At EVERYMAN I've always coached that a cappuccino is a small 6 ounce espresso drink that is comprised of three equal parts. These three parts should form three distinct layers. The three layers are as follows: 1. Espresso 2. Steamed Milk 3. Frothed Milk So, what is one to think when you can get a 6oz, 12oz, or even a 21oz Cappuccino? Is the 21oz still equal parts? The NY Times did a piece that helps to unpack what has happened to the classic cappuccino. According to the Times: "Even among experts, there is considerable disagreement concerning what exactly a cappuccino is". The article is worth a short read. A few minutes for a lifetime of knowledge. Post below in the comments what you think makes a good cappuccino? Pictures encouraged!
One of my favorite roasters ever! They are local, they are forward thinking, and they are carried at my store EVERYMAN in Stillwater, OK. Each year they travel to Brazil to keep an eye on the beans that eventually make it into our cup. Check out this article and tell me what you think! Cool beans!