Recipes· 1 min read
Cappuccino
Equal parts espresso, steamed milk, and foam — the classic Italian breakfast coffee with a cloud-like crown.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
The cappuccino is the Italian breakfast icon: one part espresso, one part steamed milk, one part foam. Served in a 5–6 oz cup, it's stronger and airier than a latte, with a distinctive dome of foam that holds a dusting of cocoa or nutmeg.
Ingredients
- 1–2 shots of espresso
- 4 oz whole milk
- Optional: cocoa powder or cinnamon
Step-by-step
- Pull a shot (or double) of espresso into a pre-warmed 6 oz cappuccino cup.
- Steam cold whole milk, introducing more air than you would for a latte to build a thick, spoonable foam. Stop around 150°F (65°C).
- Tap the pitcher and swirl to even out the foam.
- Pour the milk into the espresso, allowing the liquid milk to flow first and the foam to settle on top, creating a raised dome.
- Dust lightly with cocoa or cinnamon if desired.
Tips for the best cup
- The "cap" of foam should be thick enough to hold a shape — about a third of the drink's volume.
- In Italy, cappuccino is a morning-only drink; afternoons call for espresso.
- Whole milk is best for building the classic stiff foam.
Key takeaways
- A cappuccino is equal parts espresso, steamed milk, and foam.
- Aerate the milk more than for a latte to build a thick, stable cap.
- Serve in a small cup so the ratio holds.
#cappuccino#espresso#foam#italian coffee#hot drinks
