Cappuccino

What Is a Cappuccino?

A cappuccino is a coffee drink composed of three parts: espresso, steamed milk, and milk foam. These three components are combined in roughly equal proportions, creating a drink that is smaller and more concentrated than most other milk-based espresso drinks.

The espresso forms the base. It provides the coffee flavor and the caffeine. Steamed milk is added next, bringing body and a touch of sweetness from the lactose in the milk. Finally, a layer of milk foam sits on top, giving the cappuccino its signature texture and visual appearance.

The traditional ratio is approximately one-third espresso, one-third steamed milk, and one-third foam. This ratio distinguishes a cappuccino from drinks like lattes, which use more milk and less foam.

The texture of a cappuccino is notably different from other milk drinks. The foam layer creates a lighter, airier mouthfeel. When prepared well, the foam is dense and velvety rather than bubbly or stiff. This type of foam is sometimes called microfoam, and it integrates smoothly with the espresso and milk beneath it.

What Does a Cappuccino Taste Like?

A cappuccino tastes like espresso softened by milk, but not masked by it. The coffee flavor remains prominent. You taste the roast, the slight bitterness, and the natural intensity of espresso, but these qualities are tempered by the milk and foam.

The mouthfeel is light and creamy. The foam adds a sense of airiness that makes the drink feel less heavy than a latte. Despite using milk, a cappuccino does not taste milky in the way a latte does. The espresso cuts through, and the foam changes how the liquid meets your palate.

Cappuccinos taste stronger than lattes because they contain less milk. The espresso-to-milk ratio is higher, so the coffee flavor is more forward. This does not mean a cappuccino has more caffeine — it simply means the taste of coffee is more concentrated.

The foam also affects perception. When you drink a cappuccino, the foam reaches your lips first. It carries some of the espresso with it, delivering a mix of textures and flavors in each sip. This layered experience is part of what defines the drink.

Cappuccino vs Latte vs Flat White

These three drinks all start with espresso and steamed milk, but they differ in proportions and texture. Understanding the differences helps clarify what makes a cappuccino distinct.

A latte uses significantly more steamed milk than a cappuccino. The result is a larger, milder drink where the milk flavor dominates. Lattes have a thin layer of foam on top, but the drink is primarily liquid milk and espresso.

A flat white sits between the two. It uses less milk than a latte but does not have the thick foam cap of a cappuccino. Instead, the milk is textured into microfoam that blends throughout the drink. The result is a smooth, velvety texture with a stronger espresso presence than a latte.

None of these drinks is inherently better than the others. They serve different preferences. A cappuccino suits those who want more coffee flavor and enjoy the texture of foam. A latte suits those who prefer a gentler, more milk-forward drink. A flat white suits those who want intensity without the airy foam layer.

Why Cappuccinos Use Foam (And Why It Matters)

Milk foam is created by introducing air into milk while heating it. The proteins in milk trap small air bubbles, forming a stable foam. When done correctly, this foam is smooth and dense, with tiny bubbles that give it a creamy consistency.

Foam changes how a cappuccino tastes. It affects the way the drink interacts with your mouth. The air in the foam lightens the texture, making the drink feel less heavy than it would if it were all liquid. This is part of why cappuccinos feel refreshing despite being warm and rich.

Foam also changes flavor perception. When espresso mixes with foam, the bitterness is softened. The foam coats your palate and delivers the coffee flavor more gradually. Without foam, the espresso would hit more directly, and the drink would taste sharper.

The quality of the foam matters. Large, bubbly foam — sometimes called dry foam — sits on top of the drink and does not integrate well. It can taste flat and leave espresso underneath tasting unbalanced. Good foam, or microfoam, is dense and pourable. It blends into the drink and contributes to every sip.

Common Cappuccino Mistakes

Several issues can make a cappuccino taste wrong. Understanding these problems helps explain what a good cappuccino should be.

Too Much Milk

Adding too much steamed milk turns a cappuccino into something closer to a latte. The espresso flavor becomes muted, and the drink loses its characteristic intensity. A cappuccino should feel balanced, not milky.

No Foam or Poor Foam

A cappuccino without foam is not a cappuccino. Foam defines the drink. If the foam is thin, bubbly, or absent, the texture and taste will be wrong. This often happens when milk is not steamed properly or when the milk is too old or too cold to foam well.

Bitter Taste

Excessive bitterness usually comes from the espresso, not the milk. Over-extracted espresso — caused by grinding too fine, using too much coffee, or brewing too long — tastes harsh and unpleasant. This bitterness carries into the cappuccino and cannot be fully hidden by milk.

Watery Texture

A watery cappuccino results from weak espresso or milk that has not been steamed enough. The drink should feel creamy and full. If it feels thin, the espresso may have been under-extracted, or the milk may not have been heated and aerated properly.

Overheated Milk

Milk that is heated past approximately 70°C (158°F) begins to scald. Scalded milk tastes burnt and loses its natural sweetness. It also does not foam as well. Overheated milk ruins the delicate balance of a cappuccino and introduces off-flavors.

Is a Cappuccino Stronger Than Coffee?

This depends on what you mean by stronger. In terms of taste, a cappuccino often seems stronger because espresso is more concentrated than drip coffee. The flavor is more intense per sip.

In terms of caffeine, the answer is usually no. A standard shot of espresso contains roughly 63 milligrams of caffeine. A standard cup of brewed coffee contains roughly 95 milligrams, sometimes more. A cappuccino made with a single shot of espresso has less caffeine than a full cup of drip coffee.

The confusion arises because espresso tastes bolder. The brewing method extracts coffee compounds differently, producing a dense, flavorful liquid. But volume matters. A small amount of espresso cannot contain as much caffeine as a larger amount of brewed coffee, even if it tastes more intense.

What Kind of Coffee Works Best for Cappuccino?

Espresso for cappuccinos typically works best with medium to medium-dark roasts. These roasts have enough body and sweetness to stand up to milk without becoming lost. Very light roasts can taste sour or thin when combined with milk. Very dark roasts can taste bitter or ashy.

Flavor profiles that complement milk include chocolate, caramel, nuts, and mild fruit notes. Coffees with these characteristics blend well with the sweetness of steamed milk. Coffees with sharp acidity or delicate floral notes may clash with milk or become undetectable.

The origin of the coffee matters less than the roast level and overall flavor balance. Single-origin coffees and blends can both make excellent cappuccinos. What matters is that the espresso has enough presence to be tasted through the milk and foam.

Frequently Asked Questions