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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.
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," "Pharisäer," 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:ʃo], 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, and 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
External links
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