Cappuccino

A traditional cappuccino combines espresso, steamed milk and a layer of milk foam, often in roughly equal parts. Cocoa dusting is optional, not essential.

Brew a strong coffee, such as espresso from a moka pot, and heat milk until steaming but not boiling. Froth it with a hand-held whisk or a tightly closed jar (open it before heating), then pour the milk and spoon the foam over the coffee.

Heat it to about 55–65 °C: it should feel hot but not scalding, and the foam should be fine and glossy. Overheating makes the milk taste cooked and can spoil the texture.

Yes. Barista-style oat or soya drinks usually froth more reliably than many other plant drinks; steam gently and stop before the foam becomes stiff and dry.

A cappuccino has a thicker cap of foam and less milk than a latte, so the espresso flavour comes through more strongly. A latte is milkier, with a thinner layer of foam.

It is best made and drunk straight away: the foam quickly collapses, and reheating can make the milk taste unpleasant. If you have leftover coffee, keep it separate from the milk and foam.

Not necessarily: caffeine mainly comes from the espresso, and both drinks often use a single shot. The amount depends on the coffee and how many shots are used, rather than the depth of the milk foam.