The cappuccino is a well-loved coffee drink made from a mix of espresso, steamed milk, and a thick layer of milk foam. You’ll find it in nearly every coffee shop, known for its creamy texture, signature foam top, and neat layers. This drink started in Italy and now people all over the world enjoy it. The cappuccino offers a smooth blend of strong coffee and sweet milk, which is why many people like to start their day with it.
But what makes a cappuccino special, and how did it become so popular? Let’s take a closer look at its background, what it’s made of, and how it compares to other popular espresso drinks.
What Is a Cappuccino?
Cappuccino Explained
A cappuccino is an espresso drink mixed with steamed milk and finished with a layer of milk foam. Traditionally, the three ingredients are used in equal amounts, giving the drink its known layers and creamy, frothy feel. This 1:1:1 balance lets you taste both the espresso and the milk without one taking over the other.
While the standard recipe sticks with milk, some versions use cream or plant-based milk instead. You might also see toppings like cocoa powder or cinnamon, especially in European, Australasian, American, and South Korean cafes.
Where the Name Comes From
The word “cappuccino” is linked to Capuchin friars. It comes from the Italian “cappuccio,” meaning “hood.” The drink got its name, not from the hood itself, but from the same reddish-brown color as the Capuchin friar robes.
Back in the 17th century, this color was widely recognized, and “capuchin” meant that shade of brown. Capuchins chose this robe color in the 16th century to look different from other church groups. Knowing this can make you appreciate the cultural history in every cup of cappuccino.
How the Cappuccino Started and Spread
Early Days in Italy and Europe
The history of cappuccino is long and shows how coffee habits changed over the years. Early on in Europe, people were drinking coffee with milk by the 1700s. In Austria, the “Kapuziner” came about in Vienna in the 1700s. This was a coffee drink with cream and spices, named because its color matched Capuchin robes.
This drink made its way into parts of Italy and other European cities. In the 1800s, Italian writings explain a cappuccino as “black coffee with a few drops of milk to give it the same color as Capuchin robes.” The modern cappuccino became what we know today once steamed milk was added, marking a real change from those older recipes.
How Cappuccino Became Global
The cappuccino’s worldwide success began when espresso machines showed up in the early 1900s. These machines created higher-pressure espresso shots, resulting in the thick crema that sits on top of an espresso or cappuccino. After World War II, Italy’s embrace of “crema” coffee made cappuccinos even more popular.
In England, cappuccinos fit local habits by offering a milky, longer drink. In the U.S., Italian immigrant communities helped spread the drink in cities like Boston, New York, and San Francisco. Cafes like NYC’s Caffe Reggio (from 1927) claim to have brought cappuccino to America. Its popularity jumped in the U.S. during the cafe boom of the late 1990s and early 2000s, especially in the Pacific Northwest. By 2000, cappuccinos were also common in South Korea. Although in Italy people usually drink cappuccino in the morning with a pastry, elsewhere it’s common throughout the day.
What Makes a Cappuccino Different?
What sets a cappuccino apart is how the coffee, milk, and foam come together in just the right way. It’s not simply coffee with milk – the drink’s balance and texture are what make it stand out.
Main Ingredients
- Espresso
- Steamed milk
- Milk foam
Each part matters-a good espresso is the base, creamy milk adds body, and the airy foam sits on top.
The Espresso Foundation
The base of a cappuccino is a shot (or two) of espresso, made by forcing hot water through fine coffee grounds under pressure. This makes a dark, strong coffee with a golden crema. The crema adds flavor and looks, rounding out the drink with mild bitterness and a touch of sweetness. Real espresso (not just strong drip coffee) is key for making a cappuccino taste right.
How Milk and Foam Work in a Cappuccino
Cappuccinos use both steamed milk and foam. Steamed milk adds a smooth, sweet feel, while the top layer of foam is light and airy. The foam keeps the drink warm and brings out the espresso aroma. The foam layer should be at least 1 cm deep for the right texture, as recommended by coffee competitions.
Best Milk Options for Cappuccino
The type of milk you use changes the taste and feel of a cappuccino.
Different Types of Milk
| Milk Type | Effect on Drink |
|---|---|
| Whole Milk | Rich taste, thick foam, creamy texture |
| 2% Milk | Froths well, but less creamy |
| Skim Milk | Froths easily, tastes lighter |
Whole milk gives the best foam and flavor, ideally steamed to 140-150°F (60-65°C). Older milk froths less successfully and overheating can spoil the taste.
Plant-Based and Non-Dairy Choices
| Alternative | Notes |
|---|---|
| Oat milk | Froths well, creamy, mild flavor |
| Soy milk | Froths fine, has a bean-like taste |
| Almond milk | Foams okay, nutty flavor |
You might need to try a few to find the one you like best, especially for foam.
How to Make a Cappuccino
Making a great cappuccino is easier if you break down the steps, even though using an espresso machine might seem complicated at first.
