In America, a double shot of espresso is commonly used, although some places stick with the more European approach of just a single shot. It’s a layered drink with either one or two shots of espresso coffee on the bottom, topped with equal amounts of steamed milk and then frothed milk.
Unlike some espresso and coffee beverages like the macchiato, which can be made with widely varying ratios of espresso and milk, there’s really just one way to make a cappuccino. And once you’ve tasted this delicious combination, you’ll understand why. Now, even in most of Europe, you’ll see customers enjoying a cappuccino no matter the time of day. (The chocolate or cinnamon garnish has also become somewhat traditional.)Ĭappuccino has traditionally been a “morning drink,” replaced with stronger espresso later in the day. In later decades, the drink evolved and became the cappuccino we know and love today, equal parts espresso, steamed milk, and milk foam. The “new” version of cappuccino, sometimes called a caffè crema, was made from espresso and steamed milk. One major reason: the new machines didn’t just make terrific thick, dark coffee they were also able to heat and froth milk. In the 1950s, one of those espresso drinks, cappuccino, found its way onto coffeehouse menus. But once espresso machines with better technology became widely available after the Second World War, espresso – and espresso drinks – quickly became popular around the world. In fact, the first published mention of cappuccino in Italy came in the 1930s, and pictures from that time still show it being made with coffee, whipped cream and decorative chocolate – just like the Austrian kapuziner. What we know today as espresso didn’t really enter the picture until well after the invention and production of the modern espresso machine in the late 19th and early 20th centuries. That same drink is still served in Austria today a traditional cappuccino made with espresso, steamed milk and milk foam is known in Austria as wiener melange, meaning “Vienna blend.” Kapuziner was served in Vienna coffeehouses first as coffee, milk and sugar, then with additional spices or flavorings, and finally as coffee topped with whipped cream. (An Austrian version of the drink with more milk and less coffee was called franziskaner, named after the Franciscan monks who wore lighter-colored hoods.) In Italy, the same religious order had Capuchin friars – getting the picture? – so cappuccino was the Italian version of kapuziner. It was known as kapuziner, named after Vienna’s Kapuzin friars who wore dark, hooded robes similar in color to the coffee drink. In the 1700s, the forebear of the cappuccino became popular in Austria. A Dutch ambassador to China is said to have first tried it in 1660, and later in that century a Vienna café owner began serving milk-and-coffee to his customers because they couldn’t stand the overly-strong Turkish coffee he brewed. People have been adding milk to coffee for more than 400 years, at least according to recorded history. That doesn’t make cappuccino any less delicious, needless to say. Well, to be honest, the least Italian thing in that picture may be the cappuccino – because, in some ways, the famed morning beverage was actually an Austrian creation. The classic espresso-and-milk beverage just seems more perfect, though, if the sun has just come up on a beautiful new day, the scenery is gorgeous, and you’re surrounded by cultured, attractive people chatting in Italian. So with the right selection of coffee beans and an accomplished barista, perfect cappuccino can be created just about anywhere, too. Modern commercial espresso machines are all able to make what’s essentially the perfect espresso. Who is most likely to be disappointed? Sadly, probably the coffee drinker – because great coffee drinks taste the same whether they’re made at local Italian cafés or high-end American coffee shops. When oenophiles (wine connoisseurs) visit Italy, they can’t wait to sample a Chianti Classico, a Barolo – or, if they’re really discriminating, a Brunello di Montalcino.Īnd when coffee lovers visit Italy, they can’t wait to order their first Italian espresso and cappuccino. When ice cream fanatics visit Italy for the first time, they can’t wait to taste real gelato.
When pizza lovers visit Italy for the first time, they can’t wait to taste the real thing.
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