Cup shape affects three things, and two of them are about the drink rather than the aesthetics.
Aroma
Most of what we call taste is smell. A narrower rim concentrates volatile aromatics towards the nose; a wide open bowl disperses them.
That is why tasting glasses in wine and whisky are tulip-shaped, and why an espresso in a narrow-mouthed cup smells stronger than the same shot in a wide one.
Heat
Thick walls hold heat and reduce the drop when coffee hits a cold cup. That is why proper espresso cups are heavy porcelain rather than thin glass.
Preheating matters more than thickness, and both help.
Latte art
A wide bowl with a tight base concentrates the crema in the centre and gives a pattern room to form. A straight-sided mug makes the same pour considerably harder.
This is the whole design logic of a cappuccino cup, and why Loveramics Egg cups are what most baristas use.
The volume point
Cup size sets the drink. A cappuccino in a 150 ml cup is a cappuccino; the same recipe scaled into 400 ml is a latte with thick foam. If chain cappuccinos disappoint you, the cup is why.
Double-walled glass
Keeps drinks hot, shows the layers, and does not preheat well — the inner wall is insulated from your hot water.
Last reviewed 8 August 2026