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The cappuccino is a fundamental offering in coffee shops globally, known for its distinct top layer of dry, foamed milk. Yet, this seemingly straightforward beverage has undergone significant changes over time.
To better understand what defines a cappuccino, I consulted Agnieszka Rojewska, a coffee training expert and award-winning barista, as well as Jordan Schilperoort, a green coffee specialist at Adix Coffee Company. Together, they shed light on the intricacies and evolution of this widely debated coffee drink.
Explore the history of the cappuccino, its evolution, and the reasons behind its ongoing transformation.
James Hoffmann addresses this misconception in his book The World Of Coffee. He explains that this particular breakdown of the cappuccino only came about in the 1950s, well after the drink's inception. Hoffmann reveals that the original version of the cappuccino, known as the "kapuziner," originated in Vienna in the 1800s. This early version was a small cup of brewed coffee mixed with milk or cream, aiming to match the color of the Capuchin monks' robes, which signified the right amount of milk.
In contrast, modern definitions of a cappuccino have evolved. According to the Specialty Coffee Association (SCA) and the World Barista Championship (WBC), a cappuccino is now defined as a 5–6 oz coffee drink that balances rich, sweet milk with espresso. It is made with a single shot of espresso, textured milk, and a foam layer of at least 1 cm in depth.
The definition of a cappuccino has evolved not only over the centuries but also in recent years. Agnieszka, a barista from Poland, notes that “the cappuccino I remember from 2008 is completely different from what we experience today. The most noticeable change is the drink's size.”
Agnieszka observes that cappuccino sizes have reduced from a minimum of 220 ml (7.7 oz) to between 120 and 180 ml (4.2–6.3 oz). Consequently, the proportion of foam has also decreased, from about 50% of the cup to roughly 20–25%.
This shift is largely due to the influence of the specialty coffee sector, which aims to enhance the flavors of espresso. Smaller beverages require less milk, allowing the distinct flavors of the coffee to shine through more prominently. When prepared correctly, the milk can accentuate unique flavor notes that might otherwise be missed.
This trend is evident across various regions. Jordan, from the USA, describes the common presentation of a cappuccino on the West Coast: “Typically, it’s a shot of espresso, usually extracted to around 36–40 grams, with steamed milk poured into a 155–170 gram cup.” This description reflects the growing consensus on what constitutes a cappuccino in the specialty coffee world.
In Italy, the cappuccino is a staple of daily life, typically enjoyed only once in the morning. The Italian National Espresso Institute has its own definition for a cappuccino:
“25 ml of espresso and 100 ml of milk steamed to perfection… The Certified Italian Cappuccino is characterized by its white color and often features a brown ring around the edge of the cup. The foam should be smooth with very fine or no bubbles.”
The most notable difference between traditional Italian cappuccino and its Western counterparts is its appearance. Italian cappuccinos are recognized for their white, slightly domed foam with a brown ring at the cup's edge, while Western versions often showcase latte art on top.
Moreover, the traditional Italian cappuccino is consumed in a distinct manner. It is prepared quickly and drunk swiftly, often in just a few sips, allowing the drinker to start their day promptly. Unlike lattes, the foam on a cappuccino does not merge with the espresso but remains layered, offering a more pronounced experience with a few creamy sips before the strong espresso flavor emerges. The focus is on efficiency, with no need for latte art, which would only prolong the preparation process.
The latte often causes the most confusion with the cappuccino. Despite both being milk-based, their milk compositions differ significantly, and lattes are usually larger, typically around 8 oz (240 ml). Jordan notes that a skilled barista will steam the milk for a latte to be “more stretched,” allowing it to blend seamlessly with the espresso.
In contrast, a cappuccino features a higher volume of aerated milk, creating distinct layers when poured over espresso. This results in a more intense drink compared to a latte, where the milk integrates more smoothly with the coffee.
Smaller drinks like the macchiato and cortado also differ from the cappuccino in size, usually served in 3–4 oz glasses. This size difference is a clear indicator that it’s not a cappuccino.
The emergence of the flat white has further muddled the definition of a cappuccino. A flat white typically uses a similar amount of milk as a cappuccino but with only 0.5 cm of foam, making it resemble a latte more closely. Despite this, confusion persists within the coffee industry.
