| Attribute | Cappuccino | Macchiato |
|---|---|---|
| Primary components | Espresso, steamed milk, milk foam | Espresso with a dash of milk or foam |
| Typical ratio | ~1:1:1 (espresso:milk:foam) | Mostly espresso; milk ≈ a spoon-ful |
| Common serving size | ~150–180 ml (5–6 oz) | ~30–90 ml (1–3 oz), depending on style |
| Shot count | Usually 1–2 shots | Often a single shot; variations use 2 |
| Typical texture | Velvety microfoam layer | Brief touch of milk, less textured |
Espresso (a concentrated coffee brewed under pressure) is the common starting point for both drinks; yet a cappuccino and a macchiato diverge sharply in milk treatment, serving size and cultural role. This piece explains those differences with practical examples, measured ranges and preparation notes so you can tell them apart or reproduce them reliably.
Origins and historical context
The word cappuccino likely refers to the Capuchin friars’ hood (cappuccio) and began to be used for the beverage in Italy in the early 20th century (approximately 1900–1930). The term macchiato—Italian for “stained” or “marked”—appears in café practice around a similar period as a way to describe espresso that is marked with a little milk.
Both drinks evolved within Italian espresso culture and then spread internationally after World War II, especially during the mid-20th century (roughly 1940s–1970s) as espresso machines and café habits moved beyond Italy. Regional cafés and chains—such as Italian bars in Milan and later specialty cafés in cities like London and New York—shaped serving sizes and names over time.
Preparation and composition
Cappuccino: structure and technique
A classic cappuccino is built from three layers: espresso, steamed milk and milk foam. The milk is textured to produce microfoam—small, silky bubbles that integrate with espresso.
- Pull 1–2 espresso shots (≈25–60 ml).
- Steam ~100–150 ml milk to about 60–65°C (140–149°F), creating microfoam.
- Pour milk to form roughly equal parts liquid milk and foam, finishing with a thin foam cap (~5–10 mm).
Baristas often aim for a 1:1:1 proportion (espresso:milk:foam) in volume for a medium cup ~150–180 ml. Variations exist: in Italy, cups may be slightly smaller; in many international cafés, a “wet” cappuccino has more milk and less foam.
Macchiato: types and intent
Macchiato literally means a “stained” espresso: the goal is to retain the espresso’s intensity while softening it with a small amount of milk or foam. Two common variants are the espresso macchiato and the latte macchiato (see below).
- Pull a single espresso shot (≈25–35 ml) into a small cup.
- Add a spoonful (≈5–15 ml) of steamed milk or a dollop of milk foam to “mark” the espresso.
- Serve immediately; the espresso flavor remains dominant.
Typical macchiato serving size is small—often 1–3 oz (≈30–90 ml). A latte macchiato (milk “stained” by espresso) flips the balance—mostly milk with espresso layered in—so the term needs contextual clarification at the point of service.
Sensory profile and serving conventions
On taste and mouthfeel, a cappuccino offers a balanced interplay of bitterness from espresso and creamy sweetness from milk, with a velvety foam layer that changes the perception of body.
A macchiato preserves the espresso’s acidity and crema presence; the small milk addition softens edge without diluting intensity. The result is generally more espresso-forward and less milky.
- Serving vessels: Cappuccinos in 150–180 ml cups; macchiatos in 30–90 ml demitasses.
- Presentation: Cappuccinos often receive latte art; macchiatos are typically unadorned.
- Consumption timing: Cappuccino is commonly a sit-down morning drink in Italy; macchiato is often a quick, standing espresso variant.
Practical implications for cafés and home brewers
Cafés must decide how to standardize portions: offering a “cappuccino” as 150–180 ml with microfoam versus a “macchiato” at 30–60 ml affects ingredient costing and speed of service. Staff training on milk texturing is crucial to maintain consistency.
At home, equipment matters: an espresso machine with a pressure pump and a steam wand produces repeatable results; alternatively, a quality espresso-style machine or Moka combined with a handheld frother can approximate cappuccino microfoam. Expect a learning curve of a few weeks to a few months to reach consistent texture.
Menu clarity helps customers. Because “macchiato” can mean different things across regions, a short parenthetical descriptor—like espresso with a dollop of milk—reduces confusion and mismatched expectations.
Takeaway
- Cappuccino: balanced drink with equal parts espresso, steamed milk and foam, usually ~150–180 ml.
- Macchiato: espresso “marked” by a small amount of milk or foam, serving typically ~30–90 ml and espresso-forward.
- Barista focus: milk texturing defines cappuccino; precise dosing defines macchiato.
- Communicate: label variants (espresso macchiato vs latte macchiato) to avoid customer confusion.