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Old Italian kitchen recipe: Take rather less ingredients but all the time only the very best ingredients you can get on the market. Nothing different counts for the ultimative cappuccino:

The espresso beans used for the cappuccino need to have the same quality as for the perfect espresso. Only then you taste through the steamd foam the flavor and lingering aftertaste of the Italian espresso as well.

A classic cappuccino comprises the espresso shot, topped with hot steam-foamed milk which lets you sip the taste of the espresso through the milk foam.

Alternatively it comprises 1/3 the espresso shot, 1/3 hot milk and topped with the steam-foamed milk.

The Milk Foam is produced in a steam-wand espresso machine.

This milk foam is often decorated with artistic drawings made with the same milk called latte art - all you need is a pitcher and a lot of patience.

Originally, it comes with shaved bitter chocolate (no sweet chocolate, more than 70% cocoa, the one your grandma used for cakes), sprinkled on top of the ready to go cappuccino.

National versions vary with raw sugar, cinnamon, or other spices.

Cappuccinos need to be served in pre-heated heayy cappuccino cups which store nicely the temperature.

Cappuccino are accompanied by a small piece of a not too sweet cookie and sugar.

In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 4 ounces.