Americano, espresso, latte, cappuccino. Differences, history of creation and implementation.

Many novice coffee lovers often ask questions like “What is the difference between Americano and filter coffee? Cappuccino latte? Flat white macchiato?” and so on. Some of us have probably found ourselves in a situation where, having ordered an espresso at a coffee shop, we were disappointed to see the drink in the cup. Why? Because they wanted an Americano and thought that these two drinks were the same thing, since they were made on the basis of espresso.

Some types of coffee and their preparation methods are controversial. Not all baristas agree 100% on the composition of drinks, and there is no single book of exact rules that says, for example, that a flat white should be brewed with two shots of espresso, or a cortado should be made with a ristretto. In short, there are no clear rules about the correct preparation of coffee drinks, but there are standards or traditional methods.

We thought it would be best to start by dividing the drinks according to the “espresso criteria”. We explain this detailed analysis with an example: even if you make a latte in your coffee maker, for example, it will not be a latte, but milk coffee.

Of course, espresso is also ground coffee, but when most people talk about brewing coffee, they usually mean the filter or coffee maker method, not the espresso method.

Simply put, there are drinks for which a shot or two of espresso is specially prepared (or the drink is espresso itself), and there are drinks that are brewed with ground coffee, but are not technically espresso. Why doesn't it work technically? For various reasons, for example, insufficient pressure. These are, of course, details, but we decided to approach this issue thoroughly. All these points will be discussed further in the article.

Drinks based on ground coffee

Filter coffee: Coffee that is prepared by first placing ground beans in a filter and then adding water. Coffee drips down. It can be prepared either in so-called pour-overs (for example, Chemex) or in drip coffee makers.

Cold brew: Cold brew coffee. Cold water is used, and the process itself takes longer.

French press coffee: One of the most common methods. Ground coffee is poured with hot water and left for 2-4 minutes, although many brew it longer.

Coffee brewed in moka: When brewed in moka, extraction occurs using steam pressure. It's technically not a traditional espresso because the pressure isn't strong enough, but it's the best alternative to an espresso machine if you want to brew espresso.

Instant Coffee: Coffee that is brewed in huge volumes and then dried either by cold brew or spray drying. Instant coffee has a negative reputation in specialty coffee circles because it is often made from cheap, low-quality beans.

Hybrid coffee brewing method

This is a relatively new method of preparing coffee that cannot be classified into either of the two categories. It cannot be classified as a filter preparation method: although the hybrid method involves filtration, it also includes extraction under pressure.

AeroPress: Excellent brewing method. It's light, fast, and the resulting coffee tastes outstanding. Depending on how much water you choose to add, the AeroPress can create an espresso-like drink or a fuller cup of strong, perfectly brewed coffee.

In this article, we wanted to go through all the drinks and brewing methods to create an overview. Next, we will look specifically at each method and each coffee drink.

The main differences between cappuccino coffee and latte

Latte and cappuccino are quite different in taste. Latte has a refined milk-coffee flavor, while cappuccino has a velvety coffee taste and rich aroma. Experienced coffee lovers are surprised that beginners quite often confuse these two drinks. Although the reason for the confusion is quite simple - the composition of the drinks, which includes coffee and milk. The same composition confuses many people who do not know that it all comes down to proportions and methods of preparation.

Key differences between latte and cappuccino

A lot can be said about the difference between cappuccino coffee and latte coffee. But so that the reader does not get confused, we will first highlight the main differences, and only then we will talk about the little things. So, the main differences between the drinks look like this:

1. Definition. Cappuccino is defined as a special recipe based on espresso, and latte is defined as coffee with milk. By the way, in Italian latte means milk.
2. Proportions of ingredients. A cappuccino contains parts of espresso, milk and milk foam. If you do not take it into account, then the initial amount of coffee and milk is the same, so the coffee taste is felt brightly. A latte consists of one part espresso and two parts heated and frothed milk. More milk in a latte gives the drink a delicate, creamy taste.

Cooking method. There are different types of lattes, but the classic version is prepared as follows. First, frothed milk is poured into the cup, then espresso is added. The drink appears to have three layers, as a layer of coffee is placed between layers of milk and foam. It is permissible to mix milk with coffee before serving, then the drink will be a uniform light brown color. Cappuccino preparation begins with espresso, to which heated foamed milk is added.

Important!

