Cappuccino

A cappuccino is made of three equal parts: espresso, steamed milk, and milk foam. Each part is roughly 60 ml, for a total volume of 150 to 180 ml.

That ratio is what sets a cappuccino apart from other milk drinks — less milk than a latte, more foam, and a firmer structure.

Dry or wet

You can adjust a cappuccino by shifting the ratio of milk to foam:

Style	Milk	Foam
Dry	Less	More
Standard	Equal	Equal
Wet	More	Less

A dry cappuccino tastes more intense — the espresso comes through more. A wet cappuccino leans closer to a latte.

The difference with a latte

A latte has more steamed milk and almost no foam. A cappuccino is warmer, more compact, and has a clearly defined foam layer on top. Two different drinks built on the same base recipe.

Where it goes wrong: the foam

A good cappuccino needs microfoam — fine, silky foam without large bubbles. Coarse bubbles point to too much air during steaming. The foam should feel dense, not watery. Tap the pitcher on the counter and swirl it to knock out large bubbles before pouring.

The Italian rule

In Italy, cappuccino is traditionally drunk before 11:00 am. After lunch, people order espresso instead — a heavy milk drink after a meal is considered hard on the stomach.

Frequently Asked Questions

Which espresso works best in a cappuccino?

An espresso with enough body holds its own against the milk. Light roasts tend to disappear into the flavor. Medium to medium-dark roasts give more structure and sweetness. Dialing in a slightly finer grind size helps boost extraction. Get your espresso dialed in on its own before adding milk.

Why does my cappuccino foam collapse quickly?

Cappuccino foam collapses due to an unstable protein structure. This happens when the temperature climbs above 70°C, the milk wasn’t cold enough before steaming, or the milk has too much fat. Whole milk at 3.5% fat gives the most stable microfoam. Always start with cold milk, straight from the fridge.

What’s the difference between a cappuccino and a flat white?

A flat white has less foam and a stronger espresso ratio. A cappuccino has a thicker foam layer and an equal three-way split. The flat white is smaller — often 150 ml total — with a more intense coffee flavor. A cappuccino is fuller and softer in texture. Both start with a double espresso.