Cappuccino

Cappuccino is an espresso served with roughly equal parts steamed milk and airy foam, traditionally in a smaller cup of about 150 to 180 mL. The classic description is thirds: one part espresso, one part steamed milk, one part foam. That thick layer of foam is what sets it apart.

Why it matters: the airier, drier foam gives a cappuccino a lighter, more cloud-like texture and lets the espresso taste come through more strongly than in a milkier drink. The smaller volume keeps the coffee-to-milk balance higher, so a good shot really matters here.

Where it sits among its relatives: a cappuccino has noticeably more foam than a latte and a smaller total volume, while a flat white uses thinner microfoam for a denser, less bubbly mouthfeel. Modern cafes vary, and many now pour cappuccinos with a wetter, more latte-like texture, so the foam-heavy traditional version is less universal than it once was. The cocoa-dusting is optional and more of a presentation choice. See latte-vs-flat-white-vs-cappuccino.