It is not recommended to prepare black coffee for lattes and cappuccinos in a Turk. This brewing method creates coffee that does not taste well with the whipped foam. It is important to use a coffee machine to prepare these drinks.

Different foam structure

Another important difference between cappuccino and latte is milk foam. In cappuccino, milk is whipped to such an extent that the foam is dense, elastic and uniform in texture. The ideal cappuccino is a drink in which there is no difference between coffee with milk and foam. For latte, the situation is completely different: the milk for this drink is slightly foamed until a weightless, light foam is obtained.

So, the foam structure in cappuccino and latte is completely different. Unfortunately, in bad coffee shops this rule is not observed, and the differences between latte and cappuccino in such establishments are not very pronounced.

However, the milk foam of these two drinks also has common features. It should look uniform and have no large air bubbles. If the foam contains too much air, it will become unsuitable for latte art. By the way, many people confuse cappuccino and latte precisely because the technique of drawing on cappuccino is also called latte art.

Difference in taste and aroma

When discussing how cappuccino differs from latte, one should not miss the flavor and aroma properties. Latte has a softer and more delicate taste, the aroma is more milky than coffee. Cappuccino has a brighter whole taste, and its aroma is very rich and bright.

In addition, cappuccino can have different strengths. It is allowed and even encouraged to brew stronger espresso, and then the drink has a pronounced velvety taste. This is due to the fact that milk sugar, interacting with strong coffee, softens its taste and adds pleasant sweet notes. For lattes, as a rule, balanced varieties of medium-strength coffee are used.

Differences in serving

The way lattes and cappuccinos are served is another noticeable difference. Cappuccino is usually drunk in cups no larger than 180 ml and tapering towards the base. This form allows you to reveal the fullness of the aroma and appreciate the homogeneous texture of the milk foam.

Latte is served in a large bowl, at least 240 ml. There are no requirements for the shape of the dish - it can either expand upward or be absolutely flat. Lattes are often drunk from glasses, but cups are more common.

As for additives and toppings, you can experiment here. Cinnamon, grated chocolate, and caramel go well with cappuccino and latte. The main thing when using additional ingredients is that the taste of the spice successfully complements the coffee and milk base, but does not predominate.

Conclusion

You don't need to be a barista to easily distinguish a cappuccino from a latte. Already by the appearance of the drink, and even more so after the first sip, one can draw a conclusion about what recipe was used. Don’t forget that cappuccino is a full-fledged recipe with its own nuances in preparation and serving, and latte is an easier-to-prepare and more delicate-tasting version of coffee with milk. This is their main difference.

It is worth paying attention to the structure of the foam. If you put a cup of latte and a cup of cappuccino next to each other, then anyone can easily distinguish the thicker and denser foam of a cappuccino from the airy structure of a latte.

Finally, there is one rule that many coffee shops follow. Lattes are served in tall glasses, and cappuccinos are almost everywhere served in small porcelain cups that have an extended shape at the top.

Try our coffee

Mix of grains

Espresso coffee

Blend of 100% Arabica beans. The aroma reveals notes of roasted peanuts and hazelnuts, while the taste is dominated by dark chocolate and walnuts. Soft aftertaste of cocoa and burnt sugar.

Peru

Coffee "Chanchamayo"

Rich and strong coffee with notes of bread in the aroma.

Brazil

Coffee "Santos"

The aroma is dominated by spices and cocoa. The soft nutty-chocolate taste is offset by a slight sourness at the end.

What or nothing to do with the Capuchin monks? The real history of cappuccino

Despite existing tales that its recipe was invented by the Capuchin monks, and despite the Italian sound of the name, the predecessor of modern cappuccino appeared in Austria in the 18th century.

The drink made from coffee, whipped egg whites and cream was called “Kapuziner”. The name was indeed associated with the Capuchins: the creators of the drink thought that its color was similar to the brown robe of monks. By the way, the second name for coffee, popular at the beginning of the 18th century, sounded like Franziskaner (and the Capuchin Order was one of the branches of the Franciscan Order). From Austria, capuchiner came to the northern border regions of Italy, and from there it spread throughout the country, receiving the Italian form of the name - cappuccino.

