Cappuccino: Single Shot or Double Shot, How Coffee Shops Make It

How to Make a Cappuccino

First, let's talk about the origin of the cappuccino. The word "Cappuccino" comes from Italian. It originated when Capuchin monks came to Italy to preach, wearing dark brown robes and small pointed hats formed from folded head coverings. At that time, Italians had a clever idea - they steamed milk into a dense and stable foam and poured it into espresso. The coffee in the cup showed a circle of brown color similar to the monks' robes, and then they used a spoon to shape the milk foam on the surface into a pointed hat shape. Since the pronunciations of "Capuchin" and "Cappucci" were similar, Italians incorporated the "n" into "Cappuccio" without changing the rhythm of pronunciation, finally naming this milk coffee "Cappuccino." The composition of a cappuccino is espresso + thick milk foam.

When FrontStreet Coffee makes cappuccino, we use 180ml tulip coffee cups. Compared to round-bottomed coffee cups, the tall, narrow-bottomed, wide-top cylindrical cups better highlight the "hat" shape of the cappuccino. To make a cappuccino, we start with a single shot of espresso. Then we froth the milk - cappuccinos require relatively thick milk foam, so we incorporate more air during the frothing process. After frothing is complete, we proceed with fusion, and then directly raise the pitcher to pour. This completes the cappuccino.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473