cappuccino

definition of cappuccino...

certified italian cappuccino is of a white colour, trimmed with a brown edge of various thickness in the classical cappuccino, with decorations ranging from brown to hazelnut in the decorated cappuccino. the cream has a tight mesh with very fine or absent eye formation. the certified italian cappuccino has an intense aroma combining the underlying scents of flowers and fruits with the bolder scents of milk, of toasted (cereals, caramel), chocolate (cocoa, vanilla) and dried fruits. negative smoky and bio-chemical negative odours are absent. it discloses its remarkable body through an inviting sensation of cream and of high spherical perception, supported by a mild bitter taste and by a balanced, almost imperceptible acidity. astringency is practically absent.

at the beginning...

'cappuccinos' first popped up as the 'kapuziner' in viennese coffee houses in the 1700s. a description of the 'kapuziner' from 1805 described it as "coffee with cream and sugar", and a description of the drink from 1850 adds "spices" to the recipe. either way, these drinks had a brown color similar to the robes worn by the capuchin ('kapuzin') friars in vienna, and this is where their name came from. 

the word 'capuchin' literally means cowl or hood in italian, and it was a name given to the capuchin monks for their hooded robes.

in 1901, the front of the cappuccino opens with the invention of the espresso machine. ın the 1930s, the cappuccino now begins to show itself through the name. then spread rapidly in country restaurants, becoming an italian tradition.

after a while, a coffee culture takes place in italy where you can sit for hours, drink espresso, cappucino, latte (espresso latte and latte macchiato, flatwhite, antoccino, espresso macchiato etc.) and other espresso-based drinks, chatting and reading books on your desk: caffè .

modern cappuccino birth ...

after the world war, there were some innovations and simplifications in the production of cappuccino in ıtaly. the main factor behind this development is the beginning of a period called "the cream age" with the development of better espresso machines. in this time window of the modern cappuccino, all the elements necessary for a wonderful cappuccino, such as an advanced espresso machine for a good espresso, the ability to cook steamed milk in a balanced way, cream and foam, and the preheating of porcelain cups were all now sahad.

in the 1990s, cappuccino, latte ( espresso latte and latte macchiato ) made a big hit in the us with the start of the cafeteria culture and the longer time spent in the café, and in this breakthrough of cappuccino undoubtedly the second wave coffee giants ( tchibo, starbucks ) have a big role.

mostly prepared with modern cappuccino espresso, micro and macro frothy milk prepared by cooking with steam. with cappuccino still being made with whipped cream and other additives, even in the caste of northern ıtaly, such as vienna, austria and most parts of europe (budapest, prag, bratislava and other parts of the former austrian empire), slovenia or even trieste,* ıt looks like a capuziner **.

in the last thirty years, automatic drinking machines in america and some other countries have been selling coffee known as 'cappuccino'. the cappuccino obtained from these machines is not a real cappuccino because it is mostly made of powdered milk, with espresso coffee, not infused coffee or instant coffee powders. there is no milk or micro-foamy milk. it is against the format of cappuccino because the milk of these machines is whipped with beating.

when is cappuccino drink ?

his country is drunk in ıtaly in the morning breakfast. when you order a cappuccino after 11 in a caffè in italy you can be sure that you will draw attention to the locals and especially barista. but today in some european countries (germany, netherlands, england, belgium, france, spain) cappuccinos are now drinking every time of day, even after dinner.

how to order cappuccino ?

cappuccino does not need to wait in the barista bar as it is in espresso, ristretto, lungo when ordering.

you can order it in the paper cup, but you will observe the still life visualization in which the foam with the coffee, milk and milk is displayed. do not take much for it except take it on the way, take it for it and go. not to mention paper cups, paper cups ... remember that it will be carcinogenic molecules entering your body.

so,  glass or porcelain cup ?

cappuccino

cups of porcelain cappuccino or flat white cups are preferred in the classic selection. but do not forget that glass cappuccino glasses will give you a three-tiered visual richness. paşabahçe's beautiful and simple narrative richness of double-walled glass espresso, cappuccino and latte cups will give you a taste of different taste.

candy ?

if milk is not cooked too much with steam, the sugar from the lactose in the milk and the well-roasted coffee bean will not give you any added sugar. if you do not have calories or prediabetes / diabetes you can take advantage of the splendas sweetener tablets instead of sugar.

types of cappuccino

there are 4 types of cappuccino ( cap ) : regular, wet, dry, bone-dry.

regular cap is made with up to 60 ml of milk. the amount of milk in the wet cap is more, the dry cap is less. there is no milk in the bone-dry cap, but the cup is full of milk foam. the bone-dry cap is kind of bubbly exaggerated espresso macchiato. 

to spoon or not to spoon ?

a friend of my mum’s is adamant that it’s socially unacceptable to treat the froth on a cappuccino as something to be spooned off and eaten before you get down to drinking the coffee. it’s something ı’ve always done and haven’t been aware of finding it offensive in other people’s behaviour, but i wonder if said friend might have a point. 

there’s something quite childish and distinctly unitalian about tucking into the froth as though it’s a kind of dessert topping. ıt’s comparable to a garnish served with a dish at a restaurant. middle class people long ago agreed that it’s not the done thing to eat the garnish. perhaps we should be approaching coffee froth in the same way: just drink the coffee and ignore the froth. taking to it with a spoon could be considered distastefully pragmatic – you’re making a great show of not wanting it to go to waste. but perhaps that’s alright in these more austere times? we need to come to an agreement. to spoon or not to spoon?

lindsey goodwin