Cappuccino Recipes and Variations

What is Cappuccino?
WBC Regulation: Cappuccino
Italian Traditional Cappuccino Recipes
Modern Cappuccino Recipes in Australian Coffee Industry
Toppings in Cappuccino Recipes

What is Cappuccino?

A cappuccino is one of the popular coffee beverages that consists of three main components: espresso, steamed milk, and milk foam. It is known for its balanced and rich flavour, as well as its distinctive layered appearance. It is originated from Italy approximately in 17th century. Due to its long history, there are various cappuccino recipes and variations worldwide.

WBC Regulation: Cappuccino

It has now been replaced to ‘milk beverage’, but until 2015, baristas had to prepare and serve cappuccinos for judges during World Barista Championship. Below is the definition of a cappuccino back in 2015 by WBC.

A. A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso.
B. The cappuccino is prepared with one single shot of espresso, textured milk and foam. A minimum of 1 centimetre of foam depth is required […]
C. Cappuccinos may be served with latte art or traditional style, with a central circle of white milk. Latte art expression may take any form the competitor chooses.
D. Cappuccinos must be served in a 150 to 180ml cup […]

Through this, we can tell that WBC did not specify the ratios or how it should look. There have been many different cappuccino recipes, but it was quite impossible for them to define which was the right one.

Italian Traditional Cappuccino Recipes

The most important part of the Italian traditional cappuccino recipe is to maintain an equal ratio of espresso, milk, and foam, typically in a 1:1:1 proportion. Cappuccinos are traditionally served in a small cup (150 ~ 180ml) to distinguish them from caffe latte, which is usually presented in a larger glass (200 ~ 300ml). Below, you’ll find the method for preparing an Italian traditional cappuccino, often referred to as the ‘Old School’ style.

Method

Pull a double shot of espresso (60ml) into 180ml cup.
Prepare 120ml of milk and steam up to the volume of 180ml.
Let it stay for a few second so that the foam separates from the milk.
Scoop out 2 tablespoons of the foam and put them on top of the espresso. You shall see the golden ring of crema along the edge of the cup.
Gently swirl the milk left and pour it slowly onto the foam.

Modern Cappuccino Recipes in Australian Coffee Industry

Cappuccino recipes may differ between cafes, but in general, in Australia it means a coffee with slightly more froth than a latte and chocolate on top. You can sprinkle the chocolate powder but since most cafes decorate with latte art, the texture of the milk and the froth is the key to cappuccino in Australia. Steaming the same amount of milk or even less and getting equal quality of the texture are the skills that the baristas must have. Most cafes in Australia usually use 6 or 8 oz size cups for single shot coffee. In that cup, the amount of froth about 1.5cm ~ 2.0cm is required to be called ‘cappuccino’.

Toppings in Cappuccino Recipes

The addition of topping to a cappuccino is entirely optional and a matter of personal preference. However, there are variations of cappuccinos with chocolate powder, cinnamon, or other spices. In the US, coffee shops generally serve cappuccinos with cinnamon powder on top, whereas in Europe or Australia cappuccinos are served with chocolate sprinkle.

Conclusion

Cappuccino offers a timeless blend of espresso, steamed milk, and creamy foam. From the traditional Italian classic to innovative variations, cappuccino’s versatility shines through. Whether you savour the purity of a traditional cup or embrace new flavours, this espresso masterpiece is a canvas for your coffee creativity. Cheers to exploring the rich world of cappuccino, one cup at a time!

Reference

2015 World Barista Championship Official Rules and Regulations