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Cappuccino (Italian-Style)

Cappuccino is named after the Order of Friars Minor Capuchin, whose monks are known for their white-topped frocks. Just like these Capuchini, the drink has a brown body, a white top, and a charming Italian accent…

Cappuccinos at Harry's Bar in RomeThe Italians have four traditional M’s that dictate the ultimate quality of the cup: Macchina — the espresso machine; Miscela – the blend that requires a dark roast with 100% Arabica beans; La Mano--the experienced hand of the barista; and finally Macinino -- the coffee grinder.

The Italians use the rule-of-thirds for the preparation of a good cappuccino. First, make a standard espresso shot in a pear-shaped 6-ounce cup (click here to learn how to make your own espresso). It should take about one-third of the cup’s height.
Second, pour in the warm, frothed milk (click here to learn how to make frothed milk in your own kitchen). The milk and foam fill about one-third of the height each.

Here are some tips for making a cappuccino perfetto:

• Use pre-heated porcelain cups to get a hot drink. Click here to learn how to choose the perfect cappuccino cup.

• Ideally, the frothed milk should be silky, smooth and creamy, not airy and bubbly like foam.

• Frothed milk doesn’t stay good for long so the cappuccino should be consumed within minutes. Most Italians drink it standing at the bar…

Having a good espresso and frothed milk will allow you to make most of the popular Italian milk-based coffee drinks, including cafe crema, macchiato, latte, frappuccino, and mochaccino. Bon Appetit!

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REVIEWS & COMMENTS

  • MONKS

    yeahyeah | Tue, 11/15/2011 - 21:53

    Beer. I love me some Trappist ale.

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  • GOD SHOTS

    jbviau | Tue, 11/15/2011 - 21:52

    What will the monks come up with next? ;)

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  • ONE OF MY FAVORITES TO DRINK

    intrepid510 | Mon, 10/24/2011 - 23:59

    One of my favorites to drink and make, can accentuate the espresso, but not drown it.

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  • ALWAYS ENJOYABLE

    Wakeknot | Wed, 10/05/2011 - 13:03

    Even reading about a cap is enough to make me smile (although it doesn't hurt that I have one next to me as I type this).

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  • 4 M'S AND THE RULE OF 3RDS

    EricBNC | Sun, 08/14/2011 - 22:27


    Always follow the 4 M's and the Rule of 3rd's and you won't go wrong pulling shots or making Cappuccinos.

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  • CAPUCCINO IS MY BREAKFAST

    espressom | Thu, 05/26/2011 - 22:33

    Capuccino is my breakfast sometimes. I prefer a little more milk foam on mine.

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  • TRICKY INDEED

    Eyal Rosen | Thu, 05/06/2010 - 01:22

    Note that the rule of thirds apply to the height, not the volume (which is hard to measure). A good Cappuccino glass has a conical shape, so the first 1 oz, takes (very roughly) 1/3 of a 6 oz cup.

    Anyway, it is just a rule of thumb....

  • CAPPUCCINO (ITALIAN-STYLE)

    Richard Mackinnon | Wed, 05/05/2010 - 19:50

    I love the article. But. In the rule of thirds you state to use a 6oz. cup filled with a "standard" shot of espresso. Standard shot is 1oz. That means that this way would make the milk/foam amount 1oz. each or 2.5oz. each to fill the cup.