Ingredients
The way the cappuccino is defined today, in addition to a shot of espresso a most important factor in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (light cappuccino, also known as a "wet cappuccino") with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a "dry cappuccino") with less steamed milk than normal.
Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.
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