Milk variations
Wet cappuccino
A cappuccino with more steamed milk and less dry foam.
Where it came from
Italian-American cafés
late 20th century
Wet cappuccino is the counterpart to dry cappuccino: a modern ordering term for a cappuccino leaning toward steamed milk rather than a high foam cap.
Make it at home
Starting recipe
You'll need
- Espresso
- 36 g
- Milk
- 120–150 g
- Milk foam
- thin cap
- 01
Build
Pull a double espresso and pour in more steamed milk than a standard cappuccino, keeping the foam light.
- 02
Serve
Serve immediately and adjust sweetness or dilution to taste.
At a café
Recipes and café sizes vary. Use this as the clearest starting point, then make it yours.