The Art of Crafting the Perfect Cappuccino

The cappuccino takes its name from Capuchin friars, referencing their brown robes. Debatably originating in Vienna, Austria with 'Kapuziner' coffee, which included whipped cream and spices, it evolved into the Italian espresso-based cappuccino we adore today.

Cappuccino begins with a perfectly extracted espresso. A balanced espresso shot is essential, typically 25-30ml, brewed at 9 bars of pressure. The goal is a harmonious blend of sweetness, acidity, and bitterness with a robust aroma.

The milk in a cappuccino isn't just any milk—it should be fresh, cold, and ideally whole milk for creamy texture. Heating alters milk's proteins, creating a velvety foam that beautifully melds with the espresso, enhancing mouthfeel and sweetness.

Steam milk to between 65-70°C for optimal sweetness and foam structure. Aerate milk briefly to introduce microfoam, then submerge the wand to create a whirlpool, ensuring even heating and a glossy, paint-like texture.

Pouring is pivotal: tilt the cup slightly and pour steamed milk from the center, then straighten as the foam develops. This creates distinct layers—a rich espresso bottom, a middle blending of milk and coffee, and a smooth top foam.

Traditional cappuccinos adhere to a strict ratio—1:1:1—consisting of one-third espresso, one-third steamed milk, and one-third frothed milk. This precise balance yields the classic cappuccino silhouette known worldwide.

Italians typically enjoy cappuccinos at breakfast, favoring their light, foamy texture. Unlike milky coffees that are enjoyed after meals in other cultures, cappuccinos are morning delights, rarely consumed past 11 AM in Italy.