Until the beginning of the 20th century, milk and cream for cappuccino were whipped by hand (we will also teach you how to do this a little later). It is known that the first primitive mechanical cappuccino maker, which greatly speeds up the whipping process, appeared a little more than 100 years ago, but information about its creator remains very contradictory. One way or another, already in the early 30s of the 20th century, coffee with foamed milk, decorated with cinnamon or chocolate, was widely served in Italian coffee shops. And then everything went like clockwork. Immigrants from post-war Italy in the 1940s brought their love of cappuccino to the United States, where it became especially popular in Boston, New York and San Francisco: three cities that set trends (including culinary trends).

Just add water!

Many people, out of ignorance or based on assumptions, for some reason believe that Americano is espresso diluted with water in a large cup. This is true in principle, although there are some special points here. Let's try to figure it out. First you need to understand that espresso is a drink based on ground coffee through which hot water is passed under very high pressure. The classic one is indeed served in a small cup (50 ml) with fairly thick walls that will not allow the coffee to cool quickly.

A barista at one of the coffee shops in our city shared an interesting fact with me today. He told us a secret with which you can tell by eye whether the espresso you have received is good. To do this, you just need to look at the foam covering the drink; if it completely covers the coffee, then it is prepared correctly, but if there are holes in it, then you were brought low-quality espresso and you have the right to ask for it to be replaced.

But what then is Americano? If we consider the component part of the drink, then it really consists of espresso and hot water, but everything is not so simple here. There are at least two types of preparation of this drink, such as:

• — Italian version of cooking
• — Swedish version of cooking

The main difference between these technologies is the different method of supplying hot water; in the first case, hot water is poured into freshly prepared espresso in a 1:1 ratio. With the Swedish method of cooking, everything happens exactly the opposite. Coffee is poured into hot water, which preserves the tartness and richness of the drink, while making it more delicate. It is this method of preparing the drink that is gaining increasing popularity among coffee lovers.

American soldiers who fought in World War II walked into a coffee shop in Italy and asked for coffee. However, when they saw the volume, they were immediately outraged and demanded the cup size they were used to at home, that is, 200 ml. The barista simply poured the espresso into a large cup and diluted it with water, after which he sarcastically said that the Americano was ready. He didn’t even suspect that this name would be firmly attached to this type of coffee preparation.

Is it true that different types of coffee differ in strength? Let's look at this issue in more detail. A cup of espresso, for example, has 100 mg of caffeine per 50 ml of drink, and an Americano also has 100 mg of caffeine, but per 150 ml of drink, which is why people assume that one drink is stronger than the other. And the difference between them is not at all in strength, but only in volume. Thus, it turns out that in fact, Americano is practically no different from espresso in strength.

Features of making latte

The drink was invented by housewives from Italy, where coffee is especially revered. It is customary for the whole family to gather there in the morning to taste the divine taste of this drink. But coffee is not suitable for children because of its strength, so mothers decided to dilute it with milk. This is how the latte was born.

The coffee drink consists of three parts:

• espresso;
• frothed milk;
• milk foam.

The composition of cappuccino is similar. That is why inexperienced people confuse them. But the question “what is the difference between a cappuccino and a latte” can be given a clear answer: the preparation technology. First you need to make espresso.

To do this, you select a blend of beans yourself, which will give the drink strength and aroma, as well as golden foam, or you buy ready-made coffee (beans or ground) marked Espresso. Preparation is carried out either in a coffee maker or in a coffee machine.

The second option is much simpler, since the device independently regulates the saturation and other parameters of the drink. If you don’t have a coffee machine, you can brew it in a special coffee horn. The main thing when making espresso is to learn how to tamp the coffee correctly. It should not reach the top of the horn by 3-5 mm. Only in this case can you achieve the desired result.

When the espresso is ready, move on to the second stage. You need to steam the milk. This can be done using a coffee machine that has a special steam tap, or yourself, using a mixer. The milk is preheated, poured into a metal container and whipped.

The third stage is the most important, since a lot depends on the correct combination of frothed milk and espresso. This is exactly what distinguishes a latte from a cappuccino and from a latte macchiato. In our case, we need to add frothed milk to the espresso. But if you do it the other way around, you get a drink in layers, which is called latte macchiato.

Innings

The significant difference is in presentation. Espresso is served with a glass of clean, cool water. You should drink it first to prepare your taste buds for the noble drink. A serving is only a few sips, so you need to drink it right away, hot.

No sweets or pastries are served; this drink is good on its own. People drink it in the morning in coffee shops on the way to work. Moreover, in this case they do not sit at the table, but wait for the ordered cup right at the bar counter. This recipe is also appropriate during business meetings.

