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'Cappuccino' is an Italian, coffee-based drink prepared with espresso, hot milk, and milk foam. A cappuccino differs from a caffè latte—which is also from the Italian coffee menu—in that a latte is prepared with espresso and twice (or more) the amount of milk as a cappuccino and little or no milk foam. A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.

Contents

Origins in Austria

Ingredients

Popularity

See also

External links

Origins in Austria

Cappuccino originated as a beverage in 19th century Vienna cafés, where the coffee menus were innovative: the customers could choose among up to 20 variations of coffees; mostly variations of black coffee and milk or cream. Innovative names like "Kapuziner," "Franziskaner," "Phariseer," and so forth were invented.
The 'kapuziner' ('cappuccino' in italian) was so named from the color of the Capuchin friars' habit, which is light/darkish brown and at that time a frequently used term.
The Italian 'version' of the Austrian beverage had come south in the first decades of the 20th century and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after WW2. By the 1950's, the Italian cappuccino had found its form.
The name 'cappuccino' is inspired by the color of the beverage (the blend of coffee and milk), which is a brownish-red, and has nothing to do with the 'cap' of foam, which was a later addition to the drink, nor the description of a white hood or white rope as part of the costume: this is incorrect.
The name of the friars themselves (and the monkey also named after them) comes from the Italian word for hood, "cappuccio" [kap'put:o], which is also often used colloquially for the beverage (the '-ino' suffix denotes a diminutive in Italian). The Capuchin friars' habit again was inspired by St Francisco from Assisi's original costume—with a pointed hood and this color—as it is preserved in the basilica in Assisi.

Ingredients

Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, he or she creates microfoam by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture and sweetness. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 1 cm-thick milk foam on top. Variations of the mixtures are usually called ''cappuccino chiaro'' (light cappuccino, also known as a wet cappuccino) with more milk than normal, a ''cappuccino scuro'' (dark cappuccino, also known as a dry cappuccino) with less milk than normal.
Attaining the correct ratio of foam requires close attention be paid while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. Moreover, a skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

Popularity

Cappuccino was a taste largely confined to Europe, Australia, South Africa,South America and the more cosmopolitan regions of North America, until the mid-1990s when cappuccino was made much more widely available to North Americans, as upscale coffee bars sprang up.
In Italy, cappuccino is generally consumed early in the day as part of the breakfast, with a croissant, better known to Italians as ''cornetto'', or a pastry. Generally, Italians do not drink cappuccino with meals other than breakfast. In other countries it is consumed throughout the day or after dinner.
In the United States, the term "iced cappuccino" (or cappuccino "Freddo") is somewhat of a misnomer since the characteristic frothed milk is generally omitted in the iced variation. Without the frothed milk, the drink is called an iced latte. The term has nevertheless spread in some Mediterranean countries where foam is added to an iced latte just before serving. International coffee houses' standards prohibit the preparation of hot milk foam over ice, since it is conducive to the rapid buildup of bacteria. It is possible to froth cold milk using various methods and such preparation avoids the safety issues associated with hot foam and ice.
By the start of the 21st century, a modified version of cappuccino was being served by fast-food chains.
The widespread acceptance in the US of what was once regarded as a taste of coastal urbanites and older Italian-Americans led to many establishments, such as convenience stores, offering what they represent as cappuccino to their patrons. However, that product is usually an ersatz cappuccino produced by machines similar to those that mix cocoa drinks. The drink that comes out is usually produced either from a manufactured mix or double-brewed coffee and bears little relation to the real thing. Similar products result from home use of store-bought mixes usually advertised, more accurately, as producing "frothed coffee."

See also

★ Caffè

★ Flat white

★ Capputeano

★ Frappuccino

External links

★ The Barista Extraordinaire's Coffee Blog

★ Coffeegeek with how-to steam guide

★ Cappuccino Recipe (Site not in English)