Espresso + milk
Cappuccino
A classic balance of espresso, steamed milk and foam.
Where it came from
Italy
early 20th century
Its name refers to the brown robes of Capuchin friars. Vienna had similar coffee-and-cream drinks earlier, but the espresso-and-milk cappuccino is distinctly Italian.
Make it at home
Starting recipe
You'll need
- Double espresso
- 36 g
- Steamed milk
- 80–100 g
- Foam
- 40–60 g
- 01
Pull
Make a double espresso in a 150 to 180 ml cup.
- 02
Steam
Aerate the milk a little more than for a flat white, then heat it until glossy.
- 03
Pour
Pour milk first, then finish with a visible cap of foam.
At a café
Ask for it dry if you want more foam, or wet if you want more steamed milk.