I am a coffee freak and I love Cappuccino. I want to know what exactly is the Original Cappuccino. What portion of milk, water and coffee does it contains? And is cappuccino with more foam as good or with less foam?

  • The title is cute :-) Sorry, I don't have rights to edit! Feb 16, 2016 at 0:38

2 Answers 2


It's made from 3 equal parts

Milk foam (top)
Steamed milk (middle)
Espresso (bottom)

as illustrated (bottom left) on this image designed by Lokesh Dhakar...

There is also some details here, however it does not describe the important split in foam and steamed milk.

For a 3-ounce macchiato, use a 2:1 ratio of espresso to milk; for a 6-ounce cappuccino, 1:2; and for an 8-or-more-ounce latte, 1:3+.

As to the second art of your question, a cappuccino with more or less milk would not be a cappuccino by definition. However would it taste better, that's down to your personal taste and how much you like foam. Personally for me, it would become more a desert ;)

  • 1
    Great picture. Would you edit your answer to link to the source blog post for the picture also? Should make sure it's a compatible license or give attribution at least (or summarize and link instead of embed, if it's incompatible). Thanks!
    – hoc_age
    Feb 15, 2016 at 14:03
  • @hoc_ageah I just found it on Google images to illustrate my answer, the blog I got it from actually just had the image and what the blogger like about the design of the info graphic. However I did find the designer who designed it, so I've credited him above. Feb 15, 2016 at 14:12
  • Hey thank you for the answer , I love cappuccino with more foam. But with lesser milk you will get taste of water only. Feb 16, 2016 at 4:25
  • @RonakBhatt no problem. If you've not tried a Flat White, I'd urge you to give it a go sometime just to try something different. Its definitely my favourite coffee with milk. Feb 16, 2016 at 9:51
  • @ConsumeCoffee sure will give it a try.. as soon as i get back to home :D Feb 16, 2016 at 10:04

Original Kapuziner

The original cappuccino was an 18th century Austrian drink Kapuziner, so named because the addition of cream made the coffee the colour of Capuchin monks' robes:

Kapuziner: Kaffee, ein Kaffee mit Sahne, Zucker, Gewürz und drey Eidottern aufgesodst.
[... a coffee with cream, sugar, spices and three egg yolks...]

Kapuziner (Kaffee mit wenig Obers oder Nidel, wie wir sagen)
[... coffee with little cream...]

Similar drinks are sometimes still sold under the name Viennese coffee.

Italian cappuccino

From the 19th century in Italy we see cappucino as:

Cappuccino: caffè nero con poche gocce di latte o panna che gli dànno il colore della tonaca dei cappuccini e e da ciò prende il nome.**

[black coffee with a few drops of milk or cream which gives it the colour the tunic of the Capuchins, from which it takes it name]

Modern cappuccino

Over time this has evolved into the modern version of the drink, usually served in a medium sized cup in equal parts espresso, steamed milk, and milk foam.


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