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cappuccino

 
Dictionary: cap·puc·ci·no   (kăp'ə-chē'nō, kä'pə-) pronunciation
n., pl., -nos.
Espresso coffee mixed or topped with steamed milk or cream.

[Italian, Capuchin, cappuccino (from the resemblance of its color to the color of the monk's habit). See capuchin.]

WORD HISTORY   The history of the word cappuccino exemplifies how words can develop new senses because of resemblances that the original coiners of the terms might not have dreamed possible. The Capuchin order of friars, established after 1525, played an important role in bringing Catholicism back to Reformation Europe. Its Italian name came from the long pointed cowl, or cappuccino, derived from cappuccio, "hood," that was worn as part of the order's habit. The French version of cappuccino was capuchin (now capucin), from which came English Capuchin. The name of this pious order was later used as the name (first recorded in English in 1785) for a type of monkey with a tuft of black cowl-like hair. In Italian cappuccino went on to develop another sense, "espresso coffee mixed or topped with steamed milk or cream," so called because the color of the coffee resembled the color of the habit of a Capuchin friar. The first use of cappuccino in English is recorded in 1948.


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Food Lover's Companion: cappuccino
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[kap-poo-CHEE-noh] An Italian coffee made by topping espresso with the creamy foam from steamed milk. Some of the steamed milk is also added to the mix. The foam's surface may be dusted with sweetened cocoa powder or cinnamon.

Wikipedia: Cappuccino
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Classic dry cappuccino, Kaffebrenneriet, Oslo.
Classic dry cappuccino as being served at Ebel Café, Prague.
Wet cappuccino with heart latte art.
Competitive cappuccino with latte art on Coffee Right in Brno.
Making of Latte art of cappuccino.
Typical cappuccino with cocoa powder.

Cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. A cappuccino as such differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte, with the total of espresso and milk/foam making up between approximately 150 ml (5 imp fl oz; 5 US fl oz) and 180 ml (6 imp fl oz; 6 US fl oz). The European cappuccino often differs in volume from the version found in US commercial coffee chains, as the coffee chain cappuccino is more often served as a 12 oz drink.

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.

The first espresso machines used to make cappuccino were introduced at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan in 1901.<http://www.timelineindex.com/content/view/390> The beverage was used in Italy by the early 1900s, and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after World War II. The cappuccino had developed into its current form by the 1950s.

The name Cappuccino comes from the Capuchin friars, possibly referring to the colour of their habits or to the aspect of their tonsured (white) heads, surrounded by a ring of brown hair.

Contents

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, microfoam is created 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 2 cm (1 in) (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less milk (and typically more foam) 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. An essential step in steaming the milk is to remove ("blow") all water left as a result of previous steaming from the steam nozzle before introducing it into the milk.

Popularity

Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South Africa, South America and some of North America. By the mid-1990s cappuccino was made much more widely available to North Americans, as upscale coffee bars sprang up.

In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry. Generally, Europeans did not drink cappuccino with meals other than breakfast, preferring espresso throughout the day and following dinner. However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in western-Europe (UK, The Netherlands, Germany, Belgium) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner. In the United States, cappuccinos have become popular concurrent with the boom in the American coffee industry through the late 1990's and early 2000's, especially in the urban Pacific Northwest.[1]

Iced Cappuccino

Cappuccino Freddo is the cold version of a cappuccino, where the drink usually has a small amount of cold frothed milk atop it. This drink is widely available in Italy. There is no ice in a cappuccino freddo in Italy. The term has also spread throughout the Mediterranean region where foam is added to the drink just before serving, often varying from the Italian original . . In North America, however, the terms "Cappuccino Freddo" or "Iced Cappuccino", if offered, may be somewhat of a misnomer if the characteristic frothed milk is omitted in the iced variation. For example, at Starbucks, without the frothed milk the drink is called an iced latte. It is possible to froth cold milk using various methods.

By the start of the 21st century, a modified version of cappuccino was being served by fast-food chains, such as Starbucks, offering sizes up to 600 ml (21 imp fl oz; 20 US fl oz) (20 ounces). In recent years leading independent cafés have begun offering cappuccino in its traditional size (150-180 ml, 5-6 ounces) only - distinguishing them from other cafés and larger chains.[citation needed]

US Convenience-store cappuccino

The widespread acceptance of the cappuccino led to many establishments, such as convenience stores, offering a product labeled as cappuccino to their patrons. However, that product is usually produced by machines similar to those that mix cocoa drinks, and made with either a manufactured mix or double-brewed coffee. The resulting beverage is very different from real cappuccino.

Convenience-store 'cappuccino' is typically produced in a high-speed cyclonic mixing chamber, using preheated water stored in the machine. When activated, the whipping impeller begins spinning, and dry powder mix and water are introduced into the chamber, with the strength of the final product controlled by how quickly the powder is fed into the mix chamber. Foam is a natural byproduct of the process. Some machines also inject a liquid flavor concentrate stored in small disposable pouches, allowing a single mix chamber to produce flavor variations such as mocha or vanilla. Because all supplies are either dry powder or in aseptic disposable packaging, these systems are very low maintenance, requiring only cleaning of the mix chamber and impeller. To further reduce maintenance, when the operator releases the fill button, most machines continue to run without powder for a few moments to flush the mix chamber with clear water.

Additionally, store-bought mixes intended for home use have become popular. These powders are intended to be mixed with hot water or milk, and produce a beverage comparable to that found in convenience stores; these are often advertised as "frothed coffee."

References

  1. ^ http://blog.gourmet-coffee-zone.com/2008/03/07/the-pacific-northwest-coffee-culture-central

External links


Translations: Cappuccino
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Dansk (Danish)
n. - cappuccino

Nederlands (Dutch)
koffie met schuimende melk

Français (French)
n. - cappuccino

Deutsch (German)
n. - Cappuccino, (Kaffeegetränk)

Ελληνική (Greek)
n. - (καφές) καπουτσίνο

Italiano (Italian)
cappuccino

Português (Portuguese)
n. - cappuccino (m) (café (m) expresso)

Русский (Russian)
кофе "капучино"

Español (Spanish)
n. - capuchino

Svenska (Swedish)
n. - cappuccino

中文(简体)(Chinese (Simplified))
热牛奶咖啡

中文(繁體)(Chinese (Traditional))
n. - 熱牛奶咖啡

한국어 (Korean)
n. - 카푸치노

日本語 (Japanese)
n. - カップチーノ

العربيه (Arabic)
‏(الاسم) قهوة بالغه‏

עברית (Hebrew)
n. - ‮קפה (במיוחד אספרסו) מוקצף בחלב, קפוצ'ינו‬


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Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Cappuccino" Read more
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