The Cappuccino is one of the most iconic espresso-based drinks in the world. In Saudi Arabia, it remains a morning staple across Riyadh, Jeddah, and the Eastern Province.

Although many local customers have recently leaned toward sweeter, modern drinks like the Spanish Latte, the Cappuccino holds its position as a “true coffee drink” among those who appreciate the balance of strong espresso and silky milk foam.

After reviewing hundreds of cafés through Saudi Coffee Crafters, speaking with baristas, and comparing techniques across the Kingdom, we have developed a clear understanding of what makes an exceptional cup—and what people often get wrong.

What Is a Cappuccino?

A classic Italian Cappuccino is historically defined by the “Rule of Thirds”:

• 1/3 Espresso
• 1/3 Steamed Milk
• 1/3 Milk Foam

However, the modern specialty coffee scene in Saudi Arabia has evolved. Today, most top-tier cafés prepare it with a double espresso base and smoother microfoam rather than stiff, dry foam, creating a richer and more velvety experience.

Why the Cappuccino Is Popular in Saudi Arabia

From our data at Saudi Coffee Crafters, the Cappuccino consistently ranks in the top 3 most ordered drinks nationwide. It hits the “sweet spot” for many consumers: balanced, textured, and not as heavy as a Latte.

Regional Trends: How Saudis Drink Cappuccino

Just like the Americano, Cappuccino preferences change depending on the city.

Region	Preference	Profile
Riyadh	Strong & Serious	Double shots are the norm; customers want to taste the coffee through the milk.
Jeddah	Smooth & Sweet	Often slightly sweeter or served with flavor enhancements like caramel.
Eastern Province	Classic Balanced	A preference for the traditional Italian style with moderate foam.

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How to Make a Cappuccino (The Expert Method)

This method is optimized for home espresso machines but follows the strict standards of Saudi specialty cafés.

Step 1: Pull a Double Shot of Espresso

The base of any great Cappuccino is a smooth, strong double shot.

• Dose: 18–19g
• Output: 36–40g
• Time: 25–30 seconds
• Roast: Medium or Medium-Dark Arabica

Expert Insight: We found that almost all Saudi cafés use a double espresso rather than a single. A single shot often gets lost in the milk, and local customers prefer that stronger kick.

Step 2: Steam the Milk Correctly

This is where most beginners make mistakes.

• Milk Choice: Use full-fat milk. It creates the smoothest, most stable microfoam.
• Temperature: Aim for 60–65°C.
  • Warning: Anything above 70°C will taste burnt and flat.

The Steaming Technique:

1. Position the steam wand just under the surface.
2. Let air in briefly (listen for a “paper tearing” sound) to create foam.
3. Sink the wand deeper to create a whirlpool (this texturizes the milk).
4. Stop exactly when the pitcher becomes too hot to hold comfortably.

Step 3: Aim for the Perfect Texture

A true Cappuccino has a thicker foam layer than a Latte, but it should not be “bubbly.”

You are aiming for Microfoam:

• ✔ Dense and creamy
• ✔ Glossy surface
• ❌ No visible large bubbles

Step 4: The Pour

1. Pull the espresso into your cup.
2. Swirl the milk pitcher gently to integrate the foam and liquid.
3. Pour slowly into the center of the espresso, allowing the white foam to settle on top.
4. Ideal Ratio: Aim for a balance where the espresso flavor cuts clearly through the milk.

Step 5: Serve Immediately

A Cappuccino is a time-sensitive drink. It should be served within 10–15 seconds of pouring. If it sits too long, the foam separates from the liquid, ruining the texture.

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Saudi Variations of the Cappuccino

While the classic version is beloved, many cafés offer local twists to suit different palates:

• Vanilla Cappuccino: Light sweetness; very popular with university students.
• Caramel Cappuccino: A bestseller in many Jeddah cafés.
• Dry Cappuccino: Prepared with more foam and less liquid milk. Preferred by those who want a strong espresso hit.
• Wet Cappuccino: Prepared with more liquid milk and less foam (closer to a Latte).

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Expert Tips & Common Mistakes

✅ Tips from Saudi Baristas

• Cold Milk is Key: Always start with milk straight from the fridge. Cold milk gives you more time to texturize before it gets too hot.
• Cup Size: A Cappuccino belongs in a 150–180 ml cup. Using a giant mug throws off the ratio and makes it taste watery.
• Swirl Before Pouring: Always swirl your espresso and your milk (separately) before combining them to ensure consistency.

❌ Common Mistakes to Avoid

• Foaming Big Bubbles: This happens when the steam wand is too high above the surface.
• Re-steaming Milk: Never re-steam milk that has already been heated. It will taste sour and won’t foam.
• Old Beans: Because a Cappuccino has less milk than a Latte, the quality of the espresso beans is harder to hide. Use fresh beans.

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Frequently Asked Questions (FAQ)

1. What ingredients are needed for a Cappuccino?

You need a double shot of espresso, steamed milk, and a thick layer of milk foam.

2. What is the ideal milk temperature?

Between 60–65°C. This temperature brings out the milk’s natural sweetness without burning it.

3. Can I make a Cappuccino without an espresso machine?

You can approximate it using a Moka Pot for coffee and a handheld frother for milk, but the texture won’t perfectly match a commercial machine.

4. Do Saudis prefer strong or light Cappuccinos?

Generally, the preference is balanced to strong. This is why the double-shot base has become the standard in the Kingdom.

5. What is the difference between a Cappuccino and a Latte?

A Latte has more steamed milk and a very thin layer of foam (creamy). A Cappuccino has less milk and a much thicker layer of foam (airy and fluffy).

6. Can I add flavors?

Yes. While purists prefer it plain, adding vanilla, caramel, or a dusting of cocoa powder is very common in Saudi cafés.

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Final Thoughts

A perfect Cappuccino is a test of a barista’s skill. It requires balancing the intense flavor of the espresso with the delicate sweetness of properly steamed milk.

Whether you prefer the strong Riyadh style or the smoother Jeddah variation, mastering this drink will upgrade your home coffee routine instantly.

If you’ve mastered the Cappuccino and want to explore more espresso-based drinks, two great options are the Americano and the Affogato. The Americano offers a clean, bold flavor for those who prefer a lighter, water-based coffee, while the Affogato gives you a dessert-style experience by pairing hot espresso with cold gelato. Both drinks showcase espresso in completely different ways and are excellent to try next as you expand your home coffee skills.