Cappuccino is one of the most loved and popular specialty coffee-based drinks that you can enjoy in any cafe around the world, but also prepare quickly and easily at home.
In addition to its exceptional and perfectly balanced taste, cappuccino has another ace up its sleeve that captures everyone's attention – the milk foam designs created using latte art techniques.
These designs are what transform a simple cappuccino into a work of art, backed by the technique, passion, and expertise of each barista. It takes a lot of practice for each latte art design (e.g., heart, tulip, rosetta) to turn out perfectly. The milk you use and the angle at which you hold the milk pitcher, along with the controlled movements as you pour the milk, are all crucial.
In this article, we will carefully explore the history of the delicious cappuccino, the differences between cappuccino and latte—because we've often encountered the question, "Wait, aren't latte and cappuccino the same thing?"—and finally, we'll give you some tips & tricks to prepare the same cappuccino you enjoy in a cafe, right at home.
Let's go back in time a bit
The first drink very similar to the cappuccino we drink today was "kapuziner." It was a coffee-based drink with whipped cream and sugar, enjoyed in Viennese cafes in the 1700s. Kapuziner is the first historical term that resembles the one we use today – cappuccino.
Well, the story of the term cappuccino doesn't end there. It also has roots in the attire of Franciscan monks, whose name was Capuchin. They wore long hooded robes that were a brownish-tan color, just like a cappuccino.
Regardless of the origin of the name cappuccino, it's worth noting that the drink became widespread in almost the form we know it today (espresso and milk foam) in Italian cafes shortly after espresso machines began to appear. After World War II, the drink received several serious improvements, and the toppings that were commonly added, such as whipped cream, cinnamon, or syrups, were completely eliminated.
This was the key moment when cappuccino reached its final form (prepared with an espresso shot perfectly balanced with fluffy milk foam and a latte art design on top) and became an extremely popular coffee-based drink in all cafes across Europe.
Cappuccino vs latte
If you carefully examine cafe menus, you'll notice that they contain several milk-based coffee drinks. Latte, flat white, cortado, latte macchiato are just a few of them.
The immediate differences you can spot between cappuccino and other drinks are the proportions of milk and espresso present in the cup. Typically, cappuccino contains one shot of espresso and 100-150 ml of frothed milk. A latte contains almost double the amount of frothed milk and is served in much larger cups than cappuccinos.
So, if you want to enjoy a good cup of coffee with a lot of milk, then a latte is the perfect choice for you. A flat white, for example, contains a double shot of espresso, less milk than a latte, and a thinner layer of milk foam than a cappuccino.
As you can see, all milk-based coffee drinks are slightly different and can be enjoyed according to your needs and preferences – with more milk when you crave a lighter drink, or with a double shot of espresso and less milk when you crave a drink with a more intense and richer flavor.
How to prepare an extraordinary cappuccino at home
You don't need many ingredients and utensils to prepare a cappuccino as delicious as the one you enjoy in a cafe, right at home. An espresso machine to prepare the espresso and milk foam, your favorite milk (dairy or plant-based), a lot of good spirits, and patience. Especially when it comes to practicing the latte art design on top of the cappuccino.
1. The first step is to choose your favorite coffee and grind it as finely as possible. Use 16g of coffee for a double espresso shot and 7g for a single shot.
If you have a capsule espresso machine, you can easily use MABO specialty coffee capsules. This way, you'll be able to prepare your cappuccino much faster.
2. Once the espresso is ready, pour 100-150 ml of cold milk into the milk frothing pitcher of the espresso machine. Purge the steam wand before making the foam.
Now start aerating the milk with the wand positioned to the side of the milk pitcher, filled one-third to allow room for it to expand in volume. Initially, the wand should be slightly above the milk and gradually lowered. When the milk has doubled in volume, you can stop frothing.
If you don't have an espresso machine with a steam wand, heat the milk over low heat until it reaches a temperature of 50-52 degrees Celsius. Turn off the heat and froth it with an immersion blender or a small device with a mixer attachment.
3. Now that you've prepared the milk foam, make sure to swirl the pitcher a bit to thoroughly homogenize the contents before pouring. Then pour the foam, but not from too high up, while making a delicate left-to-right motion.
The pouring is done gradually over the espresso while you constantly try to homogenize the milk with the espresso. First, pour through the espresso cream, and at the end, bring the tip of the milk pitcher close to the surface of the drink to create a heart or whatever design you desire. Let your imagination run wild when it comes to latte art.
Conclusion
Since its early appearance (around 1700), cappuccino quickly became a favorite among those frequenting cafes in Europe. And rightly so, who wouldn't love a creamy cappuccino with a rich and intense flavor? Although it has had several appearances over the years (from cappuccino with whipped cream to cinnamon or syrups), today we enjoy its most successful, balanced, and delicious form – just espresso and milk foam.
