Dish · italian
Cappuccino
Espresso topped with steamed milk and a thick layer of milk foam, traditionally a morning drink taken before noon in Italy. The foam holds its shape rather than dissolving into the coffee.
Where it comes from
The name and pale color are said to reference the brown robes of Capuchin friars, though the drink as espresso with foamed milk only took its current form once espresso machines and steam wands became standard in the 20th century.
What cooks argue about
Milk temperature and foam texture split baristas: microfoam, fine and glossy, gives a smoother drink than the drier foam older machines produced. Cocoa powder on top is a separate, smaller argument.
Nobody has published a cappuccino recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.