Cortado vs flat white vs cappuccino - Page 2

Beginner and pro baristas share tips and tricks for making espresso.

#11: Post by LittleCoffee »

A bit confused as to how people can even try to name it without knowing the weight of milk (which unless I missed you didn't say) going in?


#12: Post by ojt »

Keep it simple? A cappa is about 150ml or so. One shot, double or single, modern or not, of espresso and fairly frothy milk. Call it a cappuccino. Flatter milk? Call ot a flat white. Is it smaller? Call it a cortado or a macchiatone. Just IMHO.

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#13: Post by bostonbuzz »

In 3rd wave coffee in the US a capp and a flat white are the same. You might get slightly more foam from a capp some places but still showing latte art. A cortado will only be 1/2-2/3rds up a small to go cup.
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#14: Post by homeburrero »

expelliarmus wrote:What would you call a drink with 36 grams of espresso(weight) in a 6oz cappuccino cup with steamed milk?
I'm with others - just call your 6 oz (180 ml) drink a cappuccino. Some people who expect their cappuccino to have a thick blanket of foam on top may be disappointed. To differentiate you can call yours a wet cappuccino, or perhaps a flat white.

FWIW, The WBC championship rules up til around 2016 referred to their 150 - 180 ml single shot milk drink as a cappuccino, Newer rules just refer to it as a "milk drink" and allow larger milk volumes.

Here are the old 2015 rules from ... -FINAL.pdf
2.2.2 Cappuccino
A. A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso.

B. The cappuccino is prepared with one (1) single shot of espresso (per the definition of espresso in 2.2.1 A-K), textured milk and foam. A minimum of 1 centimeter of foam depth (assessed vertically) is required to score 4 or higher in "Consistency and persistence of foam."

C. Cappuccinos may be served with latte art or traditional style, with a central circle of white milk. Latte art expression may take any form the competitor chooses.

D. Cappuccinos must be served in a 150 to 180ml cup from which judges must be able to drink as required without any functional detriment to their ability to score accurately; this includes but is not exclusive to: vessel being too hot, unable to hold and drink from vessel safely, judges unable to execute cappuccino evaluation protocol. Otherwise a "no" will be given for "Functional and correct cappuccino cup used." The cappuccino must match the volume of the cup (i.e. a 180mL cup must contain a 180mL cappuccino), otherwise "Visual appearance" scores will be reduced up to 3 points depending on severity of discrepancy.

E. Additional toppings, including but not limited to sugar, spices or powdered flavorings are not allowed. If used, the competitor will receive zero points in the "Taste balance" category.

F. Cappuccinos must be served to the judges with an appropriate spoon, napkin and unflavoured water, otherwise the competitor will receive a reduced score in "Attention to detail."

G. Nothing other than ground coffee and water may be placed in the portafilters, otherwise the cappuccino will receive zero points on all scores available on the technical and sensory score sheets in the cappuccino category.
How to order a drink like this in a cafe is a different issue. "Wet cappuccino" doesn't work very well in cafes. Flat white seems better understood and less pretentious. Cortado or Gibraltar also works pretty well but often gets you a smaller drink in a Gibraltar glass.

Some fancy cafes might make a different drink for cappuccino vs flat white. I found Agnieszka Rojewska's comments about that in this article interesting: ... over-time/
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#15: Post by ShotClock »

This is an extremely important topic - when i go to an unfamiliar cafe, i ask how big is a cappuccino. If it's much more than 6oz, i leave. If they are selling 12oz small cappuccinos, then my experience is that their espresso is probably awful, and drowned in milk and syrup.

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#16: Post by BaristaBoy E61 »

ShotClock wrote:This is an extremely important topic - when i go to an unfamiliar cafe, i ask how big is a cappuccino. If it's much more than 6oz, i leave.
That's great advice! I can save a lot of disappointment by doing that - and money.

When I start asking questions and I always do, a well trained, experienced barista that is interested in coffee catches on very quickly, providing they have the time to indulge. Most of the time I get stared at like I don't know anything about coffee and why am I even there.
"You didn't buy an Espresso Machine - You bought a Chemistry Set!"