Americano is served ready-made or in two cups: one with coffee, the other with hot water.

An important difference: you can drink it chilled and even with ice. A large portion is complemented with chocolate, cheese or donuts. This option is often used as “coffee to go”, so it is sold in cardboard or plastic cups with a lid and straw, making it convenient to drink on the go.

Suitable for friendly get-togethers

This option is often used as “coffee to go”, so it is sold in cardboard or plastic cups with a lid and straw, making it convenient to drink on the go. Suitable for friendly get-togethers.

Let's sum it up

So, to conclude the topic, we will highlight several distinctive features that will help you learn to understand the difference between latte coffee and cappuccino, as well as all drinks among themselves.

1. Appearance. Latte macchiato is a drink prepared in layers, while classic latte and cappuccino are “whole”. However, like raf coffee. Cappuccino has a denser foam. Americano and espresso are black coffee, usually without the addition of milk.
2. Volume of the mug. Classic latte and macchiato, as well as raf coffee, are served in Irish glasses with a stem, 240-360 ml in volume. Cappuccino is poured into mugs that widen at the top. Their volume can range from 150 to 180 ml. Espresso, given that it is very strong, is served in small coffee mugs. Their capacity is approximately 30 ml. Americano is poured into cups up to 470 ml.
3. Taste characteristics. In classic lattes and macchiatos, the milky flavor predominates, while in cappuccino, coffee notes are clearly felt. Espresso has a rich, strong taste, while Americano has a softer taste. Rough coffee also has a predominant milky taste; vanilla can be felt if it was added to the drink.

What is the benefit of giving up pleasure?

Let's get down to some basic arithmetic. A cup of expresso (60 ml) in a mid-priced Moscow cafe costs 180 rubles. Regular classic manicure – 600 rub.

It turns out that at least 900 rubles are spent on coffee every week, plus 600 rubles for a manicure, the total amount is 1,500 rubles per week. A month is 6,000 rubles, a year is 72,000 rubles. The money saved is enough to make Masha’s dream come true - to relax for a week in Montenegro. And to do this, you just need to give up a cup of coffee and a visit to the manicurist. Agree that for the sake of a dream you can easily come to terms with such sacrifices and at the same time not feel deprived at all. How many of these unnecessary expenses do you make every day? Just do the math - chocolates and ice cream, two public transport stops that can easily be walked.

What if you spend this money not on buying things and traveling, but invest it profitably at interest? In this case, the profit increases even more. The main thing is to find a bank or other financial institution that will offer decent interest rates. Currently, bank interest rates on deposit accounts are, unfortunately, not very impressive. But in any case, it’s better to get at least a small income than to save money under the mattress waiting for hour X.

Everyone decides for himself what is more comfortable for him: to continue shedding tears over unfulfilled dreams or to give up a cup of coffee in order to make them come true.

What factors shape the taste of cappuccino?

The ingredients of this milkshake are espresso, steamed milk and milk foam in equal proportions. First of all, any coffee for cappuccino must be brewed correctly. The grains need to be ground immediately before cooking. Otherwise, the taste will deteriorate and the drink will turn out less aromatic.

To make cappuccino aromatic and delicate, it is better to brew espresso from Arabica beans with the addition of a small amount of Robusta. Milk for the cocktail must be exclusively fresh, of natural origin, with a fat content of 3.5%. Powder cannot be used.

Classic latte recipe

Milk for latte needs to be slightly warmed before whisking. Then divide it into two parts. Beat one part until light foam forms. Prepare espresso. Pour unfrothed milk into a warm cup. After this, add coffee and cover the drink with foam.

This must be done carefully, preferably with a small spoon.

Coffee must not only be prepared correctly, but also served correctly.

How, when and with what to drink?

The classic approach dictates the consumption of lattes and cappuccinos before 12 noon. According to Italians, these are morning drinks due to the presence of milk in them. There are no strict restrictions in the domestic coffee culture; there are the usual recommendations.

Cappuccino

• It has a higher caffeine content, so it can be used to complete a snack or light lunch.
• They drink it through foam. The combination of the bitter taste of espresso and milky softness, enhanced by the tenderness of the foam, makes the taste especially refined.
• Stirring cappuccino is considered bad manners.
• It is better not to put sugar in the drink in order to experience the bouquet more fully.
• Chocolate and creamy flavors go well with cappuccino. Brownies, panna cotta, and buttercream are perfect.
• Among the unusual desserts, braid cookies and peach mousse will perfectly complement a cup of cappuccino.
• Almost fat-free bizet or strawberry jelly are the choice of those who are forced to count calories.

