Originated in Austria
Cappuccino originated in Vienna Cafe in the19th century, where the coffee menu is very creative: customers can choose from as many as 20 kinds of coffee; Mainly black coffee and variants of milk or cream. Innovative names like Kapuziner, Franziskaner and Pharis? Uh "and so on were invented. "Capuzi" ("cappuccino" in Italian) was named after the color used by the friars, which was light/dark brown, which was a frequently used term at that time. The Italian version of Austrian drinks spread to the south in the first few decades of the 20th century. With the improvement of large espresso machines in cafes and restaurants during and after World War II, it became more and more popular. By AD 1950, Italian cappuccino found its form. The name "cappuccino" is inspired by the color of the drink (a mixture of coffee and milk), which is reddish brown, and has nothing to do with the "hat" of foam, which was later added to the drink and has nothing to do with the description of the white hood or white rope in the clothing: this is incorrect. The monks' own names (monkeys are also named after them) come from the Italian word hood, "cappuccio" [kap 'put:? O], which is also commonly used in oral drinks (suffix "-ino" stands for short name in Italian). The habit of monk-in-cap monks was once again inspired by San Francisco, and the original costume from assisi-with pointed hood and this color-was preserved in the cathedral of assisi.
condiments
Besides a cup of espresso, the most important factor in making cappuccino is the texture and temperature of milk. When the barista steamed milk for cappuccino, he or she introduced very small bubbles into the milk to produce micro-foam, which made the milk have velvet texture and sweetness. The traditional cappuccino consists of a cup of espresso, and the barista pours hot foamed milk on the coffee, forming a milk foam with a thickness of 1 cm on the coffee. The variation of this mixture is usually called cappuccino chiaro (light cappuccino, also known as wet cappuccino), which is more than normal milk, while cappuccino scuro (dark cappuccino, also known as dry cappuccino) is less than normal milk.
Besides a cup of espresso, the most important factor in making cappuccino is the texture and temperature of milk. When the barista steamed milk for cappuccino, he or she introduced very small bubbles into the milk to produce micro-foam, which made the milk have velvet texture and sweetness. The traditional cappuccino consists of a cup of espresso, and the barista pours hot foamed milk on the coffee, forming a milk foam with a thickness of 1 cm on the coffee. The variation of this mixture is usually called cappuccino chiaro (light cappuccino, also known as wet cappuccino), which is more than normal milk, while cappuccino scuro (dark cappuccino, also known as dry cappuccino) is less than normal milk.
Besides a cup of espresso, the most important factor in making cappuccino is the texture and temperature of milk. When the barista steamed milk for cappuccino, he or she introduced very small bubbles into the milk to produce micro-foam, which made the milk have velvet texture and sweetness. The traditional cappuccino consists of a cup of espresso, and the barista pours hot foamed milk on the coffee, forming a milk foam with a thickness of 1 cm on the coffee. The variation of this mixture is usually called cappuccino chiaro (light cappuccino, also known as wet cappuccino), which is more than normal milk, while cappuccino scuro (dark cappuccino, also known as dry cappuccino) is less than normal milk.
Getting the right foam ratio requires close attention when steaming milk, which makes cappuccino one of the most difficult espresso drinks to make. In addition, a skilled barista can obtain artistic shapes when pouring milk on espresso.
Getting the right foam ratio requires close attention when steaming milk, which makes cappuccino one of the most difficult espresso drinks to make. In addition, a skilled barista can obtain artistic shapes when pouring milk on espresso.
Getting the right foam ratio requires close attention when steaming milk, which makes cappuccino one of the most difficult espresso drinks to make. In addition, a skilled barista can obtain artistic shapes when pouring milk on espresso.
be popular
Cappuccino was mainly confined to Europe, Australia, South Africa, South America and North America. Until the mid-1990s, with the rise of high-end coffee bars, cappuccino became more popular in North America.
In Italy, cappuccino is usually served as part of breakfast early in the day with croissants. Italians are more familiar with cornetto, or a kind of cake. Generally speaking, Italians do not drink cappuccino for dinner other than breakfast. In other countries, people will eat it all day or after dinner.
In the United States, the term "iced cappuccino" (or cappuccino "Freddo") is a bit of a misnomer, because typical foamed milk is usually omitted in ice variants. A drink without foamed milk is called an iced latte. Nevertheless, the word has spread in some Mediterranean countries, where people add foam to iced lattes before serving. The standards of international coffee houses prohibit the preparation of hot milk foam on ice, because it helps the rapid accumulation of bacteria. Various methods can be used to foam cold milk, and this preparation avoids the safety problems associated with hot foam and ice.
By the beginning of 2 1 century, fast food chains began to supply improved versions of cappuccino.
In the United States, people generally accept the tastes that were once regarded as coastal city residents and elderly Italian-Americans, which leads many institutions, such as convenience stores, to offer their customers what they call cappuccinos. However, this product is usually a substitute cappuccino produced by a machine similar to mixing cocoa drinks. This kind of drink is usually made of artificial mixed coffee or double brewed coffee, which has little to do with real coffee. Similar products come from stored mixtures used at home, and more precisely, they are usually advertised as producing "foamed coffee".