True, but it seems odd that there's no consensus on the makeup of one of the most popular espresso drinks. Beverage characteristics change in fundamental ways as the ratio of coffee to milk goes from 1:2 to 1:5, and it seems odd to call all of those drinks a cappuccino. Perhaps we need a "milk ratio" chart, kinda like Andy's brew ratio chart to define ristretto, normale, and lungo pours. Y'know, something along these lines:Spironski wrote:So there is no consensus! And I am happy with it . In most cafés you will get a 1:2:2, I guess, but I like 1:1:1 more. At home I do whatever I (and my GF) feel like, and that's okay, isn't it?
It doesn't bother me what the official name would be for the drink I make, as long as it tastes good. Sometimes I make myself a Spanish-style "Cortado", which translates to a 2:1:1. It lies inbetween a macchiato and a strong cappuccino, then. In the end there is an infinite choice of proportions between espresso and milk...
* less than 1:2 - macchiato
* 1:2 to 1:4 - cappuccio
* 1:4 to 1:6 - cappuccino
* greater than 1:6 - latte
This is a very rough first cut, please feel free to comment on the ratios and categories. If it's important to distinguish between foamed milk and steamed milk, that could be worked in.
"X:Y" means X parts espresso to Y parts milk, by mass (weight), not volume.