Interesting facts about cappuccino

cappuccino

A cappuccino is a type of coffee drink.

It is an espresso-based coffee drink traditionally prepared with steamed milk foam (microfoam).

As cappuccino is defined today, in addition to a double shot of espresso, the most important factors in preparing a cappuccino are 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. The traditional cappuccino consists of a single espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (3⁄4 in) thick milk foam on top.

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Variations of the drink involve the use of cream instead of milk, and flavoring with cinnamon or chocolate powder.

Cappuccino is made in a steam-producing espresso machine.

Cappuccino is traditionally served in 150 to 180 ml (5 to 6 oz) cups.

A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

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Cappuccino takes its name from the Capuchin friars: the color of the espresso mixed with frothed milk was similar to the color of the Capuchin robe.

The Capuchin friars are members of the larger Franciscan orders of monks, and their order was founded in the 16th century in Italy. They were renowned for their missionary work among the poor, as well as their dedication to extreme austerity, poverty, and simplicity.

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Cappuccino comes from the coffee beverage “Kapuziner” which appeared for the first time in the Viennese coffee houses in the 1700s. It was made as coffee with cream and sugar or coffee with cream, spices and sugar. For this version was used whipped cream.

The actual cappuccino was invented in Italy. It was first made in the early 1900a, shortly after the popularization of the espresso machine in 1901.

The first record of the cappuccino was in the 1930s.

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Cappuccino gradually became popular in cafes and restaurants across the country. At this time, espresso machines were complicated and bulky, so they were limited to specialized cafes and were operated solely by baristi.

Espresso machines became widespread only during the 1950s and made from espresso and frothed milk (although far from the quality of “microfoam” steamed milk today).

As the espresso machines improved, so did the dosing of coffee and the heating of the milk.

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In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, influenced by the British custom of drinking coffee with milk, the desire for a longer drink to preserve the café as a destination, and the exotic texture of the beverage.

In the United States, cappuccino spread alongside espresso in Italian American neighborhoods, such as Boston’s North End, New York’s Little Italy, and San Francisco’s North Beach.

New York City‘s Caffe Reggio (founded 1927) claims to have introduced cappuccino to the United States, while San Francisco‘s Caffe Trieste (founded 1956) claims to have introduced it to the west coast.

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However, the cappuccino only began to become popular in the US in the 1980s. In the 1990s, the introduction of cafe culture (and higher-priced drinks which correlated to the longer use of a seat in the coffee shop) made cappuccinos, lattes and similar drinks a big hit in the US. More recently, they finally appeared elsewhere in the world, largely due to Starbucks.

In Italy and throughout continental Europe, cappuccino is traditionally consumed in the morning, usually as part of breakfast, often with some kind of pastry.

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The largest cup of cappuccino contains 4,250 liters (934.87 UK gal; 1,122 US gal) and was prepared by Altoga (Italy) at the Fiera Milano Fairground, in Rho, Milan, Italy, on 20 October 2013. No of participants: 33 No coffee machines: 9 with 3 brewing groups Begin preparation at 3:30 am End preparation at 13:30 pm.

The most cappuccinos made in one hour is 420, and was achieved by Liza Thomas (Australia) at Bribie Island RSL club in Bongaree, Queensland, Australia, on 9 December 2018.

The most cappuccinos made in one hour by a team is 2,231 and was achieved by staff of J J Darboven (Poland) in Sopot, Poland, on 29 August 2015.

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