Cappuccino

WHAT IT IS

A cappuccino is traditionally one third espresso, one third steamed milk, and one third foam, served in a 5 to 6 oz cup. It is the Italian standard and one of the oldest espresso drinks in the modern cafe vocabulary.

HOW IT IS MADE

A single or double espresso shot is pulled. Milk is steamed to 60 to 65 degrees Celsius with a dense, velvety foam. For a wet cappuccino, more steamed milk is used. For a dry cappuccino, more foam and less steamed milk. The milk and foam are poured over the espresso.

WHAT IT TASTES LIKE

Stronger and more coffee-forward than a latte. The foam gives it a lighter, airier texture. The espresso flavor comes through clearly. In Italy, a cappuccino traditionally has slightly sweetened milk and a distinct coffee-to-milk balance.

WHEN TO ORDER IT

In the morning, as the Italians intended. When you want a 5 oz drink with real espresso character. When you want more foam than a flat white but less milk than a latte.

HOW TO ORDER IT

Just say "cappuccino." Specify "dry" for more foam, "wet" for more milk. At specialty shops, ask about their milk-to-foam ratio preference.

VARIATIONS

Dry cappuccino: mostly foam. Wet cappuccino: mostly steamed milk, close to a flat white. Iced cappuccino: espresso over ice with frothed cold milk. Cappuccino freddo (Italian iced version).

CAFFEINE

About 63 to 125mg depending on single or double shot. Similar to a latte in caffeine but with a much smaller serving size.

According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Cappuccino. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.

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