Cappuccino vs Latte: The Difference in Taste and Texture & The Authentic Way to Make a Golden-Crown Cappuccino

Yesterday, while chatting with friends, our conversation naturally drifted off course. After the usual pleasantries, the term "cappuccino" came up, and the conversation went in an unexpected direction.

From there, the discussion delved into personal matters, which I won't share here. However, this sparked FrontStreet Coffee's interest in exploring this topic: What makes a cappuccino authentic? Who cares about authenticity in cappuccino? And what should be the defining characteristics of a cappuccino?

Some time ago, a coffee content creator delivered a classic line in a shop exploration video: "From which country is this cappuccino supposed to be?" Since another viewpoint in that video had sparked everyone's "enthusiastic discussion," this particular point was overshadowed.

FrontStreet Coffee isn't trying to argue black and white, but simply finds this topic particularly interesting to ponder. Everyone likely knows that modern espresso coffee originated in Italy, and cappuccino can be considered one of Italy's characteristic coffee beverages. Therefore, referencing how Italians make cappuccino should be the most authentic approach!

FrontStreet Coffee hasn't had the opportunity to communicate directly with Italian baristas, so we can only rely on the vast internet to search for the truth about cappuccino. The emergence of cappuccino wasn't something that suddenly appeared overnight; rather, it went through a relatively long evolutionary period. Before cappuccino appeared, there was already a habit of mixing coffee with milk for consumption. It wasn't until 1905 that the first true espresso machine was born, and written records of cappuccino didn't appear until the 1930s.

Legend has it that the name originates from the white foam on the surface of cappuccino, surrounded by a circle of brownish-yellow milk froth, which resembles a top-down view of a Franciscan monk (Franciscan monks wear light brown robes with white hoods). The name "Cappuccino" evolved from "Capuchin" (hooded cassock).

It wasn't until 1947 that coffee machines capable of producing "Crema" appeared, so our impression of authentic Italian cappuccino was formed after this point. According to online definitions, a cappuccino is a small coffee composed of 1/3 espresso, 1/3 milk, and 1/3 milk foam (calculated based on a 30ml espresso shot, cappuccino capacity is approximately 120-180ml). The milk foam should be dense and delicate, preferably filled to 11 parts full, and feature the signature appearance of a "golden ring." Italians typically only drink cappuccino in the morning and like to sprinkle cinnamon powder or cocoa powder on top.

However, today's Italian coffee shops don't necessarily follow these standards, as dietary habits change and technology advances. For example, light roast coffee beans, which people previously couldn't even imagine, are now available. When any specialty product from one place enters a new location, it integrates with the local culture, forming a "new thing" with certain local characteristics (although it may still use the original name). This is similar to how espresso coffee, after entering Australia, underwent cultural collision and gave rise to "Australian espresso coffee culture."

As mentioned at the beginning, when a friend asked for "a hot cappuccino," they were referring to using their capsule coffee machine to brew a shot, pouring in foamed milk, and enjoying the "coffee aroma and milk sweetness" that comes from the fusion of milk and coffee, along with the dense and hot texture provided by the milk foam.

FrontStreet Coffee believes that regarding the authentic Italian traditional cappuccino preparation method, it would be more appropriate to use the terms "traditional" or "classic." Today, thanks to internet connectivity that makes information exchange more intimate, the variations in cappuccinos across regions are quite noticeable. Overall, milk foam has become thinner, likely due to the prevalence of latte art culture – having a beautiful pattern is the most direct way for baristas to showcase their skills. Cup sizes have also increased; some coffee shops targeting foreign customers typically use larger cup sizes (240-360ml), while specialty coffee shops tend to prefer smaller cups (180-240ml).

Coffee shops are considered places where coffee is professionally made, and setting aside appearance, cappuccinos should still exhibit their essential characteristics. FrontStreet Coffee believes that the characteristics of a cappuccino are: small cup size, relatively strong coffee flavor, dense thick milk foam, and a dense, heavy texture. Today, with improvements in coffee bean quality, roasting theory, extraction theory, and coffee machines compared to the past, it's a positive choice for cappuccino as a beverage to evolve with the trends.

However, when coffee shops make changes to cappuccino, please be careful not to obscure its characteristics. If the milk foam thickness becomes indistinguishable from a latte, and the taste is no different from a latte, then... isn't it just a small latte?

Important Notice :

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Tel:020 38364473