Cappuccino has been a popular coffee drink for years, but there are now different types of cappuccino, such as wet and dry cappuccino.
A dry cappuccino is made without any steamed milk, only containing a large amount of foam. Wet cappuccinos have less foam on top but use a bit more steamed milk than traditional cappuccinos.
These are the critical differences between wet and dry cappuccinos.
This article discusses the key differences between wet and dry cappuccinos. Wet cappuccinos have more milk and less coffee, while dry cappuccinos have less milk and more coffee.
What Is a Regular Cappuccino?
A cappuccino is made with espresso and steamed milk, and it’s usually topped with foam and cinnamon. A cappuccino is Espresso and steamed milk with cinnamon on top
A cappuccino is an Italian coffee drink that consists of one shot of espresso, equal parts steamed milk and milk foam. One of the most popular espresso drinks in the world is the classic cappuccino.
At a coffee shop, cappuccino is usually prepared with an espresso machine. The pump-driven espresso machine produces bars of pressure that results in a richer flavor than any other coffee brewing method.
What Is a Wet Cappuccino and a Dry Cappuccino?
Both wet and dry cappuccinos contain one or two espresso shots, with foam on the top in the case of a wet cappuccino. The two drinks are served in the same size cup and look similar if you glance at them briefly.
A wet cappuccino is a coffee drink that is made with more steamed milk and less foam than a traditional cappuccino. Espressos are similar to lattes but contain less steamed milk. Dry cappuccinos have no steamed milk and a big foam pillow.
Wet cappuccinos are less foamy than traditional cappuccinos and contain more milk.
Baristas consider milk foam to be a dry substance. Dry cappuccinos are appropriately named because they lack milk (only containing a foam layer) and have a texture that is grainy and gritty.
Wet Vs. Dry Cappuccino, How Do They Differ?
Now that we have looked at the wet and dry cappuccino concepts, we can now see the differences between the two.
Wet and dry cappuccinos are similar in that they both contain one to two espresso shots with foam on the surface. Baristas can create coffee art by drawing designs on both dry and wet cappuccinos, making them look similar.
Taste
There is a difference in taste between wet and dry cappuccinos, though both taste like coffee.
Since wet cappuccinos contain steamed milk, this means that there is less of a chance that you will be able to taste the espresso’s harsh and bitter taste.
The steamed milk in a cappuccino makes it taste creamy, mild, and slightly sweet. A light roast bean won’t work well for a cappuccino if you want the subtle flavors to come through.
Some coffee shops make flavored cappuccinos by adding flavored syrup to the coffee. A wet cappuccino is more commonly flavored than a dry cappuccino, as baristas don’t usually make flavored espresso.
Most cappuccinos have aaditional sprinkling of ground cinnamon or cocoa powder added before serving.
A dry cappuccino contains espresso and only foam. The foam typically doesn’t mix with the espresso. The only thing left to enjoy after a dry cappuccino foam is espresso.
The coffee’s bitterness and strength are more pronounced when you pour less milk into your coffee.
Caffeine Content and Strength
Usually, baristas will use either one or two espresso shots when making a cappuccino, no matter what kind it is.
Dry and wet cappuccinos have equal amounts of caffeine.
The amount of caffeine in a cappuccino depends on how many espresso shots it contains. If it has one espresso shot, the caffeine content will be between 30 and 50mg. For two espresso shots, the amount of caffeine is between 60 and 100 milligrams (0.002 and 0.003 ounces).
A wet cappuccino can have less flavor because of the milk.
Milk Content and Calories
When comparing wet and dry cappuccinos, the calories differ significantly because of the amount of milk used.
A wet cappuccino contains steamed milk, typically between 85 and 100ml (two to three fluid ounces).
When making a cappuccino, most baristas use full-fat milk, which will add 53 or 62 calories to the drink, depending on the size.
Whole milk is the best choice for making creamy, delicious foam for cappuccinos and is the most popular type of milk used in coffee shops. If you are looking for a vegan-friendly option, oat milk is a great alternative.
It is recommended that you use 300ml (or ten fluid ounces) of milk to make the foam when making a dry cappuccino. A wet cappuccino’s foam is typically made with half the amount of ingredients used for a dry cappuccino.
A wet cappuccino requires around 250 ml of milk in total, which includes the foam and milk.
This is because dry cappuccinos consist of mostly foam, which requires more milk and thus more calories.
Amount of Foam Used
A wet cappuccino has more foam than a dry cappuccino.
A wet cappuccino contains less foamed milk than a traditional cappuccino. A dry cappuccino generally has twice as much foamed milk as a wet cappuccino.
Preparation Technique
Wet cappuccinos are generally quicker and simpler to make than dry cappuccinos.
To make the frothy layer using a steam wand, you need to hold it at an angle just below the surface of the milk.
It can be difficult to create the right amount of foam for a cappuccino, as too much or too little can ruin the drink. It is therefore easier to make a wet cappuccino, which requires less foam.
A cappuccino with foam only needs steamed milk, while a dry cappuccino doesn’t require any milk at all. To heat milk for a wet cappuccino, simply microwave it.
Texture
Dry and wet cappuccinos differ significantly in their texture.
Since dry cappuccinos only consist of espresso and milk foam, this creates an interesting texture contrast.
A dry cappuccino is one where there is less milk used in proportion to the amount of espresso, resulting in a beverage with a stronger coffee flavor and a lighter texture.
Since there is no milk to soften the espresso’s texture, the drink will be more intense, with a fuller body and a slightly gritty texture.
The texture of espresso can vary depending on the type of coffee bean used, from powdery and dry to smooth and rich.
