The World Barista Championships have been arranged annually since 2000, and during the course of the competition, the competing barista must produce-for four sensory judges-among other drinks four cappuccinos, defined in WBC Rules and Regulations as ' a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso The cappuccino is prepared with one (1) single shot of espresso, textured milk and foam. As a result, the microfoam will remain partly on top of the mug when the espresso is poured in correctly as well as mix well with the rest of the cappuccino. Cappuccino traditionally has a layer of textured milk microfoam exceeding 1 cm in thickness microfoam is frothed/steamed milk in which the bubbles are so small and so numerous that they are not seen, but it makes the milk lighter and thicker. Caffè latte is often served in a large glass cappuccino mostly in a 150–180 ml cup with a handle. Outside of Italy, the ratios of espresso, milk, and foam typically equal 1/3 each.Ĭappuccino is traditionally small (180 ml maximum) with a thick layer of foam, while 'latte' traditionally is larger (200–300 ml). In Italy, a cappuccino consists of 25 ml (1 imp fl oz 1 US fl oz) of espresso the rest of the cup is filled with equal parts of milk and foam. Commercial coffee restaurant chains in the US more often serve the cappuccino as a 360 ml (13 imp fl oz 12 US fl oz) drink or larger. In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 150 and 180 ml (5 and 6 imp fl oz 5 and 6 US fl oz). The top third of the drink consists of milk foam this foam can be decorated with artistic drawings made with the same milk, called latte art. The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand. Cappuccinos are most often prepared with an espresso machine. Outside of Italy, cappuccino is a coffee drink that today is typically composed of a single espresso shot and hot milk, with the surface topped with foamed milk. The drink spread from Trieste, the main coffee port in Central Europe, throughout Italy, especially after World War I and later worldwide, and can be found at a number of establishments. The Italian cappuccino was unknown outside Italy until the 1930s, and seems to be born out of Viennese-style cafés in Trieste and other Italian areas in Austria-Hungary through the Kapuziner coffee in the early 20th century. The Viennese bestowed the name 'Kapuziner', possibly in the 18th century, on a version that included whipped cream and spices of unknown origin.

The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.

Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder.

Black, dark brown, beige, light brown, whiteĪ cappuccino ( / ˌ k æ p ʊ ˈ tʃ iː n oʊ/ ( listen) Italian pronunciation: Italian plural: cappuccini) is an espresso-based coffee drink that originated in Italy and is prepared with steamed milk foam ( microfoam).

Cappuccino restaurant