The Cappuccino


The classic cappuccino has a dense milk foam in the middle of the cup and a clear brown espresso rim! In contrast to the Caffè Latte, less milk is used, but it is foamed more densely.

In Italy, cappuccino is mainly drunk in the morning, in the rest of Europe regardless of the time of day!

Base drink for Cappuccino

The basis of the cappuccino is an espresso.


130 - 150ml of milk

Any kind of milk can be used. The higher the fat content of the milk, the better it foams and the taste experience gets well-rounded.

Extraction into the cappuccino cup
Dense milkfoam

Preparation of Cappuccino

  1. | Brew an espresso in the cappuccino cup
  2. | Froth the milk in a milk jug (about 60-65 degrees, not too hot). Alternatively use a milk frother
  3. | The milk froth should be firm and creamy
  4. | Pour the milk into the cappuccino cup so that the dark of the espresso is still visible at the edge
  5. | The foam should be about 1cm thick

Taste characteristics

The cappuccino is served warm and hot. The milk must not boil!

At the first sip, you should alreday taste the coffee aromas and get a well rounded taste experience.

Here is our video on how to prepare the cappuccino:

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