Wet cappuccinos contain less microfoam, and the steamed milk often combines with the espresso for a silky and smooth texture. Wet cappuccinos have less of a texture contrast.
The airy foam layer of a wet cappuccino is the first texture you’ll notice, but it doesn’t last long.
You will then enjoy the drink’s creamy texture, making it a smooth and easy coffee-drinking experience.
Dry Cappuccino vs Wet Cappuccino Recipe
Dry Cappuccino
This dry cappuccino recipe is a less milky version of the traditional Italian cappuccino. Despite the name, a dry cappuccino has less milk and more espresso than its traditional counterpart.
EQUIPMENT:
- 1 espresso machine
- 1 burr coffee grinder
- 1 tamper
- 1 kitchen scale
- 1 espresso leveler/distribution tool optional
INGREDIENTS:
- 7 grams medium-dark roast coffee beans up to 9 grams depending on the filter basket.
- 1.5 oz. filtered, or spring water.
- 2/4 cup 2/4 cup cold milk whole, or 2% are the best, but nonfat works too.
INSTRUCTIONS: Brew Espresso
- Turn on the espresso machine to heat it up.
- Finely grind 7-9 grams of coffee beans to an espresso grind size.
- Place the coffee grounds in the filter-basket.
- Slightly knock the portafilter on the counter to pack and level them. If you have an espresso leveler, use it to perfectly level your coffee puck.
- Tamp the coffee grounds with a considerable amount of pressure. When you are done tamping, there should be about 3-4 mm from the basket’s edge to the coffee puck.
- Lock the portafilter in the espresso machine.
- Place a cappuccino cup on the designated spot on the espresso machine tray and and switch the brew button ON.
- Pull your shot for about 20 to 25 seconds.
- You should get about 1 fluid ounces of espresso. If you get considerably more than 1 oz. grind your coffee finer. If you get too little coffee, grind your coffee slightly coarser. Put the espresso aside.
Steam the Milk
- Switch your espresso machine from espresso brewing to milk steaming and let the boiler warm up and reach the needed temperature.
- Pour the milk into a stainless steel pitcher. The milk should be cold as this gives you more time to froth without scalding the milk.
- When the machine is ready for steaming, submerge the steaming wand just below the milk surface and start the the steam.
- Tilt the pitcher at an angle, so that the milk swirls, moving around in the frothing jug.
- As the milk froths and stretches, the foamy part raises up. Lower the pitcher little by little so you make more foam. You want to stay longer near the surface, so the milk creates a froth. If you dip the steam want too low, you won’t be able to create froth.
- As the milk continues to heat up and form more froth slightly tilt the pitcher to maintain the swirl. Continue to steam until the side of the pitcher becomes hot – around 155°F.
- Turn off the steam while still holding the tip of the wand under the milk surface.
Combine The Drinks into a Cappuccino
- Using a spoon, hold back the foam and pour 1/2 fluid ounce of the steamed milk over the espresso.
- Spoon the foam on top of the milk, filling up a the rest of the cup with the foam.
- Decorate with chocolate shavings, cocoa powder, cinnamon or chocolate syrup, and serve hot.
Wet Cappuccino
A wet cappuccino has more steamed milk and less foamed milk than a regular cappuccino. This makes the cappuccino have more milk compared to a traditional Italian cappuccino. The barista can also make designs similar to latte art. A cappuccino with more milk is closer to a latte.
EQUIPMENT:
- 1 espresso machine
- 1 burr coffee grinder
- 1 tamper
- 1 kitchen scale
- 1 espresso leveler/distribution tool optional
INGREDIENTS:
14 to 18 grams of coffee beans depending on the filter basket. 1 tsp. cocoa powder. You will need 3/4 cup of cold milk, whole milk works best but 2% or nonfat milk will also work.
INSTRUCTIONS: Brew Espresso
- Turn on the espresso machine to heat it up.
- Finely grind 7-9 grams of coffee beans to an espresso grind size.
- Place the coffee grounds in the filter-basket.
- Slightly knock the portafilter on the counter to pack and level them. If you have an espresso leveler, use it to perfectly level your coffee puck.
- Tamp the coffee grounds with a considerable amount of pressure. When you are done tamping, there should be about 3-4 mm from the basket’s edge to the coffee puck.
- Lock the portafilter in the espresso machine.
- Place a cappuccino cup on the designated spot on the espresso machine tray and and switch the brew button ON.
- Pull your shot for about 20 to 25 seconds.
- You should get about 1 fluid ounces of espresso. If you get considerably more than 1 oz. grind your coffee finer. If you get too little coffee, grind your coffee slightly coarser. Put the espresso aside.
Steam the Milk
- Switch your espresso machine from espresso brewing to milk steaming and let the boiler warm up and reach the needed temperature.
- Pour the milk into a stainless steel pitcher. The milk should be cold as this gives you more time to froth without scalding the milk.
- When the machine is ready for steaming, submerge the steaming wand just below the milk surface and start the the steam.
- Tilt the pitcher at an angle, so that the milk swirls, moving around in the frothing jug.
- As the milk froths and stretches, the foamy part raises up. Lower the steaming wand little by little in the pitcher until you reach the bottom. You want to advance quicker than with the classic cappuccino, to avoid creating too much milk foam.
- As the milk continues to heat up and form more froth slightly tilt the pitcher to maintain the swirl. Continue to steam until the side of the pitcher becomes hot – around 155°F.
- Turn off the steam while still holding the tip of the wand under the milk surface.
Combine The Drinks into a Cappuccino
- There should be almost no milk foam in the pitcher. Pour the steamed milk over the espresso, creating a design with the foamier part of the milk.
- Serve hot.