equal parts of milk and foam. Outside of Italy, the ratios of espresso, milk, and foam typically equal 1/3 each. Cappuccino is traditionally small (180 ml maximum) with a thick layer of foam, while "latte" traditionally is larger (200–300 ml). Caffè latte is often served in a large glass; cappuccino mostly in a 150–180 ml cup with a handle. Cappuccino traditionally has a layer of textured milk microfoam exceeding 1 cm in thickness; microfoam is frothed/steamed milk in which the bubbles are so small and so numerous that they are not seen, but it makes the milk lighter and thicker. As a result, the microfoam will remain partly on top of the mug when the espresso is poured in correctly as well as mix well with the rest of the cappuccino. The World Barista Championships have been arranged annually since 2000, and during the course of the competition, the competing barista must produce—for four sensory judges—among other drinks four cappuccinos, defined in WBC Rules and Regulations as "[...] a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso [...] The cappuccino is prepared with one (1) single shot of espresso, textured milk and foam. ("Textured milk" is milk that has been aerated to its proper foam level.) A minimum of 1 centimeter of foam depth [...] A cappuccino is a beverage between 150 ml and 180 ml in total volume [...]." Etymology 'Cappuccino' comes from Latin Caputium, later borrowed in German/Austrian and modified into Kapuziner. It is the diminutive form of cappuccio in Italian, meaning "hood" or something that covers the head, thus cappuccino literally means "small capuchin". The coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the Capuchin order. This colour is quite distinctive, and capuchin was a common description of the colour of red-brown in 17th century Europe. The Capuchin monks chose the particular design of their orders' robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisi's preserved 13th century vestments. The long and pointed hood was characteristic and soon gave the brothers the nickname "capuchins" (hood-wearing). It was, however, the choice of red-brown as the order's vestment colour that, as early as the 17th century, saw "capuchin" used also as a term for a specific