The cappuccino Variations is a well-known coffee drink that blends espresso, steamed milk, and microfoam. It has been enjoyed for centuries and has developed in various ways over time.
As it has changed, we now observe distinct regional variations. For example, an Italian barista might craft a differently than one served in a Brazilian café.
To delve deeper into the diverse cappuccino styles across the globe and understand how baristas are innovating with this classic recipe, I interviewed two coffee industry experts. Continue reading to learn their insights.
A Short History of the Cappuccino
While many assume that the cappuccino originated with the invention of espresso, its history stretches much further back.
The name “cappuccino” is believed to come from the Capuchin monks, whose brown robes were said to resemble the coffee‘s color. Some historical accounts suggest that the beverage was named after them as early as the early 1800s. At that time, were made with brewed coffee, not espresso.
However, with the rise of espresso in the early 20th century, the cappuccino evolved into the drink we know today, composed of three elements: espresso, steamed milk, and milk foam. The proportions of these ingredients have been debated, but the classic structure remains.
Danilo Lodi, a WBC-certified judge and barista consultant, explains: “A macchiato is a short, intense coffee with a bold espresso flavor, while a latte is creamier and milk-heavy. The cappuccino, though, strikes the perfect balance.” He adds, “It’s likely the most recognized milk-based coffee worldwide, which is why it’s such a timeless favorite.”
This harmonious blend of milk and espresso results in a silky, smooth texture, which Danilo believes has always been part of its charm. Keiko Sato, Head of Coffee Quality and Training at Santo Grão in Brazil, shares this sentiment. She emphasizes that the mouthfeel is key to the cappuccino’s appeal: “People know that when they order a cappuccino, they’ll get a drink with a rich, creamy texture.”
This combination of balance and texture is what has made the an enduring classic across the globe.
How Do Cappuccino Recipes Evolve?
The recipe for a cappuccino can vary from one coffee shop to another, no matter where you are. This depends on several factors, such as the freshness and quality of the beans, as well as the skill of the barista in extracting the espresso.
The type of milk used also plays a crucial role in shaping both the flavor and texture of the . For example, whole milk tends to produce a richer, creamier texture and a more stable microfoam compared to skimmed or semi-skimmed milk.
On top of these factors, there are also notable regional differences. According to Danilo Lodi, the original cappuccino recipe was developed in Italy with a dark roast espresso. “When was first created, it featured a strong, bold espresso with a thick, heavy texture,” he says. He also notes that Italian milk has a different profile than what is typically found elsewhere in the world.
Cappuccino recipes may vary in the exact ratio of espresso to steamed milk and foam, and achieving balance in the cup is key. For instance, with a dark roast espresso, adding more steamed milk can balance out the bitterness, while a lighter roast may benefit from using less milk to allow the espresso’s flavor to shine through.
Keiko Sato, Head of Coffee Quality and Training at Santo Grão, shares that their cappuccino recipe doesn’t prioritize latte art. Instead, they ensure that the milk foam is perfectly even with the rim of the cup. “We want all our baristas to deliver the milk in its ideal form,” she says. “That’s why we have strict guidelines in place.”
In the end, the subtle adjustments to the recipe—from the roast profile to milk texture—help create the perfect cup, reflecting both tradition and regional influences.
Cappuccino Variations by Region
These cappuccino variations have naturally emerged over time due to the drink’s long history. Any recipe that has been around for over 200 years is bound to evolve.
In addition to adjusting the ratio of milk, foam, and espresso, some regions have introduced new ingredients or altered the preparation methods. For instance, in certain parts of the world, coffee shops add spices to their cappuccinos. Cinnamon is a popular choice across Europe, while in the Middle East, cardamom and clove are often used to enhance the flavor.
In Austrian coffeehouses, which are considered the birthplace of the cappuccino, a classic version known as the “kapuziner” is available. This drink is made with coffee, sugar, whipped cream, and spices, such as cinnamon.