Agnieszka emphasizes that there are clear distinctions between the drinks. She asserts, “A cappuccino is a cappuccino and a flat white is a flat white – the balance and flavor profile are entirely different.” Rather than comparing them, it's more productive to recognize and appreciate each drink for its unique characteristics.
Latte art relies on well-stretched microfoam to create intricate patterns, which differs significantly from the traditional dry, foamy milk of a classic cappuccino. According to Agnieszka, “Cappuccinos have a specific composition – attempting to create intricate patterns can alter this composition and affect the final balance and flavor.”
She adds, “The primary focus should be on the quality of the milk foam, with latte art as a secondary consideration.”
While latte art enhances the visual appeal of a coffee, it can negatively impact the flavor, particularly in cappuccinos, where the texture of the aerated milk is crucial.
While this may seem straightforward, it could lead to greater confusion for consumers who might not know how much foam to expect in their drink. They may need to clarify these details with the barista, complicating the ordering process.
Jordan advocates for maintaining clear definitions within the industry, suggesting that “the more vague our distinctions and the more loosely we apply these terms, the more perplexed coffee drinkers will become, and the harder it will be to improve coffee standards across the board… What cannot be measured cannot be improved.”
The definition of a cappuccino has even evolved in professional settings. For instance, in 2016, the World Barista Championship revised its cappuccino standards, changing the required total volume from 150 ml to a barista’s preferred amount.
Agnieszka believes that staying adaptable is key: “As coffee continues to evolve, so too will the definitions and compositions of beverages. The coffee industry and coffee itself are dynamic entities – we must embrace these changes as they come.”
To fully appreciate the cappuccino, we must accept its varying definitions, which can differ widely both globally and from one coffee shop to another. It's important to recognize that individual interpretations of the cappuccino can lead to diverse flavors, textures, and experiences. When it comes to cappuccinos, be prepared for a range of possibilities and surprises.
To better understand what defines a cappuccino, I consulted Agnieszka Rojewska, a coffee training expert and award-winning barista, as well as Jordan Schilperoort, a green coffee specialist at Adix Coffee Company. Together, they shed light on the intricacies and evolution of this widely debated coffee drink.
Explore the history of the cappuccino, its evolution, and the reasons behind its ongoing transformation.
What Is a Cappuccino?
The cappuccino is a traditional espresso-based beverage that many mistakenly believe adheres to a "one-third espresso, one-third steamed milk, and one-third foamed milk" formula.James Hoffmann addresses this misconception in his book The World Of Coffee. He explains that this particular breakdown of the cappuccino only came about in the 1950s, well after the drink's inception. Hoffmann reveals that the original version of the cappuccino, known as the "kapuziner," originated in Vienna in the 1800s. This early version was a small cup of brewed coffee mixed with milk or cream, aiming to match the color of the Capuchin monks' robes, which signified the right amount of milk.
In contrast, modern definitions of a cappuccino have evolved. According to the Specialty Coffee Association (SCA) and the World Barista Championship (WBC), a cappuccino is now defined as a 5–6 oz coffee drink that balances rich, sweet milk with espresso. It is made with a single shot of espresso, textured milk, and a foam layer of at least 1 cm in depth.
The definition of a cappuccino has evolved not only over the centuries but also in recent years. Agnieszka, a barista from Poland, notes that “the cappuccino I remember from 2008 is completely different from what we experience today. The most noticeable change is the drink's size.”
Agnieszka observes that cappuccino sizes have reduced from a minimum of 220 ml (7.7 oz) to between 120 and 180 ml (4.2–6.3 oz). Consequently, the proportion of foam has also decreased, from about 50% of the cup to roughly 20–25%.
This shift is largely due to the influence of the specialty coffee sector, which aims to enhance the flavors of espresso. Smaller beverages require less milk, allowing the distinct flavors of the coffee to shine through more prominently. When prepared correctly, the milk can accentuate unique flavor notes that might otherwise be missed.
This trend is evident across various regions. Jordan, from the USA, describes the common presentation of a cappuccino on the West Coast: “Typically, it’s a shot of espresso, usually extracted to around 36–40 grams, with steamed milk poured into a 155–170 gram cup.” This description reflects the growing consensus on what constitutes a cappuccino in the specialty coffee world.
