Cappuccino A Break From The Everyday

This week I thought it would be a good idea to discuss cappuccino, a coffee-based drink that is prepared with espresso, hot milk and steamed milk foam. As we have mentioned in earlier blogs, a cappuccino differs from a latte in that a cappuccino is prepared with much less milk. A cappuccino is traditionally served in a porcelain cup, and measures between five and six fluid ounces (150 ml. to 180 ml.) Porcelain retains heat far better than glass or paper does. The foam on top of the cappuccino acts as an insulator and also helps to retain the heat of the liquid.

Interestingly, cappuccino takes its name from the order of Franciscan Minor friars, named "Cappuccini" because they wore a hood with their habit. Wikipedia does not mention the exact connection these friars have to the drink, but presumably they were the first to drink it.

Italy was the first country to imbibe the drink on a regular basis, during the early 1900s. The drink grew in popularity as the large espresso machines in cafes and restaurants were improved during and after World War Two. By the the 1950s, the cappuccino had developed into its present form.

In Italy, cappuccino is usually drunk early on in the day during breakfast, with a croissant, called by Italians cornetto, or pastry. In North America, a cappuccino is a popular after-dinner drink, even at Italian-style restaurants, though the practice would be disapproved of in Italy itself.

Cappuccino Freddo is the cold version of cappuccino. It is readily available in Italy, and has spread to the Mediterranean region where foam is added to the drink just before serving. In North America, however, the term "Cappuccino Freddo" or "Iced Cappuccino" can be somewhat misleading if the characteristic frothed milk is omitted in the iced version.