How to Make Authentic Italian Cappuccino: The Right Espresso Ratio

Cappuccino is a widely known coffee beverage that, like latte, belongs to the famous family of Italian milk coffees. However, unlike latte (milk + coffee), which is not exclusively an Italian drink, cappuccino (as a proper noun) is authentically Italian.

Today, almost any coffee shop that serves milk coffees offers both latte and cappuccino. Interestingly, if you visit some coffee shops with takeaway service, whether you order a latte or cappuccino, you'll receive the same cup, making it impossible to distinguish from appearance which drink you've received. The cappuccino has changed... its only difference from latte now being slightly thicker milk foam.

What Was the Original Cappuccino Like?

Cappuccino existed long before the advent of modern espresso machines, with its earliest written records dating back to the 1930s. The name "Cappuccino" originated because the coffee's surface features a ring of white milk foam surrounded by a circle of brownish crema, closely resembling the俯视 view of Franciscan monks in their robes, which are called "Capuchin."

When FrontStreet Coffee researched classic cappuccino recipes, the most widely accepted method is the "1:1:1" ratio – equal parts coffee, milk, and foam. Using a standard cappuccino cup (180ml), this means Italian standard 2 shots of espresso (60ml), with milk and foam each occupying 60ml. This creates a cappuccino with 2.5cm thick foam, where you'd need several sips before reaching the intensely flavored coffee beneath.

Therefore, FrontStreet Coffee believes that while this "1:1:1" ratio is indeed a cappuccino recipe, it belongs to the pre-1947 era before modern espresso machines. Although the first true espresso machines appeared around 1905, they were primitive models with pressure around 3-5bar, producing thin or non-existent crema and lower concentration than today's espresso. To make the coffee flavor prominent in cappuccinos, using more coffee base – reaching 1/3 of the cup volume – was quite reasonable.

Since steam wands didn't exist back then, making lattes simply involved heating milk and combining it with coffee, without any foam. However, making cappuccinos required physically creating fine foam, and the essence of cappuccino lies in the delicate foam providing a full, refined texture. First, milk with a small amount of foam would be poured to blend evenly with the coffee in the cup, reaching 2/3 full. Then, a spoon would be used to add fine foam to the center of the cup until it reached 11/10 full. Finally, the white foam in the center would be shaped into a small peak by the spoon, resembling the white pointed cap worn by monks.

The Evolution of Modern Cappuccino

With the advent of more powerful modern espresso machines, espresso quality improved dramatically. Consequently, cappuccino recipes derived from espresso naturally required adjustments. Italians modified cappuccinos based on their appearance and flavor profile, with most modern versions using 1 shot (30ml) as the base.

Still using the standard 180ml cappuccino cup, the amount of foam isn't strictly quantified, but it must have a delicate, fine texture, typically controlled to around 1-2cm. With steam wands now available for frothing milk, and to improve service efficiency, the step of scooping foam with a spoon was eliminated. Consequently, the "small peaked cap" shape disappeared, though the 11/10 full standard was maintained.

Thus, small serving size, 11/10 full, rich coffee flavor, and the full, delicate texture provided by thick foam became the defining characteristics of cappuccino.

The Modern Cappuccino Dilemma

Today, the cappuccinos we drink often suffer from inadequate foam thickness and don't reach the 11/10 full standard, making it difficult for people to distinguish between cappuccino and latte.

One reason for thinner foam is the popularity of latte art. Initially, latte art only appeared on lattes, using foam to create beautiful patterns on the coffee surface. Later, simple decorative patterns began appearing on cappuccinos as well. Since thick foam has poor fluidity, influenced by latte art culture, baristas consciously froth milk to be thinner to enhance its flowability.

Modern cappuccinos often lack the 11/10 full characteristic. FrontStreet Coffee believes this is partly because when serving takeaway, coffee shops intentionally underfill cups to prevent spillage. Additionally, with thinner foam having less tension, it's difficult to achieve the 11/10 full state.

Finally, FrontStreet Coffee believes that a "classic cappuccino" doesn't mean reverting to ancient recipes. In fact, as coffee beans, coffee machines, and public tastes have evolved, cappuccino has continuously changed. These changes should aim to preserve the essential characteristics of cappuccino: small serving size, 11/10 full, rich coffee flavor, and the full, delicate texture provided by thick foam.

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