Italy vs. the Western World
The contemporary cappuccino is widely believed to have originated in Italy in the early 1900s. Understanding traditional Italian coffee culture sheds light on the shifts in cappuccino definitions over time.In Italy, the cappuccino is a staple of daily life, typically enjoyed only once in the morning. The Italian National Espresso Institute has its own definition for a cappuccino:
“25 ml of espresso and 100 ml of milk steamed to perfection… The Certified Italian Cappuccino is characterized by its white color and often features a brown ring around the edge of the cup. The foam should be smooth with very fine or no bubbles.”
The most notable difference between traditional Italian cappuccino and its Western counterparts is its appearance. Italian cappuccinos are recognized for their white, slightly domed foam with a brown ring at the cup's edge, while Western versions often showcase latte art on top.
Moreover, the traditional Italian cappuccino is consumed in a distinct manner. It is prepared quickly and drunk swiftly, often in just a few sips, allowing the drinker to start their day promptly. Unlike lattes, the foam on a cappuccino does not merge with the espresso but remains layered, offering a more pronounced experience with a few creamy sips before the strong espresso flavor emerges. The focus is on efficiency, with no need for latte art, which would only prolong the preparation process.
Cappuccino or Latte? Understanding the Milk-Based Drink Confusion
As coffee menus continue to expand, it's crucial to differentiate between a cappuccino and other milk-based beverages.The latte often causes the most confusion with the cappuccino. Despite both being milk-based, their milk compositions differ significantly, and lattes are usually larger, typically around 8 oz (240 ml). Jordan notes that a skilled barista will steam the milk for a latte to be “more stretched,” allowing it to blend seamlessly with the espresso.
In contrast, a cappuccino features a higher volume of aerated milk, creating distinct layers when poured over espresso. This results in a more intense drink compared to a latte, where the milk integrates more smoothly with the coffee.
Smaller drinks like the macchiato and cortado also differ from the cappuccino in size, usually served in 3–4 oz glasses. This size difference is a clear indicator that it’s not a cappuccino.
The emergence of the flat white has further muddled the definition of a cappuccino. A flat white typically uses a similar amount of milk as a cappuccino but with only 0.5 cm of foam, making it resemble a latte more closely. Despite this, confusion persists within the coffee industry.
Agnieszka emphasizes that there are clear distinctions between the drinks. She asserts, “A cappuccino is a cappuccino and a flat white is a flat white – the balance and flavor profile are entirely different.” Rather than comparing them, it's more productive to recognize and appreciate each drink for its unique characteristics.
The Rise of Latte Art & Its Impact on the Cappuccino
As latte art gains popularity, coffee drinkers increasingly expect to see designs like hearts, tulips, and rosettas in their beverages. However, adding latte art to cappuccinos can potentially disrupt the drink’s milk texture.Latte art relies on well-stretched microfoam to create intricate patterns, which differs significantly from the traditional dry, foamy milk of a classic cappuccino. According to Agnieszka, “Cappuccinos have a specific composition – attempting to create intricate patterns can alter this composition and affect the final balance and flavor.”
She adds, “The primary focus should be on the quality of the milk foam, with latte art as a secondary consideration.”
While latte art enhances the visual appeal of a coffee, it can negatively impact the flavor, particularly in cappuccinos, where the texture of the aerated milk is crucial.
How Could The Cappuccino Evolve?
The debate over the cappuccino’s definition is far from settled. Some coffee shops have even stopped using specific names for milk-based drinks, opting instead for generic terms like "coffee with milk."While this may seem straightforward, it could lead to greater confusion for consumers who might not know how much foam to expect in their drink. They may need to clarify these details with the barista, complicating the ordering process.
Jordan advocates for maintaining clear definitions within the industry, suggesting that “the more vague our distinctions and the more loosely we apply these terms, the more perplexed coffee drinkers will become, and the harder it will be to improve coffee standards across the board… What cannot be measured cannot be improved.”
The definition of a cappuccino has even evolved in professional settings. For instance, in 2016, the World Barista Championship revised its cappuccino standards, changing the required total volume from 150 ml to a barista’s preferred amount.
Agnieszka believes that staying adaptable is key: “As coffee continues to evolve, so too will the definitions and compositions of beverages. The coffee industry and coffee itself are dynamic entities – we must embrace these changes as they come.”
To fully appreciate the cappuccino, we must accept its varying definitions, which can differ widely both globally and from one coffee shop to another. It's important to recognize that individual interpretations of the cappuccino can lead to diverse flavors, textures, and experiences. When it comes to cappuccinos, be prepared for a range of possibilities and surprises.