Cappuccino

Equal parts espresso, steamed milk, and foam — bolder than a latte.

• Ratio: ≈1 part espresso : 1.5 parts milk
• Method: Espresso machine + steam wand
• Brew time: 5 minutes
• Difficulty: Intermediate

Ingredients

Amounts for 1 serving.

• Espresso: 36 g
• Steamed Milk: 60 ml
• Milk Foam: 60 ml

Instructions

1. Pull a double shot of espresso (about 36 g) into your cup.
2. Steam cold milk, introducing more air than you would for a latte so you build a thicker layer of foam.
3. Aim for roughly equal parts steamed milk and foam over the espresso — the traditional 'thirds'.
4. Pour the steamed milk in first, holding back the foam with a spoon.
5. Spoon the airy foam on top to finish, and dust with cocoa if you like.

Cappuccino versus latte

The difference is the milk. A latte is mostly steamed milk with a thin foam layer; a cappuccino uses less milk and a thick, airy foam, so the espresso comes through much more strongly. If you find lattes too milky, the cappuccino is your drink. Want it drier still? Steam in more air for a taller foam cap.