Classic Cappuccino
Cappuccino
Espresso, warm milk and a cap of foam, named for the color of a friar's robe.
A cappuccino is espresso with steamed milk and a thick cap of milk foam, served in a small cup. Traditionally a single shot in about 150 to 180 ml, it tastes of toasted caramel, warm milk and cocoa, with the foam doing the sweetening.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 63 mg in one serving (6 oz (180 ml), single shot), a concentration of 35 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Espresso Machine |
|---|---|
| Coffee-to-water ratio | 1 part espresso to about 6 parts milk |
| Base & finished drink | 18g → 138g |
| Grind size | Fine (espresso) |
| Water temperature | 199°F / 93°C |
| Target brew time | 0:25-0:30 extraction |
| Serving | 6 oz (180 ml), single shot |
What you need
- 9 g freshly roasted coffee, ground fine for espresso
- About 120 ml whole milk, or an oat milk made for steaming
- Unsweetened cocoa powder, optional
Required gear
- Espresso machine with a steam wand
- Burr grinder with fine adjustment
- Portafilter with the right basket
- Tamper
- Scale accurate to 0.1 g
- Small milk jug
- Thermometer (optional)
- Warm cup or glass
Step-by-step protocol
- 0:00Warm a cup of 150 to 180 ml. Dose 9 g of ground coffee into a single basket and tamp flat and even.
- 0:20Pull a single shot into the cup: 9 g of coffee into about 18 g, in 25 to 30 seconds.
- 0:50Steam about 120 ml of cold milk to 55 to 65°C. Let in a little more air than for a latte, for four or five seconds at the start, so the milk builds a thick, glossy foam, then sink the wand to spin it smooth.
- 1:30Tap the jug and swirl it. Pour the milk into the cup, then let the foam follow to make a cap about a centimeter deep. Dust with cocoa if you like, and serve at once.
Troubleshooting
What it may be good for
Caffeine, in numbers
We list about 63 mg for a cappuccino made with a single shot. Cafés often make them with a double shot, which doubles that to about 126 mg, so it is worth asking. A typical 8 oz cup of brewed coffee has about 95 mg.
Cocoa on top
A light dusting of cocoa powder on top is common in Argentina, Australia and Brazil. It is optional, and the drink is just as good without it.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
A cappuccino is espresso with steamed milk and a thick cap of milk foam, served in a small cup. Traditionally a single shot in about 150 to 180 ml, it tastes of toasted caramel, warm milk and cocoa, with the foam doing the sweetening.
Origin & Story
The cappuccino is named for a color, not for a hood. Its name comes from the Capuchin friars, whose robes were a particular shade of brown, and from the Viennese drink called Kapuziner, a coffee with cream that appeared in the late 1700s and was named for the same brown.
The Italian cappuccino came with the espresso machine. Machines reached cafés at the beginning of the 20th century, and a steam wand let baristas heat and texture milk, which made the drink possible. It spread to North America through Italian neighborhoods from the 1920s, and became widely popular in the late 1990s and 2000s.
A cappuccino is traditionally made in equal thirds: espresso, steamed milk and milk foam. In Italy it is 25 ml of espresso with the rest of the cup filled with milk and foam in equal parts, in a cup of up to about 180 ml. The World Barista Championship defines it as one single shot of espresso, textured milk and foam, with at least a centimeter of foam, in 150 to 180 ml.
The foam is what sets it apart. A cappuccino has a deeper, stiffer cap than a latte, and that foam is part of the taste as well as the texture, soft and a little sweet. Milk for a cappuccino is steamed to around 55 to 65°C, hot enough to bring out its sweetness but not so hot that it tastes cooked.
To make one, pull a single shot (9 g of coffee into about 18 g) into a warm cup of 150 to 180 ml. Steam about 120 ml of cold milk to 55 to 65°C with a little extra air at the start to build a thick foam, and pour so that the foam sits as a cap about a centimeter deep.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 62/100 |
| Acidity | 34/100 |
| Bitterness | 40/100 |
| Body | 66/100 |
| Aroma | 72/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Classic Cappuccino?
One serving, 6 oz (180 ml), single shot, contains approximately 63 mg of caffeine.
What temperature should I use for Classic Cappuccino?
Heat the milk until it steams, around 93°C (199°F), then whisk the chopped chocolate in until it melts. Boiling scorches milk and flattens the chocolate, and past about 70°C milk tastes scalded.
How long should Classic Cappuccino be extracted?
Timing: 0:25-0:30 extraction. Method: Espresso Machine. Ratio: 9g in, 18g out, plus 120 ml milk. Grind or leaf format: Fine (espresso).
Why does my Classic Cappuccino taste bitter?
Bitterness in hot chocolate comes from the chocolate itself or from scorched milk. A bar with a lower cocoa percentage tastes less bitter, a little sugar rounds it off, and heating the milk gently, only until it steams, avoids a scorched edge.
What is the difference between a cappuccino and a latte?
A cappuccino is smaller and has a thick cap of foam, so it is more about the texture and the coffee. A latte is larger, with more milk and only a thin layer of microfoam, so it is milder.
Why is it called a cappuccino?
It is named for the color of the robes of Capuchin friars, not for the hood. The Viennese drink Kapuziner, a coffee with cream from the late 1700s, took its name from the same brown.
Who should avoid Classic Cappuccino?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Breville Bambino Plus Compact Espresso
In this recipe: Espresso machine with a steam wand
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