“Barman” was commonly used until 1938 when fascism introduced “barista” as a more “Italian” word. Used when you ask for a cappuccino, to advise the barista to don’t do it too small. “Barista” is another coffee oriented word originating in Italy. There can be no cappuccino without a “barista” What is certain is that no blend of coffee and milk can be called cappuccino as we know it before the invention of the espresso coffee machine The classic Italian cappuccino is composed of 100-140ml of fresh, whole milk that has been perfectly frothed and poured, equal parts liquid and foam, over 25-30ml of espresso held in a 150-220ml cup. There can be no cappuccino without espresso The clear lines of history, legend and folklore blur with the many stories recounting other possible forefathers of cappuccino. Johan Nieuhof, world traveler and Dutch ambassador to China was the first to try adding milk to coffee mimicking the way tea was consumed. It appears in 1660 when exotic, hot beverages such as tea, cocoa and coffee were gaining popularity. The terms “cappuccino” and “espresso” top the list of the most important Italian words, historically and culturally.įrom “frappuccino” onwards, the terms “cappuccino” and “espresso” are often used to evoke the Italian tradition up to the improper phenomenon of Italianization. Their popularity is also confirmed linguistically. Together with espresso, the cappuccino takes its rightful place among the standard-bearers of Italian food abroad. In other countries, these statistics skyrocket since more than 80% of the espressos are served as cappuccinos.Įven if in many countries, the biggest mistake is made with the milk-to-espresso ratio. In Italy, million of espressos are prepared each morning with nearly half being served as cappuccinos.Ĭonsidering the total daily espresso consumption, the Italian cappuccino number hovers around 20% because in Italy, cappuccino is only a breakfast beverage! Cappuccino with a “cornetto” (Italian croissant) is a classic of the Italian breakfast. Millions of consumers worldwide have fallen victim to the charms of the cappuccino. Simply by adding milk, cappuccino is the first beverage ever created by altering the character of one of the most ingenious Italian creations – the espresso. The cappuccino is an icon of the Italian caffetteria
When combined, espresso coffee and frothed milk are a perfect twosome of colors, flavors and fragrances resulting in the distinctive Italian cappuccino. Meanwhile, the steam wand blows hot air through the milk generating a whirlpool which modifies its structure and turns it into a soft, fine creamy milk. These are the four essential elements in the Italian caffetteria recipe and cappuccino is one of its hallmarks.Īs it passes through a pad of finely ground coffee, softened water absorbs the quintessential features and is transformed into an elegant espresso topped with the signature nut brown crema while accompanied by the classic aroma.
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