Introduction:Want to understand the difference between cappuccino and latte, and why traditional cappuccinos preserve the coffee “golden ring” and rarely feature latte art? This article dives deep into the history of cappuccino, explores the connection between milk foam thickness and latte art, and details the steps to make a proper cappuccino—including coffee cup selection, espresso extraction parameters, use of fresh milk, and milk foam steaming techniques—to help you master professional-level cappuccino-making skills.

What exactly is the difference between a cappuccino and a latte? Why does an authentic cappuccino emphasize preserving a ring of brown known as the “coffee golden ring” and typically avoids latte art? Starting from the origin of the name “cappuccino,” this article traces its historical connection to the robes of the Capuchin friars, explains the science behind the formation of the golden ring, and discusses the relationship between milk foam thickness and latte art. Then, focusing on the standard process of making a cappuccino, it step-by-step introduces coffee cup selection, espresso extraction parameters, the use of chilled fresh milk, milk foam aeration and steaming techniques, and how to prioritize pouring the foam to protect the coffee crema. The article includes actual extraction data and operational details, making it a valuable reference for coffee enthusiasts who want to deeply understand cappuccino.

Nowadays, latte art has become a popular trend, with many baristas—whether making lattes, flat whites, or cappuccinos—routinely incorporating latte art elements. As a result, many beginners often wonder: what’s the real difference between a cappuccino and a latte?

The English word “Cappuccino” comes from the Italian “Cappuccio,” meaning hood or cowl. This beverage gets its name from a deep historical connection to the Capuchin friars in Italy. In those days, the friars wore dark brown habits and folded cloth hoods shaped like pointed caps. Inspired by this, Italians would steam milk into fine, stable foam, pour it over espresso, and a ring of brown similar to the color of the friars’ robes would appear in the cup. They would then use a spoon to shape the surface foam into a pointed cap. Because “Capuchin” and “Cappuccio” sound similar, Italians cleverly added the letter “n” while keeping the original rhythm, eventually forming the name “Cappuccino” to refer to this milk coffee.

Why should a cappuccino preserve the “coffee golden ring”?

Over time, more and more Italians began to accept milk coffee, but shaping the foam into a pointed cap became time-consuming and gradually fell out of fashion. However, the traditional spirit didn’t disappear entirely—the cappuccino still retains a distinct ring of brown coffee, with thick, velvety foam rising above the rim of the cup, creating a “hat-like” silhouette as a nod to the friars of the past.

That’s precisely why a traditional cappuccino must have a “coffee golden ring.” As we know, when coffee and milk mix, the original dark brown turns into a lighter shade. To preserve this unique coffee hue, the key lies in preventing the milk from dispersing the coffee crema. Therefore, the milk foam must be finer and denser, forming a protective layer between the milk and the crema.

Why do cappuccinos usually not feature latte art?

The milk foam used for latte art is about 1 cm thick. This thickness gives the foam good fluidity, allowing it to blend evenly with the espresso and helping create clear patterns. However, making a cappuccino requires avoiding disrupting the coffee crema to maintain the integrity of the “coffee golden ring.” This means the espresso should not fully mix with the milk.

Additionally, to keep the foam stable and prevent it from collapsing when it rises above the rim of the cup—and to maintain its shape through sufficient surface tension—the foam needs to be steamed to about 1.5 cm thick. This thickness results in lower fluidity, which naturally makes it less suitable for forming latte art patterns.

Key elements in making a proper cappuccino

/ Coffee Cup Selection

When making a cappuccino, it’s recommended to use a tulip-shaped coffee cup with a capacity of about 180 ml. Compared to a round-bottomed cup, the tall, narrow-at-the-bottom-and-wide-at-the-top design better highlights the three-dimensional “hat” shape of the cappuccino’s rim.

/ Espresso Extraction Parameters

Using a coffee bean blend of sherry-cask-aged beans and sun-dried Yirgacheffe, for a single shot of espresso, you can use 20 grams of coffee grounds to extract 35 grams of espresso in 27 seconds. Another common method is using 12 grams of coffee to extract 30 grams of espresso in approximately 23 seconds, which also works well for a single shot.

/ Use Chilled Fresh Milk

Fresh milk retains more complete protein and milk fat. Proteins are the foundation of milk foam, while milk fat helps stabilize the foam structure, delays breakdown, and adds a richer mouthfeel to the coffee.

/ Milk Foam Steaming Techniques

Use a small milk pitcher and pour in 150 ml of chilled fresh milk. Before using the steam wand, it’s recommended to first purge it to release any condensed water built up in the nozzle. Insert the steam wand about 1 cm below the surface of the milk and turn on the steam. At this point, the interaction between the steam and milk will produce a “hissing” sound—this step is called “aeration” and is key to forming fine milk foam.

The longer the aeration time, the thicker the foam becomes. To create the 1.5 cm-thick milk foam needed for a cappuccino, it’s recommended to stop aerating after hearing around 6 to 7 “hissing” sounds. Then, adjust the pitcher to a 45-degree angle and use a swirling motion to remove large bubbles (at this point, the hissing stops). Heat the milk to about 55 degrees Celsius to complete the steaming process.

/ Pre-Pour Integration of Foam and Milk

After steaming, the foam and milk may separate into layers. At this point, find a stable surface to rest the pitcher on, and using your wrist as the axis, gently rotate the pitcher clockwise at a consistent speed to fully integrate the foam and milk before pouring.

/ Prioritize Pouring Foam to Protect the Coffee Crema

To avoid disrupting the espresso crema by directly pouring milk, the key is to first pour the foam, forming a protective layer before adding the milk. However, since milk is heavier than foam, it will naturally flow out first. To solve this, align the spout of the pitcher with the center of the espresso surface, slightly tilt the pitcher to near-pouring position without actually pouring. Pause briefly to allow the foam to gather naturally at the spout, then slowly pour from the center. This step doesn’t require any circular blending or wrist shaking—just maintain a steady posture and pour the foam directly from the center.

The above content is compiled by CoffeeHunters, a coffee news website.