The basic must be right
There are many people that wants to know the fraction of the cappuccino. I am amused. I mean people that comes to me asking about how to make cappuccino, always asked me about the portion, but shouldn’t they be concerned with the espresso in it? Just for the record, cappuccino is 1/3 espresso, 1/3 milk and 1/3 froth. Nothing "nuclear science" about them. But a good cappuccino lies in the espresso, a lousy espresso would never produce a good cappuccino regardless how well steamed your milk is and how smooth the froth you produced…