How to make an Old School Cappuccino

This is exactly how you used to get Cappuccino in Italy. The brown ring around the foam is where the name comes from - named after the cappuccini monks.

Finally somebody now diference between cappuccino and cafe latte

I added too much micro foam to my coffee now I can’t stop singing

this is how a cappuccino was made when I used to work in a cafe as recently as 2016. it would be noticably lighter in weight than a latte when you picked it up. what I see people calling modern cappuccinos would've been sent back because people would've thought I messed up and made them a latte

When I started drinking coffee I always asked my dad to do it like this since I drank it with sugar and the part where the foam mixed with coffee was still pretty bitter.

most cafes in Indonesia descend the coffee culture from Australia, so we didn't really get the old fashioned experience from Italian culture.

Barista here 👋 What you did is actually english cappuccino. It has nothing to do with classic Italian one. Italian Cappuccino is regulated and standardized as the only milk coffee in the world. It is stated that Italian old school cappuccino is made from 100ml of milk steamed only to 125ml and poured into 1 shot of espresso so it is really small, and actually have little foam on top. Brits started making this big cups of thicc foam. It turnus out that Aussies and New Zelanders did not really like that so they invented Flat White. Flat because it have little foam and you guessed it, just like classic cappuccino so when flat white came to Europe, cafes started making it with double espresso to distinguish it from Italian cappuccino they were making.

A more efficient spoon method is to use a spoutless pitcher (or pour from the side), pour quickly, and use a large spoon with a flat end to scoop the foam out while finishing the pour. I've worked with skilled old-school baristas who could do this pour in <3 seconds.

I've made this for my wife for 20 years. Didn't know it was old school. Lol. I've just never been a good foam maker. I make teddy bears with that foam, hearts and so forth. Sometimes a very tall mountain too. Foam can be fun.

I love the explanation of stretching milk while incorporating it

I always did it like this since I wasn't too good at latte art especially with cappuccino 😅

I once read an opinion piece from the early 2000s that pushed for the revival of traditional coffee drinks instead of the "modern culture" that starbucks established. Ironically, this same author would also put microfoam and latte art above everything else (even tradition). Fast forward to a decade later and we got 3rd wave shops that serve caffe latte and cappuccino that are indistinguishable from one another because baristas would rather adjust the ratios of a cappuccino if it meant they can show off their latte art skills.

Nostalgia hit strong on this one

For anyone that's curious, If he hadn't gone back and added more milk and instead continued to top with foam, that's a dry cappuccino. There's less milk and more foam than a standard cappuccino. After the additional milk was added, that was a standard cappuccino. A wet cappuccino is even more milk, with less foam. But not as much milk and as little foam as a latte. A bone dry cappuccino is all foam, no milk. So it goes Bone dry: 0% milk, 100% foam Dry: 20% milk Standard: 40% milk Wet: 60% milk Latte: 80% milk

I learn about this at the begining when i cant make the art. So my Senior teach me how to make this classic Cappucino.

As a barista i usually just tilt the cup with the shot and pour the foamed milk very very close to the drink so that mostly the foam at the top comes out, then as you keep pouring the foam just keeps coming because of water’s adhesion properties and it turns out pretty much like this. It’s not usually as perfect of a foam circle but it works.

woah, straight to the point and without a dozen useless overpriced gadgets in the middle - bravo 👏

I still get flashbacks as a barista I had the worst customer that would come in almost every day and criticize my Cappuccino for not being dry enough 😓

I absolutely love foamy capps. Wish more cafes offered them on the menu.

This is how I make cappuccinos ! 1:1:1 ration espresso milk and foam 😊