Grab your wetsuits, we're taking a deep dive into some of our favorite café drinks. This time out, we’re going even further back than its rise to popularity in the '80s, to get to the bottom of the cappuccino.
Definition: A six ounce beverage containing espresso and foamed milk
First Known Usage: Named after Capuchin Friars because of the light brown color of their robe, the first known usage was in Italy in the 1900s, soon after the espresso machine became popularized.
What is a cappuccino?
It’s the go-to drink for many and a standard on any café menu, but what is it really?
As it evolved, the cappuccino has been somewhat standardized that the Italian way of drinking a cappuccino requires the drink to be no larger than six ounces, made with half milk and half foam. In most coffee shops, you can order a cappuccino up to 12 ounces, but one critical aspect stays the same: the drink must be made with that characteristic thick milk foam.
Over time, the drink has evolved from having a fairly airy, stiff foam, to a creamier microfoam. Microfoam has smaller, tighter air bubbles that are silkier on the palate, and integrate seamlessly into the espresso crema.
History of the cappuccino
It’s been said that the modern day cappuccino was named after Capuchin Friars in Italy, as the unique color combination of espresso and milk resembled the Friar’s robes. The cappuccino was popularized in Italy in the early 1900s, resembling a Viennese-style coffee with foam and spices. As the cappuccino made its way around the world, the drink became more simplified — though in Italy it’s still common to have a cappuccino with chocolate syrup or powder sprinkled on the top.
How it’s made
Foam is almost synonymous with the cappuccino. You can get that velvety, pillowy microfoam by starting with your milk cold right out of the fridge. Next, you’ll have your steam wand submerged just slightly, so that when you turn it on you start hearing big sips of air right away. Once the milk starts to heat up (about five seconds and 100 degrees Fahrenheit), move your milk pitcher up so that you no longer hear anything.
This process is called aeration — or the process of integrating air into the milk. It’s important to get as much air in, evenly, as soon as possible, otherwise the milk proteins will start to become less malleable and the foam stiff and soap-like. It’s a similar process for why scrambled eggs are so much fluffier when you whisk them while they’re cool, as opposed to whisking them straight on the hot pan.
Once you have your silky foam ready, pour it into a shot of espresso until a six ounce cup is filled. Feel free to use a spoon to scoop more or less foam on top of your drink, like a traditional cappuccino!
A cappuccino is a relatively strong espresso beverage with a standard ratio of one part espresso to two parts milk and foam. In comparison to a latte, a cappuccino has a more intense coffee flavor, as well as a creamier mouthfeel due to more presence of air in the milk foam. Not far off from a macchiato, the cappuccino maintains a strong coffee flavor with a more pronounced milky sweetness.
In Italy, the cappuccino often includes chocolate syrup or powder on top. Elsewhere in Europe, the drink is more simplified with only espresso, milk, and foam.
The “dry” cappuccino is a variation made with only foam and no hot milk. Since this takes a very large amount of milk to be done without compromising the quality of the steamed milk, most baristas will suggest a drink with less milk, like a macchiato, as having less milk is often the goal in a “dry” cappuccino.
A flat white is a very similar beverage to a cappuccino in terms of flavor profile and size. A key difference is the presence of thick foam atop a cappuccino, whereas with a flat white there is less foam. In more modern versions, the foam would be of a similar texture, with more density present in the cappuccino.
The caffe latte is like the cappuccino’s older brother. If you like your drink on the milkier side, but the café you’re at doesn’t offer a large cappuccino, opt for a latte with extra foam.
For a traditional cappuccino
Deep, dark roastiness meets bittersweet chocolate and raisin in Oren’s Italian Roast, reminding us of something that’s very traditionally Italian.
For a decaf cappuccino
Joe’s Nightcap House Decaf has deep cocoa, toasted almond, and molasses notes that pair perfectly with milk for a more subdued and comforting cappuccino.
For a versatile cappuccino
Hang Tough from Stay Golden is full of deep-chocolaty goodness, sweet almond, and lemon candy. It’s the perfect accompaniment to frothy milk as espresso, or on it’s own as a filter coffee.
For a surprising cappuccino
Airship’s Sumatra Kerinci Honey is earthy, yet sweetly satisfying with notes of ripe plum and grapefruit fruity-floral notes.