What is a cappuccino? Many people rely on it and it’s a staple of any café menu, but what is it really? The cappuccino has evolved and become relatively standardized, with the Italian method of consumption requiring the espresso-based beverage to be no more than six ounces and produced with half milk and half froth. A cappuccino can typically be ordered up to 12 ounces in conventional coffee shops, but one essential requirement is still present: the coffee beverage must be made with the distinctively dense milk froth.
The beverage’s foam has changed over time from being rather firm and airy to becoming creamier. Smaller, more tightly packed air bubbles seen in microfoam are silkier on the taste and blend in perfectly with the crema of the espresso.
History of The Cappuccino
At least based on the history that has been documented, people have been putting milk in their coffee for more than 400 years. This practice is supposed to have been pioneered by a Dutch diplomat to China in 1660, and in the late 19th century, a café owner in Vienna started offering milk and coffee to his patrons because they couldn’t handle his potent Turkish coffee.
The ancestor of the cappuccino gained popularity in Austria in the 1700s. After Vienna’s Kapuzin friars, who wore hooded, dark robes that matched the coffee’s color. The same religious order had Capuchin friars in Italy, after the Franciscan monks who wore lighter-colored hoods and had more milk and less coffee.
In Vienna coffeehouses, Cappuccino was originally served as coffee with milk and sugar, then with additional spices or flavorings, and eventually as coffee with whipped cream on top. The same beverage is still available today in Austria; it is called wiener melange, which translates to “Vienna mix” in Austria. It is a typical cappuccino made with espresso, steamed milk, and milk foam.
It wasn’t until well after the development of the modern espresso machine in the late 19th and early 20th centuries that what we now know as espresso really came into its own. In actuality, the Italian version of the cappuccino was first mentioned in print in the 1930s, and images from that era still depict it being served with coffee, whipped cream, and decorative chocolate, precisely like the Cappuccino from Austria. However, espresso – and espresso beverages – swiftly gained popularity all over the world once espresso machines with better technology were readily available after the Second World War.
One of those espresso beverages, cappuccino, made its way onto cafe menus in the 1950s. One key factor was that the new machines could heat and froth milk in addition to producing excellent, thick, dark coffee. The “new” cappuccino, often known as a caffè crema, was created using espresso and steaming milk. Later, as espresso, steamed milk, and milk foam were added, the beverage changed and developed into the cappuccino that we know and love today. (The cinnamon or chocolate garnish has also grown somewhat stale.
In the past, cappuccinos were considered “morning drinks,” and stronger espresso was served later in the day. Nowadays, you may find customers drinking cappuccinos at any time of day throughout most of Europe. You’ll realize why once you try this delectable mix.
How To Make Perfect Cappuccino
The word “foam” is almost a synonym for a cappuccino. If you start with cold milk that has just been taken from the refrigerator, you can achieve that velvety, pillowy microfoam. Next, gently immerse your steam wand so that when you turn it on, you immediately hear a huge gulp of air. Move the milk pitcher up until you can no longer hear any noise once the cold milk begins to warm up (approximately five seconds and 100 degrees Fahrenheit).
Aeration, or the incorporation of air into the milk, is what is happening at this point. As quickly as possible, add as much evenly distributed air as you can since otherwise, the milk proteins will start to lose some of their malleability, making the foam rigid and soap-like. Similar mechanisms explain why whisking scrambled eggs after they have cooled off rather than when they are still hot on the pan makes them so much fluffier.
Once the smooth, steamed milk froth is prepared, add enough to an espresso shot to fill a six-ounce cup. Use a spoon to add more or less froth to your beverage as you would to a standard cappuccino.
Flavor Profile
A common cappuccino ratio is one part espresso to two parts heated milk and foam, making it a rather potent espresso beverage. The ideal cappuccino has a creamier mouthfeel and a stronger coffee flavor than a café latte because there is more air in the milk foam. The cappuccino maintains a robust coffee flavor with a more prominent milky sweetness, making it similar to an espresso macchiato.
Similar Drinks Introduction
In terms of size and flavor profile, a flat white and a cappuccino are quite similar espresso drinks. A significant distinction is that a cappuccino has thick froth on top, whereas a flat white has less foam. Modern versions would have foam with the same texture but higher density in the cappuccino.
The caffè latte is like the cappuccino’s older brother. Choose a latte with more froth if your preference is for a milkier beverage but the café you are at does not offer a large cappuccino.
Cappuccinos Vs. Lattes
Both espresso beverages also have steamed milk and foamed milk as extra ingredients. Before getting into the specifics, the main variations are:
In a classic cappuccino, the espresso, steamed milk, and foamed milk are all distributed evenly. More steamed milk and a thin coating of foam are present in lattes.
While a latte combines steamed milk and espresso, a cappuccino has different layers.
What is in a Cappuccino?
The bottom layer of a cappuccino begins with one or two shots of espresso, which was perfected and made popular during both World Wars (typically two in the United States). To give the beverage a rich, velvety texture, a second layer of steaming milk is placed on top, followed by a thick coating of airy foam.
Due to having less milk and more foam than a latte, a cappuccino boasts a considerably stronger espresso flavor. When a barista can make the ideal cappuccino, they are up to the task. A properly produced cappuccino will have a 1-to-1 ratio of liquid to foam, which specialists may calculate based on the drink’s weight.
What is in a Latte?
A single or double shot of espresso serves as the foundation of every latte. The result is a thick, creamy beverage with a more subdued espresso flavor. This espresso is then mixed with a number of ounces of heated milk. Espresso and steamed milk are typically mixed in a ratio of roughly one to two. A layer of froth is then placed on top of the latte.
Due to the explosion in the popularity of lattes over the past 20 years, there are many different ways to make them. The Latte is continuously modified, and by adding tastes like vanilla and hazelnut, it is frequently turned into a sweet variant.
Is a Latte or Cappuccino healthier?
Depending on how you define “healthy,” Because a cappuccino contains less milk, it probably has less calories. Our 12-ounce cappuccino at The Coffee Bean & Tea Leaf® is crafted with whole milk and has 130 calories, whereas our 12-ounce latte has roughly 210 calories. These drinks are also fantastic with non-fat milk or alternative milk like almond, coconut, or oat milk.
Coffee Bean Recommendations
How do you decide which coffee to buy when it’s time to make the ideal cappuccino? Depending on whether you like a conventional cappuccino or something a little more adaptable, here are a couple of our suggestions.
- To make a classic cappuccino
Oren’s Italian Roast makes us think of something that is really authentically Italian by combining bittersweet chocolate and raisins with a deep, dark degree of roasting.
- To make a caffeinated cappuccino
Deep cocoa, toasted nut, and molasses aromas in Joe’s Nightcap House Decaf combine beautifully with foamed milk to create a more subdued and cozy cappuccino.
- To make a versatile cappuccino
Hang Tough from Stay Golden is loaded with sweet almond, lemon, and deep chocolatey delight. It tastes well with frothed milk whether served as espresso or on its own as filter coffee.
- To make an unexpected cappuccino
Sumatra Kerinci airship Honey has fruity-floral overtones of ripe plum and grapefruit.