As a classic representative of Italian coffee, the charm of cappuccino lies in the golden ratio of espresso, steamed milk, and milk foam. But do you know the difference between a dry cappuccino and a wet cappuccino? The former has thick milk foam and a prominent coffee flavor, while the latter is mostly milk with a softer mouthfeel, similar to a latte. This article will start with the origin and naming of cappuccino, explain in detail its ratio variations and flavor characteristics, and share the correct way to taste it along with key points for making milk foam. Whether you are a bold-flavor drinker who prefers a strong coffee taste or a beginner who likes a light milky aroma, you can find the cup that suits you. Front Street Coffee has also selected beans suitable for making cappuccino, helping you recreate an authentic Italian flavor at home.

Cappuccino

Cappuccino is a member of the espresso family. In its classic composition, steamed milk and milk foam each account for about half, in other words, espresso, steamed milk, and foamed milk each make up one-third. Of course, the actual ratio will be adjusted depending on the maker's technique, and many cafes tend to increase the amount of steamed milk and reduce the proportion of milk foam.

The name of this coffee comes from the similarity of its color to the headwear worn by Italian monks, hence the name Cappuccino (that is, coffee with cream). When drinking it, pair it with a cinnamon stick and add a few drops of lemon juice to reveal a rich, layered flavor.

The so-called dry cappuccino refers to a version with a higher proportion of milk foam and less milk. On the palate, the richness of the coffee overwhelms the milky aroma, making it suitable for those who prefer strong flavors. A wet cappuccino, on the other hand, is a version with less milk foam and more milk. The milky aroma is more prominent, and the strong pungency of the coffee is softened, making it suitable for those with a lighter taste. The flavor of a wet cappuccino is actually quite close to today's popular latte. Overall, cappuccino has a heavier mouthfeel than latte. If you like rich flavors, you might choose a cappuccino or dry cappuccino; if you are not very accustomed to a strong coffee taste, a latte or wet cappuccino will be a milder choice.

Preparation method: First preheat deep-roasted coffee, pour it into a small coffee cup, add 2 teaspoons of granulated sugar, then spoon 1 tablespoon of cream on top, drizzle with lemon juice or orange juice, and finally insert a cinnamon stick into the cup instead of a small spoon.

Front Street Coffee suggests choosing medium-dark roasted espresso blend beans when making cappuccino, as this can better balance the milky aroma and coffee flavor. If you want to try a dry cappuccino, you can whip the milk foam to a denser and firmer state; if you prefer a wet cappuccino, reduce the whipping time and retain more hot milk. No matter which method you use, the key lies in stable espresso extraction, and it is best to keep the milk foam temperature at 60-65°C. Only in this way can you present a qualified cup of cappuccino.

The above content is compiled by CoffeeHunters, a coffee news website.