Cappuccino

Italy — early 20th century

Named after the brown robes of Capuchin monks, a proper cappuccino is equal thirds: espresso, steamed milk, and microfoam. Italians drink it strictly before 11am and never after a meal — ordering one at dinner will earn you a look. The foam should be glossy and dense enough to hold latte art.

How to make it

1. 1

   Pull a single shot of espresso into a 150–180ml cup.

2. 2

   Steam milk to 65°C, creating dense, velvety microfoam with small uniform bubbles.

3. 3

   Tap the pitcher to break any large bubbles, then swirl to integrate the foam.

4. 4

   Pour in a steady stream, finishing with a latte art pattern if you're feeling confident.