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Espresso and milk · Served hot · From Italy

Cappuccino

Espresso with steamed milk and a cap of dense foam in a small cup. In Italy it is a morning drink of about 150 ml; abroad it has grown into a larger latte-like beverage.

Espresso25 mlMilk100 mlFoam25 ml150 ml
Cappuccino cup, 160 ml. Layers in pouring order from the bottom, heights by volume.

Step by step: Cappuccino

In pouring order
  1. Step 1 of 3

    Pour the espresso

    25 ml Single shot

    +25 ml25 ml so far
  2. Step 2 of 3

    Add the milk

    100 ml Steamed milk

    +100 ml125 ml so far
  3. Step 3 of 3

    Top with foam

    25 ml Dense milk foam

    +25 ml150 ml in all

Side by side

Glasses to one scale

  • On the stage

    Cappuccino

    150 ml64 mg1:5.0 coffee to milk

    1. Espresso25 ml
    2. Milk100 ml
    3. Foam25 ml
  • Flat White

    165 ml127 mg1:1.8 coffee to milk

    1. Espresso60 ml
    2. Milk100 ml
    3. Foam5 ml
  • Caffè Latte

    240 ml64 mg1:7.0 coffee to milk

    1. Espresso30 ml
    2. Milk200 ml
    3. Foam10 ml

Brewing methods

All 29 methods, compared

Where the numbers come from

Drinks
182
Origin countries
41
Regional variants
291
Caffeine figures
179derived from USDA data

Volumes are a typical build for each drink, set out component by component from published standards where one exists (the Italian espresso institute's cappuccino, for example) and from common practice otherwise. Cafés vary, and the cup-size control is there for that. The steps follow the components in pouring order, each described as the record describes it.

Caffeine is derived, not measured: USDA FoodData Central's caffeine per 100 g for the matching coffee preparation, scaled to the coffee in the build at one gram per millilitre. Milk, water and ice add none. Each drink page names the FoodData Central record it used. Origin countries include Italy, Vietnam, Spain and 38 more.