Origin

The cappuccino originated in Italy and became popular as espresso culture spread through cafés. Its name is often linked to the Capuchin friars, referencing the drink’s light-brown color when espresso mixes with milk.

How it’s made

• One (or two) shots of espresso are brewed
• Milk is steamed to create smooth microfoam
• Steamed milk is poured into the espresso
• A thick layer of milk foam finishes the drink

Typical ratio: often described as 1:1:1 (espresso : steamed milk : foam), but it varies by café style.
Typical size: usually served in a small cup (about 150–180 ml).

Taste profile

• Creamy, velvety mouthfeel
• Balanced espresso flavor (stronger than a latte)
• Slight natural sweetness from steamed milk
  
  

Variations

• Dry cappuccino – more foam, less steamed milk (stronger espresso presence)
• Wet cappuccino – more steamed milk, less foam (closer to a latte)
• Iced cappuccino – chilled/iced version (often with cold foam)
• Flavored cappuccino – vanilla, caramel, hazelnut, etc.
• Cappuccino freddo – a café-style cold cappuccino variation (popular in some regions)
  
  

Serving

Typically served hot in a small cup. Often topped with cocoa powder or cinnamon (optional), and sometimes made with latte art depending on foam texture.