For everything we call a “cappuccino” these days, the traditional drink is actually quite simple and specific. It’s a 5-6 fluid ounce coffee-and milk drink originating in Italy.
A dry cappuccino is prepared with mostly foam and very little steamed milk. Most baristas will include about 1 ounce of steamed milk to hold back the bitterness of the espresso doppio.
To take a dry cappuccino to the next level, go “bone dry.” A bone-dry cappuccino is only espresso and foam. There is no steamed milk.
Dryer cappuccinos have more foam. Wetter ones have more steamed milk. A wet cappuccino will be a sweeter, creamier, and less foamy texture.