What should the milk texture be like for a cappuccino?

For a cappuccino, the ideal milk texture is creamy and velvety. This texture is achieved through the process of steaming milk, where microfoam is created by incorporating air into the milk while heating it. The goal is to develop a rich, smooth, and well-emulsified consistency that can blend seamlessly with the espresso.

Creamy and velvety milk enhances the overall mouthfeel of the cappuccino, providing a luxurious experience with each sip. This texture supports the espresso's robust flavors while contributing to the drink's visual appeal, as the foam can be finely textured enough to create latte art on the surface.

Other textures such as watery and light would not provide the necessary richness, leaving the cappuccino flat and unbalanced. Thick and dense milk can mask the espresso's flavors and disrupt the drink's intended balance, while airy and frothy milk might result in a texture that is too dry and lacks the velvety quality desired in a cappuccino. Thus, achieving the creamy and velvety milk texture is crucial for crafting a delightful cappuccino.