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As cappuccino is defined today, in addition to a double shot of espresso, the most important factors in preparing a cappuccino are the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture.
ORDER HEREIn Italy, caffè latte is almost always prepared at home, for breakfast only. The coffee is brewed with a stovetop moka pot and poured into a cup containing heated milk. (Unlike the 'international' latte drink, the milk in the Italian original is generally not foamed, and sugar is added by the drinker, if at all).
ORDER HERELike a caffè latte, caffè mocha is based on espresso and hot milk but with added chocolate flavoring and sweetener, typically in the form of cocoa powder and sugar. Many varieties use chocolate syrup instead, and some may contain dark or milk chocolate.
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