Another Austrian staple is the “Wiener Melange,” commonly served in Viennese cafés. Similar to a cappuccino, it features steamed milk and foam but with less espresso or a lighter roast, offering a more delicate flavor.
In coffee-producing countries, variations also exist. The “Brazilian,” found on menus across Brazil, often includes cacao powder or cinnamon, but even within Brazil, there are regional twists. For example, the “cappuccino mineiro” from Minas Gerais replaces milk with doce de leite (dulce de leche), a thick, sweetened caramelized milk product.
At Santo Grão, Keiko mentions that they offer a On The Rocks,” which is simply the traditional recipe served over ice.
Danilo explains that these adaptations are a natural part of the cappuccino’s journey and don’t undermine its essence. “Whenever we make this drink outside of its place of origin, it already becomes something different,” he says. “Every coffee shop or city adds its own unique flavor.
Cappuccino Variations and Evolving Consumer Preferences
Keiko emphasizes that adjusting the ratio of milk and foam to coffee creates a healthy variety in cappuccino preparations, allowing consumers to select a coffee shop that aligns with their preferences.
However, she believes that when coffee shops introduce new ingredients like syrups, powders, or spices, they should inform customers that the beverage deviates from the traditional Keiko argues that the term should not be used in these cases. “It’s better to use a different name,” she suggests. “Whenever Santo Grão modifies the base, we assign it a unique name. This approach ensures fairness and transparency for our customers.”
Conversely, Danilo has a different perspective. He contends that including the word “cappuccino” on menus, even if the drink strays from traditional definitions, provides a sense of familiarity for customers who may be hesitant to try new or unfamiliar options. “There will always be those who feel intimidated by the notion of quality coffee,” he notes. “They often seek something hot or cold that they can recognize.”
Danilo argues that leveraging the familiarity of a classic drink can pave the way for greater awareness of specialty coffee. It can initiate conversations about extraction methods, coffee quality, and freshness. “By offering that familiarity, customers may be more inclined to explore new options and step outside their comfort zones,” he explains. “This might encourage them to try higher-quality coffee, presenting them with opportunities they hadn’t considered before.
Tips for Crafting the Perfect Cappuccino
With the trend of adapting the classic cappuccino recipe, what steps should baristas take if they want to introduce their own unique beverage?
Danilo advises that it’s essential to consider customer preferences but emphasizes the importance of preserving the balance and harmony inherent in a traditional cappuccino. “Understand your customers and think about what flavors they might enjoy in this new drink,” he suggests. “However, it’s vital to maintain the balance between the milk and espresso.”
When incorporating new ingredients, Danilo stresses the need to keep the coffee’s flavor at the forefront. “If you want to introduce an additional flavor, that’s perfectly fine, but it should complement rather than dominate the overall profile of the drink.”
Keiko adds that the type of milk used, including its fat content, significantly influences the cappuccino’s balance. “Consider using interesting and harmonious bases,” she advises. “Don’t focus solely on the coffee; also think about the milk you select and how you steam it.”
Moreover, the ratio of steamed milk to microfoam plays a crucial role in both flavor and mouthfeel. For example, “wetter” —those with more steamed milk and less microfoam—tend to have a milder coffee flavor, which can help to balance out bitterness and roasted notes.
Conversely, “drier” contain less steamed milk and more foam, resulting in a light, airy texture that enhances the coffee flavor, making it ideal for highlighting the subtle notes found in lighter roasts.
Danilo notes that customers may sometimes specifically request a wet or dry , showing that awareness of these nuances can enhance the overall experience.
The cappuccino boasts a long and storied history, solidifying its status as a café classic. Its widespread popularity has inspired coffee shop owners to create their own signature takes on this beloved beverage.
However, when crafting a variation of the cappuccino, shop owners should proceed with caution. A strong emphasis on harmonizing the rich flavors of quality coffee with the smooth, creamy texture of steamed milk and microfoam is essential—regardless of how the final drink is presented.