Why Do Italians Prohibit Drinking Cappuccino? Which Coffee Beans Make a More Aromatic Cappuccino?

As a refreshing beverage, coffee holds a sacred place in the hearts of Italians, deeply valued by locals. They have many unwritten rules and customs when it comes to drinking coffee.

For instance, FrontStreet Coffee recently came across an interesting saying: "In Italy, cappuccino can only be consumed in the morning. Ordering it in the afternoon or evening might attract criticism." After all, in our eyes, cappuccino is just an ordinary milk coffee that can be enjoyed at any time. Why would this European country, so rich in coffee culture, impose time restrictions on it?

What Are the Characteristics of Cappuccino?

Compared to other milk coffees, the three most critical elements in making cappuccino are: thick milk foam, rich coffee flavor, and being filled to 11 parts full. To present these characteristics simultaneously, we first need to whip fresh milk into a rich foam layer, making it dense and creamy. Then, it should be evenly mixed with espresso until the foam exceeds the rim of the cup, creating what looks like a rising "hamburger" - perfectly rounded.

In terms of flavor, cappuccino first depends on the coffee beans used, followed by the milk. For Italians, dark-roasted coffee beans that produce rich crema, a robust mouthfeel, and aromatic bitterness are undoubtedly the preferred choice. Cappuccinos made from these beans are typically more fragrant and rich.

Therefore, to better recreate the authentic local version of cappuccino, FrontStreet Coffee uses its classic Italian blend coffee beans for extraction. The adjusted parameters are: 20g of coffee powder extracted for 28 seconds to yield 39g of coffee liquid. Then, 150g of fresh milk is whipped to create 1.5cm thick foam, and both are thoroughly mixed (locally, less attention is paid to latte art or requiring a standard golden circle, as long as all foam is on top of the coffee).

This method produces a cappuccino that is much more intense than a latte. The first few sips are almost entirely the burnt aroma and bitterness of crema, along with the fluffiness from the large foam layer, like eating coffee-flavored cotton candy. It's not until the third sip that you truly taste the mixed milk coffee in the cup - high concentration accompanied by a hint of sweetness, leaving a lingering fragrance after drinking.

Why Do Italians Only Drink Cappuccino in the Morning?

Unlike other coffee preparation methods, the characteristic of Italian coffee is reflected in its English name "espresso," emphasizing speed - both in preparation and consumption. Each customer stands at the bar, taking just two or three sips to finish a small cup of espresso, then leaves immediately. The entire process is efficient and brisk, making it suitable for consumption at any time of day.

However, as one of the most common milk coffees locally, cappuccino is considered by many Italians as a "breakfast beverage." Although no law stipulates that it can only be consumed in the morning, after noon, it's indeed rare to see this hot coffee with thick foam. Some shops even automatically remove it from their menu after noon.

Allegedly, some tourists have tried ordering a cappuccino at night in Italy, only to receive a disapproving glance followed by a firm refusal. So why do Italians adhere to such a "rule"?

FrontStreet Coffee's research found that the "rumor" about Italians only drinking cappuccino in the morning is closely related to local breakfast customs. In this European country, breakfast portions are generally small and sweet, typically accompanied by milk beverages. A rich cappuccino at this time can perfectly balance those sweet foods, quickly refreshing people. Additionally, the large quantity of milk provides a feeling of fullness, making it a perfect combination.

However, once lunchtime arrives - specifically, after 11 AM - most "traditional Italians" actively avoid this milk coffee. This is because Italian lunch portions are often substantial. Drinking a cappuccino afterward would burden the digestive system, affecting their digestion. Therefore, after a substantial meal, they rarely order milk-based beverages, preferring instead that small, intense, and stimulating espresso.

In addition to the more common explanation, FrontStreet Coffee found another reason: It is said that in times when resources were scarce, milk in many parts of Italy was delivered fresh in the morning, and there was no refrigeration equipment. To ensure milk wouldn't spoil during warm seasons, locals would use it for breakfast and then use the remainder for cooking or making cheese. Without raw materials, cappuccinos naturally couldn't be made after noon, and this gradually became part of Italian daily life.

However, today, with the evolution of time, locals' attitudes toward coffee culture have begun to change. The stereotype that "cappuccino can only be drunk in the morning" is gradually fading in Italy. In many local cafes or bars, cappuccinos can now be ordered at any time.

Many Italians, especially the younger generation, don't follow this tradition at all. They believe that a rich, foamy milk coffee can be enjoyed at any moment of the day, and they no longer "roll their eyes" at tourists who order cappuccinos in the afternoon.

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