A cappuccino is an espresso-based coffee drink that originated in Italy, and is traditionally prepared with steamed milk foam (microfoam).
Variations of the drink involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder.It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.
The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.
The Viennese bestowed the name "Kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Italy until the 1930s, and seems to be born out of Viennese-style cafés in Trieste and other cities in the former Austria in the first decades of the 20th century. The drink has since spread worldwide and can be found at a number of establishments.
Although size is what varies most among different cappuccinos, there are two main ways of preparing cappuccino: one is the traditional or classical way with a cap of milk foam; the other is the "latte art" way. The former follows the traditional idea of the cappuccino being prepared by ⅓ espresso, ⅓ steamed milk and ⅓ milk foam. The latter follows the same recipe, but is served more often in smaller cups, and the textured milk is gently poured in and finished with a pattern in the surface crèma. The illustrations in this article show the preparation methods.
Preparation:
Although size is what varies most among different cappuccinos, there are two main ways of preparing cappuccino: one is the traditional or classical way with a cap of milk foam; the other is the "latte art" way. The former follows the traditional idea of the cappuccino being prepared by ⅓ espresso, ⅓ steamed milk and ⅓ milk foam. The latter follows the same recipe, but is served more often in smaller cups, and the textured milk is gently poured in and finished with a pattern in the surface crèma. The illustrations in this article show the preparation methods.
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