Cappuccino
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This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2008) |
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 and 180 ml (5 and 6 fluid ounces). The European cappuccino differs from the US version of the beverage in volume, as the US 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.[citation needed] 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.
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[edit] 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 (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.
[edit] 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 North America, a cappuccino is a popular after-dinner option served at many locations, including authentic Italian restaurants.
In South Africa, a red cappuccino is made using Rooibos tea.
[edit] 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 . International coffee houses' standards prohibit the preparation of hot milk foam over ice, since when done improperly, it is conducive to the rapid buildup of bacteria[citation needed]. 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 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, such as Starbucks, offering sizes up to 600 ml (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]
[edit] US Convenience-store cappuccino
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This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2009) |
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."
[edit] References
[edit] External links
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Wikimedia Commons has media related to: Cappuccino |
- Coffeegeek with how-to steam guide
- Italian Espresso National Institute
- International Institute of Coffee Tasters
- Coffee Taster, the free newsletter of the International Institute of Coffee Tasters, featuring articles on the quality of espresso, chemical and sensory analysis, market trends
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