Cappuccino

What Is a Cappuccino?

The cappuccino is arguably the world's most beloved espresso-and-milk drink. It consists of three equal parts: a shot of espresso, steamed milk, and a layer of dense, velvety milk foam. When made well, it is a harmonious blend of bold coffee flavor, creamy sweetness, and luxurious texture.

The Classic Recipe

• Espresso: single or double shot (25-35ml or 50-70ml)
• Steamed milk: approximately 60-80ml, heated to 60-65°C
• Milk foam: thick, creamy microfoam (about 1cm on top)
• Serving size: 150-180ml cup

What Sets a Cappuccino Apart

The key difference from a latte or flat white is the foam-to-milk ratio. A cappuccino has significantly more foam, creating a lighter, airier texture. The espresso flavor is more prominent because there is less liquid milk to dilute it.

History

Named after the Capuchin monks whose brown robes resembled the drink's color, the cappuccino as we know it evolved in 20th-century Italy. Traditionally, Italians drink cappuccino only in the morning — ordering one after lunch is a faux pas in Italy (though no one will stop you).

Perfect Milk Texture

The foundation of a great cappuccino is properly textured milk:

• Start with cold, fresh whole milk
• Create a whirlpool effect while steaming
• Aim for glossy, paint-like microfoam — no large bubbles
• Final temperature: 60-65°C (above 70°C, milk loses sweetness)

At Röstschmiede, our espresso roasts are calibrated to balance beautifully with milk — the coffee's sweetness and body cut through the foam to deliver a satisfying, well-rounded cappuccino.

← All Topics