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Espresso-based milk coffee with foam; barista-style milk gives a creamier texture.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cappuccino with barista milk (180 g) has 86 calories. That works out to 48 calories per 100 g. It contains 8.3 g of carbs, 5.4 g of protein, 3.6 g of fat and 0.4 g of fiber. Its 0.7 µg of B12 covers 29% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
86
KCAL / 180G
Carbs
8.3g
· 3% DV
Protein
5.4g
· 11% DV
Fat
3.6g
· 5% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 38% · Protein 25% · Fat 37%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0.14 g | |
| Sodium | 76 mg | 3% |
| Total carbohydrate | 8.3 g | 3% |
| Fiber | 0.4 g | 1% |
| Protein | 5.4 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 86 kcal |
| 30 g | 30 g | 14 kcal |
| 100 g | 100 g | 48 kcal |
| 1 cup (small) | 120 g | 58 kcal |
| 1 serving (small) | 150 g | 72 kcal |
| 1 serving (large) | 220 g | 106 kcal |
| 1 cup (large) | 240 g | 115 kcal |
| 1 cup (extra large) | 300 g | 144 kcal |
Calculated from 48 calories per 100 g.
The caffeine in a cappuccino with barista milk comes mainly from its espresso, so the amount varies with the number of shots and the coffee used. The milk itself does not add caffeine.
Barista milk is milk formulated or selected to steam and foam well in coffee drinks. Its exact composition varies by brand, so the term does not guarantee one specific fat or protein content.
Yes. A cappuccino with barista milk usually has a stronger coffee presence and a thicker layer of foam, while a latte contains more steamed milk and is typically served in a larger cup. Cafe recipes vary.
A traditional cappuccino with barista milk is made without added sugar or syrup. The milk may taste naturally sweet, and cafes can add sugar or flavored syrup if requested.
Yes. Make espresso, steam or froth barista milk until it is hot and velvety, then pour it over the espresso. A steam wand gives a fine-textured foam, but a handheld frother also works.
The foam can collapse if the milk is poorly aerated, overheated, or left standing before serving. Pour the drink soon after frothing; barista milk helps create foam but cannot keep it stable indefinitely.
No, not for a traditional hot cappuccino: the milk needs to be heated and foamed before it is poured over espresso. Cold barista milk can be used for an iced coffee, but it will not produce the same hot, foamy drink.
Yes, when it is made with dairy barista milk, it contains lactose. A cafe may be able to prepare it with lactose-free milk, but lactose-free milk is still dairy and still contains milk proteins.
Yes, you can, but coffee may cause stomach discomfort or heartburn for some people. If that happens to you, having your cappuccino with or after food may feel more comfortable.
You can reheat it, but the foam and texture will not be as good as when freshly made. For the best taste, drink a cappuccino with barista milk soon after it is prepared rather than saving and reheating it.
Vitamins
B12
0.68µg · 28% DV
B2
0.32mg · 25% DV
B5
0.58mg · 12% DV
Biotin
2.7µg · 9% DV
Minerals
Phosphorus
151mg · 22% DV
Calcium
198mg · 20% DV
Iodine
25µg · 17% DV
Potassium ⭐
270mg · 8% DV
Sodium
76mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cappuccino with barista milk is an espresso-based drink topped with steamed, frothed milk. The cappuccino comes from Italy, where its layered combination of coffee, warm milk and foam became a café classic. Milk designed for barista use tends to make the finish especially creamy and the foam smooth.
It is commonly enjoyed in cafés as a morning coffee or an afternoon break, often alongside a pastry; at home, it pairs just as well with toast or a small biscuit. The espresso gives it a roasted, slightly bitter note, balanced by the milk’s mild sweetness. It provides some protein and carbohydrate from the milk, while remaining a drink rather than a substantial snack. For a less sweet option, skip flavoured syrups.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.16g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.