CappuccinoΓÇönamed for the brown robes of Capuchin monks, whose color it is thought to resembleΓÇöis the glory of the Italian coffee bar. DonΓÇÖt expect powdered cinnamon or cocoa, though, for true cappuccino is just espresso and steamed milk crowned by a head of satiny foamΓÇöwith coffee, milk, and foam in approximately equal proportions. (Steamed milk is simply milk that has been heated with an injection of steam, usually through a tube connected to the boiler of an espresso machine.) To make cappuccino, first steam the milk (follow the manufacturerΓÇÖs instructions on your espresso machine or simply scald the milk in a saucepan, making certain that it does not come to a boil), aiming for a warm, liquidy combination of milk and foam that is a bit under twice the volume of the milk you started with. Then brew espresso into a larger cup than usual, making sure the cup is hot. Using a large spoon to block the foam so that hot milk comes out of the pitcher first, pour no more than 1/2 cup milk over the waiting espressoΓÇö1/4 cup steamed milk and 1/4 cup foam is ideal. Spread the foam gently over the top of the espresso with the back of the spoon so that it holds its shape just enough to leave visible a brown rim around the edge.
Caffè latte is basically an oversized cappuccino in the United States, but in Italy it is one part espresso diluted with four parts scalded or steamed milk, with no foam on top. Caffè macchiato is espresso “marked” with just a tablespoon or two of foam. In Italy, coffee with milk is considered a breakfast beverage; after lunch or dinner, Italians drink espresso.