Latte

• The latte boasts a large volume, making the drink suitable for consumption between meals.
• There is less caffeine in a latte, so you can drink it even in the evening, for example, during get-togethers with friends, as a non-alcoholic cocktail.
• A glass of latte is usually served with a spoon, straw and napkin. Stir the drink with a spoon, hold the glass with a napkin so as not to burn your fingers, and drink through a straw.
• Fruit and curd flavors go wonderfully with a latte. A variety of mousses, soufflés and cheesecakes will be the right choice.
• The delicate milky flavor of the drink is well complemented by chocolate ice cream or nut-flavored treats.
• Among low-calorie desserts, she recommends paying attention to fruit marshmallows and strawberry pudding, raspberry sorbet.

Video: How to make espresso correctly

To prepare 1 cup of strong aromatic espresso you need 7 g of coffee and 30 ml of water. To prepare espresso doppio, the amount of coffee is doubled, but the amount of water remains the same. Esperso lungo has a mild taste and weak aroma, since only 4 g of coffee per 30 ml of water is used to prepare it.

Espresso

Americano is essentially espresso diluted 1:1 with water. The taste of Americano is not as bright and pronounced as espresso, but its lack of bitterness and minimum caffeine have made this drink popular among adherents of a healthy lifestyle.

There are two ways to prepare Americano:

• In Italian. Coffee is brewed in a coffee maker for no more than 25 seconds. After this, add hot, but not boiling water (1:1) to the drink. If you brew coffee longer, the Americano will become overly bitter and strong. The foam is not preserved.
• In Swedish. Bring water to a boil and remove from heat. In 20-25 seconds, brew the espresso and add it to a cup of pre-prepared water. Americano prepared this way has a milder taste. The coffee foam on the finished drink is preserved.

Americano

The first coffee machines, Italy and Luigi Bezzuru.

The first type of coffee brewed in a coffee machine and subsequently acquired worldwide fame was espresso. Actually, even the name of this drink is due to its method of preparation. It is generally accepted that the first creator of a compact coffee machine is Luigi Bezzuru. It was he who patented his discovery in 1902 and, by concluding a contract with the DesiderioPavoni company, made this drink accessible to everyone. However, in fact, it all began in sunny Italy 17 years before the story of Luigi, when back in 1885 Angelo Moriondo created the first experimental version of the coffee machines popular today. But he was not destined to become famous thanks to his invention. And all because the device he created was too large and could not be purchased or transported by most coffee shops and restaurants. That's why Luigi got all the glory.

Classic cappuccino recipe

You need to keep in mind that to make cappuccino you need to use fairly rich milk - this will make the foam easier to whip and more homogeneous. First you need to brew strong coffee. In parallel with this, the process of frothing milk occurs - if you have a cappuccino machine, then everything will happen much faster than when preparing milk froth manually.

When all the ingredients are ready, you need to take a cup, rinse it with hot water (to warm it up) and pour the finished hot espresso into it. Then you should pour one part of the milk into the cup. The next step is to cover the resulting coffee with milk foam. If you wish, you can decorate the cappuccino with cinnamon or chocolate chips.

Latte art is also very popular - here, if you have certain skills, you can give free rein to your imagination.

Espresso based

Espresso is made from fresh beans, which are ground in the machine in the photo above. This is a concentrated portion of coffee with a volume of 35 ml, obtained under water pressure with a pressure of 9 atmospheres.

Sometimes the drink is ordered separately to drink quickly and get a sharp boost in energy.

Its taste is influenced not only by the type of grain and its roasting. It turns out that at the grinding stage, the temperature and humidity in the room, as well as the grind size, are important.

iPhone 12 Pro Max pulled out coffee texture even at 3.5x zoom in low light conditions

It is better not to keep whole coffee in the transparent drum of the machine for more than a day. It begins to lose its properties due to contact with air.

That's why they don't like pre-ground coffee. When transported or stored in an open package, the taste quickly disappears.

On average, coffee beans consist of 50% cellulose, and during cooking they release from 18% to 22% of the remaining substances. If there are fewer of them, it will be fresh, and if there are more, it will become bitter.

