Cappuccino: Difference between revisions

{{Infobox beverage

| name = Cappuccino

| image_size = 250px

| caption = A cappuccino served in the appropriate cup

The [[Vienna|Viennese]] bestowed the name {{lang|de|Kapuziner}}, possibly in the 18th century, on an early version that included whipped cream and spices. Later, the {{lang|de|Kapuziner}} was introduced in [[northern Italy]] during the period of [[Habsburg monarchy|Austrian]] domination and Italians started to use it for the beverage as well the friar dress.<ref>{{Cite book |last1=Thurston |first1=Robert W. |url=https://books.google.com/books?id=GQh1AQAAQBAJ&dq=cappuccino+austria&pg=PA269 |title=Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry |last2=Morris |first2=Jonathan |last3=Steiman |first3=Shawn |date=2013-10-10 |publisher=Rowman & Littlefield Publishers |isbn=978-1-4422-1442-2 |language=en |access-date=14 May 2024 |archive-date=14 May 2024 |archive-url=https://web.archive.org/web/20240514121725/https://books.google.com/books?id=GQh1AQAAQBAJ&newbks=0&printsec=frontcover&pg=PA269&dq=cappuccino+austria&hl=de |url-status=live }}</ref> It is sometimes said to have been served in the [[coffeehouse]]s of [[Imperial Free City of Trieste|Trieste]] and other Italian areas of the [[Austro-Hungarian Empire]] in the early 20th century, spreading throughout the [[Kingdom of Italy]] after [[World War I]]. However, the existence in [[central Italy]] of a coffee drink mixed with milk named {{lang|it|cappuccino}} is already documented in the 19th century.<ref name="Baedeker">{{cite book |last=Baedeker |first=Karl |date=1893 |title=Italy: Handbook for Travellers : Second Part, Central Italy and Rome |url=https://books.google.com/books?id=q-UaAAAAYAAJ |location=Leipzig |publisher=Karl Baedeker |page=XIX |quote="Caffè latte is coffee mixed with milk before being served (30-50c.; cappuccino, or small cup, cheaper)." |access-date=2023-01-28 |archive-date=2023-01-28 |archive-url=https://web.archive.org/web/20230128055048/https://books.google.com/books?id=q-UaAAAAYAAJ |url-status=live }}</ref>

 

A cappuccino is a coffee drink that today is typically composed of a single, double, or triple espresso shot and hot milk, with the surface topped with foamed milk.<ref name="latteartguide">{{cite web|url=http://www.latteartguide.com/2016/01/cappuccino-vs-latte.html|title=Cappuccino vs Latte - What's The Difference?|website=www.latteartguide.com|date=26 January 2016|access-date=16 September 2016|archive-date=16 September 2016|archive-url=https://web.archive.org/web/20160916133337/http://www.latteartguide.com/2016/01/cappuccino-vs-latte.html|url-status=live}}</ref> Cappuccinos are most often prepared with an [[espresso machine]]. The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the drink consists of milk foam which is also made using the steam wand. The drink is then topped with powdered chocolate or cocoa powder.

 

The [[World Barista Championship]]s have been arranged annually since 2000, and during the course of the competition, the competing barista must produce—for four sensory judges—among other drinks four cappuccinos, defined in WBC Rules and Regulations as "[...] a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso [...] The cappuccino is prepared with one (1) single shot of espresso, [[textured milk]] and foam ("textured milk" is milk that has been aerated to its proper foam level).<ref>{{cite web|date=2020-01-13|title=How to texture milk and perform the perfect pour|url=https://www.beanscenemag.com.au/how-to-texture-milk-and-perform-the-perfect-pour/|access-date=2021-11-12|website=BeanScene|language=en-US|archive-date=2021-11-12|archive-url=https://web.archive.org/web/20211112125151/https://www.beanscenemag.com.au/how-to-texture-milk-and-perform-the-perfect-pour/|url-status=live}}</ref> A minimum of 1 centimeter of foam depth [...] A cappuccino is a beverage between 150&nbsp;ml and 180&nbsp;ml in total volume [...]."<ref>{{cite web |website=worldbaristachampionship.com |url=http://worldbaristachampionship.com/wordpress/wp-content/uploads/2013/02/2013-WORLD-BARISTA-CHAMPIONSHIP-RULES-AND-REGULATIONS-VERSION-2012.10.13.pdf |title=2013 World Barista Championship Rules and Regulations – Version 2012.10.13 |page=5 |access-date=December 2, 2015 |archive-url=https://web.archive.org/web/20160304061950/http://worldbaristachampionship.com/wordpress/wp-content/uploads/2013/02/2013-WORLD-BARISTA-CHAMPIONSHIP-RULES-AND-REGULATIONS-VERSION-2012.10.13.pdf |archive-date=2016-03-04 |url-status=dead}}</ref>

 

{{lang|it|Cappuccino}} comes from [[Latin]] {{lang|la|caputium}}, later borrowed in German/Austrian and modified into {{lang|de|Kapuziner}}. It is the diminutive form of {{lang|it|cappuccio}} in Italian, meaning {{gloss|hood}} or something that covers the head, thus {{lang|it|cappuccino}} literally means {{gloss|small capuchin}}.