http://en.wikipedia.org/wiki/Cappuccino
Cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte, with the total of espresso and milk/foam making up between approximately 150 ml (5 imp fl oz; 5 US fl oz) and 180 ml (6 imp fl oz; 6 US fl oz). The European cappuccino often differs in volume from the version found in US commercial coffee chains, as the coffee chain cappuccino is more often served as a 12 oz drink.
A cappuccino is traditionally served in a porcelain cup, which has far better heat-retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
The first espresso machines used to make cappuccino were introduced at the beginning of the 20th Century, with the first patent being filed by Luigi Bezzera of Milan in 1901.[1] The beverage was used in Italy by the early 1900s, and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after World War II. The cappuccino had developed into its current form by the 1950s.
The name Cappuccino comes from the Capuchin friars, possibly referring to the colour of their habits or to the aspect of their tonsured (white) heads, surrounded by a ring of brown hair.Ingredients
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture and sweetness. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less milk (and typically more foam) than normal.
Attaining the correct ratio of foam requires close attention be paid while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. Moreover, a skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee. An essential step in steaming the milk is to remove (”blow”) all water left as a result of previous steaming from the steam nozzle before introducing it into the milk.
Popularity
Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South Africa, South America and some of North America. By the mid-1990s cappuccino was made much more widely available to North Americans, as upscale coffee bars sprang up.
In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry. Generally, Europeans did not drink cappuccino with meals other than breakfast, preferring espresso throughout the day and following dinner. However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in western-Europe (UK, The Netherlands, Germany, Belgium) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner. In the United States, cappuccinos have become popular concurrent with the boom in the American coffee industry through the late 1990’s and early 2000’s, especially in the urban Pacific Northwest.
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