Therefore, the powder cannot be used a second time after brewing. Although it looks almost like regular ground grain, it is actually just brown cellulose that has already given up all its flavor.

First coffee, then milk

Do you remember how Italian housewives prepared lattes for children? They added milk to the brewed coffee, i.e. The initial component is strong coffee. But the drink’s pattern is formed by milk whipped into fluffy foam. Slowly and calmly pour it into the finished hot coffee, do not stir.

The mystery of the birth of a real latte will take place before your eyes. This process will happen without your participation. Two wonderful natural products will become one, forming an amazing color composition.

Let's clarify the number of products required to prepare a luxurious and healthy delicacy:

The closest cousin of latte coffee is cappuccino, which is prepared from the same products. The difference between them is in the proportions of the components: a latte has much more milk and the milk foam is not too high.

Additional Information

The taste of both aperitifs deserves high praise.

Latte and cappuccino affect the body as follows:

1. Natural ground coffee, which forms the basis of drinks, has a stimulating effect on the nervous system. Its consumption in moderate quantities helps to increase brain activity, reduces feelings of fatigue and drowsiness, provides increased physical and mental activity, helps fight hypotension, but can negatively affect the cardiovascular system, irritate the gastrointestinal tract and increase the manifestations of gastritis and ulcers .
2. Milk reduces the negative effects of coffee on the digestive system, prevents the development of malignant tumors, as well as the leaching of calcium from the body.
3. Sugar saturates the body with simple carbohydrates, being an “urgent” source of energy.
4. Vitamins, minerals and antioxidants in drinks have a positive effect on the epidermis, slow down the aging process, and prevent hair loss.

Everyone decides for themselves what is better: latte or cappuccino, the main thing is to maintain moderation in food and drinks.

Which has more milk: cappuccino or latte?

Cappuccino contains equal parts milk, foam and espresso. A latte contains 2 parts milk, 1 part foam and 1 part espresso. This means there is more milk in the latte . Accordingly, this drink contains less caffeine, since it contains less coffee and more milk than cappuccino.

One of the versions of the origin of cappuccino tells the story of the Capuchin monks, who fell in love with the “devil’s drink” (that’s what religious people called coffee) so much that they could not refuse it. To “cleanse” coffee of negativity, the monks decided to add milk and hand-whipped foam to the drink. In honor of the creators, the drink was named “cappuccino” (similar to “capuchin”).

Rules for serving and consumption

Since the cocktail appeared thanks to Italian innkeepers, it is customary to drink it according to their rules. You need to drink latte macchiato slowly, savoring the taste. It is unacceptable to swallow the entire glass in one gulp. Italians exclude added sugar, but are relaxed about chocolate chips. It is permissible to use syrup, but the drink should not become too sweet because of it.

For serving, use a glass with a volume of 250-300 ml. The glass must be thick so that the latte macchiato remains warm.

Latte macchiato is consumed warm or hot while sitting at a table.

Sometimes the coffee cocktail is poured into cups. Experienced barista designers try to select dishes in warm pastel shades so that visitors can fully feel the comfort when drinking 3-layer Arabica coffee with milk. Less commonly, cups are replaced with mugs. The use of glasses is considered unacceptable.

Cappuccino: nuances of preparation and serving

Traditionally cappuccino is prepared as follows:

First the espresso is brewed. The milk is whipped to a glossy foam without bubbles.

It is very important not to overheat the milk foam. The frothed milk is stirred in a milk jug, then carefully poured into a cup of espresso. When pouring, make sure that the foam rises from the espresso, and the milk sinks down.

When 2/3 of a cup has been poured in (the total volume of the cup is about 180 ml), lower the milk jug a little lower, to the surface of the drink, and then begin to pour in the milk more intensively, moving the milk jug left and right. This way you can draw a design on the surface of the cappuccino, for example, a leaf or a heart.

Cappuccino is served in a cup with a volume of 180-220 ml.

Other features:

• The drink contains espresso, which means caffeine. Therefore, it is better not to drink it at night.
• To fully enjoy the coffee bouquet, you should give up sugar.
• Before drinking cappuccino, you need to stir it. The drink should be smooth from the first to the last sip.
• You can diversify the taste with coconut, nut, chocolate, vanilla or caramel syrup, Baileys or Frangelico liqueur.
• Desserts for cappuccino: tiramisu, coconut cookies, milk mousses, bizet.