Cappucino:its Tradition And Impact

A cappuccino is an Italian coffee drink

A cappuccino is an Italian coffee drink. It is prepared with hot milk, espresso, and steamed-milk foam. It's name came from the Capuchin friars, probably because of the color of their attire, or to their appearance of having a white head with just a ring of brown hair. Traditionally, a cappuccino is served in a porcelain cup, because it retains more heat than paper or glass. The foam on top insulates the drink and helps keep the liquid hot. Sometimes, the foam has cocoa, nutmeg, or cinnamon sprinkled on top A cappucino is similar to a caffe' latte because both add frothed milk to espress. There are two main differences.

The secret to the cappuccinos heavenly taste lies on its milk foam on top and to the cup being used. The top most layer or the milk foam helps preserve the heat of the coffee insulating it from the top keeping external weather condition from doing its part, while a porcelain cup is at best to hold them out also to retain heat. A number of toppings now are added on a regular cappuccino to add to its appearance. Some sprinkle it with cinnamon, nutmeg or cocoa on the top.

In comparison with the regular caffe' latte, it has also its own share of frothed milk to be able for it to express and a wet cappuccino equals a short latte, although anyone can see few differences. Latte doesn't necessarily come with the milk foam, but for the cappuccino, it's an essential. Another is that cappuccino uses relatively less milk than the latte, the latter being invented to suit the taste of American coffee drinkers. In some coffee shops like the famous Starbucks, both coffees at the same size but only distinguished by the quantity of the milk foam in it, latte having lesser.

In Europe, traditional cappuccinos served with an average of 150 ml and 180 ml of espresso, however most of the American coffee shops serve as much as a twelve ounce one.One requirement in making a nice cappuccino is the espresso machine. The espresso machine was introduced by Luigi Bezzera of Milan in the early years of the 20th century in 1901. Later then, most of the coffee servers and restaurants would use and even improve espresso machines thus gaining widespread popularity from the coffee drinking public after the World War II. Later in the 1950s the world welcomed the birth of more modern and high-pressure machines which we are currently using.

In Italy the cappuccino is drunk in the morning and rarely after 11:00 am. The greatest aspect in the preparation of a cappuccino, second to a shot of espresso, is the texture and temperature and texture of the milk.Whenever the milk is heated for a cappuccino tiny air bubbles are introduced into the milk,causing the formation of foam.

Cappuccino is basically an espresso on which foamed milk is poured,creating a 2cm thick foam on top.There are a variety of mixtures called cappuccino scuro (also called dry or dark cappucino)with more foam and less milk and cappuccino chiaro(wet cappuccino also known as as white cappuccino) if they have an excessive amount of milk. The cappuccino is one of the hardest espresso-based beverages to prepare,because one has to pay close attention when steaming the milk.It is required that all water in the nozzle left from milk which was previously steamed,be removed and not be allowed to get into the milk.

When steaming the milk to produce milk form, a lot of details should be dealt on its ratio. With this regard, cappuccino is considered one of the hardest drink to prepare from the coffee espresso ones requiring complete elimination of excess water inhibiting at the process.In its early introduction, cappuccino was originally prepared in Europe, North and South America, Australia and including South Africa. In today's modern world cappuccino have gained massive popularity with the help of the up scaled coffee shops all throughout North America.

by: Kathy Jhones

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