte, which gives the cappuccino a super creamy texture.” 

To make a cappuccino, simply draw a 2-ounce shot of espresso and steam or froth four ounces of your milk of choice. Carefully swirl the milk into the espresso, and top it with the foam. “Different brands and types of milk will produce different qualities and textures of froth” says Pergola. “For cappuccinos and other milk based drinks, I typically recommend whole milk, as I am a fan of its rich dairy flavor. But it depends on what you are after: full-fat milk creates a silkier, more glossy and ‘pillowy’ foam, whereas skim, or fat-free, milk produces a stiffer, more airy foam.” 

Top your cappuccino with a sprinkle of cinnamon, a dash of cocoa powder, or some fresh orange zest. “A cappuccino is such a photo-worthy canvas,” says Pergola, who doesn’t object to a bit of booze in his coffee. “For me, a bit of Anisette liqueur is always on the table as the perfect topper.”