Posted in Kafevend Blog

Look out! It's another espresso and hot milk combo, this time passed off as the cappuccino. Hold on, I hear you say: we've already got variations like the latte, flat white and macchiato- to name a few of the umpteen ways to pass off milk and coffee as individual drinks- what makes the cappuccino any different to these? Well, you rascally novice you, let me explain.

The traditional cappuccino weighs in at around 150-180 ml, with a 50:50 divide of espresso and hot milk and a 20mm thick head of microfoam milk, with each amount contributing about a 1/3 of the volume. The microfoam is created when the milk is heated using steam, specifically steam from a steam 'wand', a metal tube protruding from an espresso machine. The technique in turning just the right amount of milk into this velvety foam is a tough one to master, so a barista who possesses the capability is typically seen as being somewhat of an artisan.

The cappuccino is the type of coffee Italians enjoy in the morning for breakfast, accompanied by a sweet pastry like the brioche. The name of the drink is apparently inherited from the Capuchin friars, whose name in turn derives  from the word cappucio, which means hood or something that covers the head. Whilst you could reason that the cappuccino is named as such for its foam 'hood', it is actually named this way because of the colour of the robes the Capuchin friars wore. The actual physical make up of the drink is attributed to Austrian coffee houses in Vienna which sold the 'kapuziner', made up of coffee, cream and sugar.

by Kafevend

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