On the basis of espresso, a thick layer of foamed milk was added to make cappuccino. The quality of espresso is not obvious under milk and foam, but it is still an important factor to determine the taste of cappuccino. Pour partially defatted milk into the pot, then foam the milk with a foaming machine and ventilate it, so that the milk is as uniform as fresh cream and will not burn. The coffee cup with cappuccino should be warm, or the milk bubbles will spread out. Usually, these cups can be placed on the top of the coffee machine to keep warm. Pour milk and foam on top of espresso and naturally form a layer, just like wrapping the coffee below. Note that the cooked espresso is about five full, and the hot milk that has been foamed is poured to eight full. Finally, according to personal preference, sprinkle a little cinnamon powder or chocolate powder, and the rest of the milk can also be poured in, thus making a delicious cappuccino.

Traditional cappuccino is one-third espresso, one-third steamed milk and one-third foamed milk.

Cappuccino latte is actually a change of Italian coffee (Italians are really fickle), but the ratio of coffee, milk and milk foam is slightly changed to 1: 2: 1.