How do I make a cappuccino?

The cappuccino is often misunderstood as a drink defined by 'equal parts' or dry, bubbly foam. In the specialty coffee sector, the standard—as recognized by the Specialty Coffee Association—is a 5–6 oz drink that prioritizes a harmonious balance between the espresso’s acidity and the natural sweetness of properly textured milk. The mechanism relies on the 'stretching' of milk proteins; by introducing air at the surface of the milk during the initial steaming phase, you create micro-foam, which is far more stable and sweeter than the large, airy bubbles found in traditional 'dry' cappuccinos. From the producer’s perspective, the cappuccino is a vehicle for showcasing the terroir of the coffee. When the milk is steamed correctly, it does not mask the coffee but rather highlights the fruit-forward or chocolatey notes inherent in the bean. A common misconception is that the drink requires a dark, bitter roast to 'cut through' the milk. In reality, high-quality, light-to-medium roast coffees often produce a more complex, nuanced cappuccino, provided the barista understands how to adjust the grind and extraction to suit the milk’s fat content. By focusing on the quality of the green coffee and the precision of the milk texture, the producer’s hard work in cultivation is honored rather than buried under excessive heat or sugar.