Standard Method Using an Espresso Machine
- Pull a shot of espresso into your cup.
- Steam and froth cold milk with the steam wand, making both hot milk and a thick layer of foam.
- Pour the steamed milk into the espresso, then add the foam on top with a spoon. Try for a third espresso, a third milk, and a third foam.
- The typical serving size is 150-180 ml.
Useful Cappuccino Tools
- Espresso machine (with steam wand)
- Metal milk pitcher
- Coffee grinder (for fresh beans)
- Small cup (150-180 ml)
Making a Cappuccino: Step-by-Step
- Make the espresso: Grind coffee beans and use an espresso machine (or a Moka pot for a substitute) to brew one or two shots.
- Steam the milk: Pour cold whole milk into a pitcher. Use the steam wand to add air and create foam-start with the tip just below the milk’s surface, then lower as it heats. Stop at 150°F (use a thermometer or feel; it should be almost too hot to touch).
- Finish the foam: Tap the pitcher to pop large bubbles, then swirl the milk to mix.
- Build the drink: Pour steamed milk into the espresso, then spoon the foam on top. Add cocoa or cinnamon if you want.
- Drink right away.
If You Don’t Have an Espresso Machine
- Espresso alternatives: Use a Moka pot, French press, or strong drip coffee.
- Frothing alternatives:
- Handheld frother: Heat the milk, then froth until foamy.
- French press: Warm the milk, pour it in, then pump the plunger up and down to froth.
- Whisk: Warm the milk, then whisk quickly until it becomes foamy.
Different Types of Cappuccino
Many people have put their own spin on the cappuccino, making it easy to find a type for every taste and situation.
Iced Cappuccino and Freddo Cappuccino
- Iced Cappuccino: Espresso with a splash of milk, poured over ice with cold foam on top-good for hot days.
- Freddo Cappuccino: A Greek version with espresso over ice, topped with milk foam made using an electric frother. Especially popular in summer.
Flavored and Creative Options
- Add syrups like vanilla, caramel, chocolate, or hazelnut.
- Try liquor-infused coffee beans for a special kick.
- Custom toppings or flavor changes let you make your cappuccino just how you like it.
Cappuccino vs Other Espresso Drinks
It can be confusing to tell espresso drinks apart. Here’s a table to help compare the most common ones:
| Drink | Espresso | Steamed Milk | Foam | Notes |
|---|---|---|---|---|
| Cappuccino | ⅓ | ⅓ | ⅓ (thick) | Strong coffee taste, foamy top |
| Latte | ⅓ | ⅔ | Thin layer | Milder taste, more milk |
| Flat White | ⅓ | ⅔ | Very thin | No thick foam, served with latte art |
| Macchiato | Espresso | Just a splash | Small dollop | Mainly espresso with a “mark” of milk |
Health and Nutrition
If you’re watching your diet, here’s how cappuccino stacks up:
Calories and Nutrition
| Serving (whole milk, 150ml) | Calories | Fat | Carbs | Protein |
|---|---|---|---|---|
| Cappuccino | 98 | 5g (3g saturated) | 7g (6g sugars) | 5g |
Numbers change with different milk, sugar, or syrups. Bigger café sizes mean more calories.
Adjusting for Dietary Needs
- Plant-based milks lower calories and fat; good if you avoid dairy or are vegan.
- Avoid syrups or use unsweetened flavorings if you want less sugar.
- Standard cappuccino is vegetarian and gluten-free.
What Goes Well With Cappuccino?
Pairing your cappuccino with the right food makes it even better.
Classic Matches
- Pastries (croissants, biscotti, sweet rolls)
- Italian desserts (tiramisu, cannoli)
The creamy coffee works well with sweet, buttery foods.
Other Pairings
- Breakfast sandwiches
- Quiches
- Cheese like Parmesan or Asiago (for a savory touch)
The best pairing is whatever you enjoy most!
Common Questions About Cappuccino
How Do You Get Good Foam?
The proper foam for cappuccino is thick, stable, and creamy-not big bubbles, but smooth and shiny. Use cold fresh whole milk and the steam wand of an espresso machine, keeping the temperature between 140-150°F (60-65°C). Foam depth should be at least 1 cm for competition standards.
Can You Make Cappuccino at Home Without Special Tools?
Yes, you can! Try a Moka pot, French press, or strong drip coffee for the base, and use a handheld frother or even a French press or whisk to foam the milk. It may not be perfect, but it can still taste great.
Why Do Italians Drink Cappuccino Only in the Morning?
In Italy, cappuccino is usually a breakfast drink. Because of the milk content, Italians feel it’s too heavy to drink after meals. After noon, most people switch to espresso, thinking it’s easier to digest after eating. Driniking cappuccino in the morning with a pastry is a strong tradition in Italian coffee culture.
