A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth. The name comes from the Capuchin friars, referring to the colour of their habits.
Definition
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of firm milk froth prepared a minute or two earlier; this foam is often sculpted to an artistic peaked mound. Shaved chocolate, raw sugar, cinnamon or other spices are often sprinkled onto the top of the finished drink. The cappuccino is then consumed with a teaspoon.
In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/froth make up between approximately 150–180 mL (5–6 imp fl oz; 5–6 USfl oz). Commercial coffee chains in the US more often serve the cappuccino as a 360 mL (13 imp fl oz; 12 US fl oz) drink or larger.
History
Espresso of the type used to cappuccino in the early 20 century, when Luigi Bezzera in Milan introduced the first patent in 1901. Cappuccino was developed in Italy by the early 1900s, and grew in popularity as a large espresso machines in pubs and restaurants were improved during and after World War II, particularly with the introduction of modern high pressure espresso machine by Italian company Gaggia in 1948. The drink was developed in its present form by 1950.
In Italy, cappuccino is seen as a morning drink, and is rarely drunk after 11 hours. In the UK, espresso, first gained popularity in the form of cappuccino, because the British habit of drinking coffee with milk, the desire for more after a drink can serve as an end to the cafe, and the texture of this exotic drink.
In Italy, cappuccino is seen as a morning drink, and is rarely drunk after 11 hours. In the UK, espresso, first gained popularity in the form of cappuccino, because the British habit of drinking coffee with milk, the desire for more after a drink can serve as an end to the cafe, and the texture of this exotic drink.
Ingredients
In addition to a recording of the most important factor in espresso preparation of a cappuccino, the structure and the temperature of the milk. When a barista steams the milk for a cappuccino, micro foam is the introduction of small air bubbles in the milk, which created the milk a velvety texture. The traditional cappuccino consists of an espresso, the barista pours the hot foamed milk containing some fat on a 2 cm (¾ inch) foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as wet cappuccino) with more than normal milk and cappuccino Scuro (dark cappuccino, also known as a dry cappuccino) with less steamed milk than normal.
The achievement of the correct proportion of foam requires special attention, while the steaming of milk, so that the cappuccino coffee-based drinks of one of the most difficult to properly receive. An experienced barista art are able to obtain shapes, while the casting of the milk on the top of the espresso coffee.
In addition to a recording of the most important factor in espresso preparation of a cappuccino, the structure and the temperature of the milk. When a barista steams the milk for a cappuccino, micro foam is the introduction of small air bubbles in the milk, which created the milk a velvety texture. The traditional cappuccino consists of an espresso, the barista pours the hot foamed milk containing some fat on a 2 cm (¾ inch) foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as wet cappuccino) with more than normal milk and cappuccino Scuro (dark cappuccino, also known as a dry cappuccino) with less steamed milk than normal.
The achievement of the correct proportion of foam requires special attention, while the steaming of milk, so that the cappuccino coffee-based drinks of one of the most difficult to properly receive. An experienced barista art are able to obtain shapes, while the casting of the milk on the top of the espresso coffee.
