If it’s not a 1:1:1 cappuccino, is it still considered a cappuccino?

A mainstay in coffee shops around the world, the cappuccino is defined by its dry foamed top, but this widely misunderstood drink has evolved considerably over the years. So, what exactly is a cappuccino?

What is Kabu

Cappuccino is a classic espresso-milk drink. A common misconception is that it follows the "two-thirds rule": that is, one-third espresso, one-third steamed milk and one-third foamed milk.

James Hoffmann turned this on its head in his book The World of Coffee: He noted in his book that this definition first appeared in the 1950s, long after the creation of the cappuccino.

The original name for the drink, Kapuziner, was created in Vienna in the 19th century, according to Hoffman. The small-served drink was made by mixing espresso with milk and cream until the color of the drink resembled the color of a monk's capuchin robes, indicating that enough milk had been added.

Today, the definition of cappuccino is completely different. In the coffee industry, the SCA Specialty Coffee Association and the WBC World Barista Championship both define cappuccino as "5-6 ounces of coffee mixed with milk, with a balanced and mellow taste." The standard composition of a cup of cappuccino is a cup of espresso, textured milk and at least 1-1.5 cm of foam depth (vertical evaluation).

This definition of a cappuccino hasn’t changed in the centuries since it was created: but it has changed over the years. “As I recall, the cappuccino of 2008 was nothing like what we see and taste now,” says Poland’s Agnieszka. “The biggest change is the size of the drink.” According to Agnieszka, the size of the cappuccino has dropped from at least 220 ml/7.7 ounces to 120 to 180 ml/4.2-6.3 ounces total volume. Also, the thickness of the foam has decreased, from about 50% of the cup to about 20-25% of the cup.

The significant reduction in cup size is largely due to the rise of specialty coffee, which focuses on highlighting the rich flavor of coffee. The smaller the drink, the less milk is needed, which means consumers will have a better chance to taste the flavor characteristics of the coffee. When blended properly, milk can collide with coffee to create different unique flavors that cannot be tasted in other coffees. This impact is far-reaching.

Italian Caprese vs Western Caprese

Italian cappuccino is believed to have been invented in Italy in the early 20th century. Understanding the traditional Italian coffee culture helps us understand the changes and developments in the definition of cappuccino. Cappuccino is an integral part of Italian daily culture. They are usually consumed only once a day, traditionally in the morning.

In fact, the Italian National Espresso Institute has its own definition of cappuccino: "25ml of espresso and 100ml of steamed milk. A qualified Italian cappuccino has a white round milk foam on the surface of the coffee, surrounded by a brown ring."

The biggest difference between traditional Italian cappuccino and Western cappuccino is the appearance. Italian cappuccino has a white foam on the top of the coffee, slightly higher than the coffee cup, and a circle of brown fat along the edge of the cup; Western cappuccino has evolved to today, and the surface of the coffee is usually decorated with latte art.

The traditional Italian cappuccino is also consumed in a different way. It is made quickly and consumed quickly, with just a few sips before the consumer goes about their day. The traditional Western cappuccino garnish is also different from a latte; instead, the barista layers the coffee and milk to create a strong drinking experience for the drinker, with the milk being consumed before the espresso.

The rise of latte is shaking the status of cappuccino

The rise of latte art has made customers look forward to imagining whether they will be served with hearts, tulips, roses or other latte art before they get their coffee. However, adding latte art to cappuccino will have a negative impact on the milk component of the drink. The milk foam with good ductility is suitable for making latte art, but this kind of milk foam is far from the milk foam used for cappuccino.

Trying to put latte art on your cappuccino can ruin the balance of the coffee. The quality of the milk froth should come first, and the latte art should come second.

The future of Kabu

Some coffee shops are now choosing not to name milk-based drinks by specific names, calling them "milky coffees." It sounds simple—but it can also confuse customers: How do they know how much foam to expect in their drinks? Do customers have to tell the barista when they order?

There is so much specificity within the industry about cappuccinos, but the less clear the distinctions are between ourselves and the more loosely we adhere to these terms and regulations, the more confused coffee drinkers will be, and the harder it will be for us to collectively search for better coffee as an industry.

In coffee competitions, the definition of a cappuccino has also changed. In 2016, the WBC changed the standard for making a cappuccino: the entire drink size was changed from 150 ml to the barista's preferred amount.

Agnieszka predicts that we need to keep up with potential changes in definitions and not fear them, but embrace them: “I believe that as long as coffee evolves, the definition and composition of the beverage will change. The coffee industry and coffee itself are like living organisms – they evolve.”

We have to accept that its definition can vary so widely, we have to acknowledge that people have different interpretations of it, allowing us to experience coffee in different ways, taste, feel and experience. And when it comes to cappuccino, we can expect the unexpected.

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