Cappuccino : Italian Coffee Drink for Breakfast Beverages

Cappuccino is Italian coffee drink topped with foamed milk. It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of firm milk froth prepared a minute or two earlier; this foam is often sculpted to an artistic peaked mound. Shaved chocolate, raw sugar, cinnamon or other spices are often sprinkled onto the top of the finished drink. The cappuccino is then consumed with a teaspoon.

Legend has it that when a vast Ottoman Turk army was marching on Vienna in 1683, Marco d'Aviano was sent by the Pope to unite the outnumbered Christian troops. After a prayer meeting led by d'Aviano, they were spurred to victory. As the Turks fled, legend has it, they left behind sacks of coffee which the Christians found too bitter, so they sweetened it with honey and milk. The drink was called cappuccino after the Capuchin order of monks, to which d'Aviano belonged. Needless to say, there is no mention of cappuccino in any of d'Aviano's biographies or any other contemporary historical source. Indeed, the story did not appear until the late 1980s, indicating that it was probably made up as a joke.

Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901. Cappuccino was developed 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, specifically with the introduction of the modern, high-pressure espresso machine by Italian company Gaggia in 1948. The beverage had developed into its current form by the 1950s.

In Italy the cappuccino is seen as a morning drink and is rarely drunk after 11am. In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, due to the British custom of drinking coffee with milk, the desire for a longer drink so the café may serve as a destination, and the exotic texture of the beverage.

Besides a shot of espresso, the most important factor 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. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (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 steamed milk than normal.

Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

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 houses 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 (The UK, Ireland, 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 1990s and early 2000s, especially in the urban Pacific Northwest. [source : Cappuccino]

Different Types of Coffee

Regardless of coffee’s origins, all beans go through a similar process in preparation for brewing. trees reach maturity between three and four years when their clusters of fruit turn deep red. Farmers pluck the ripe cherries by hand and transport the full baskets by mule or truck to the processing plant. Since the coffee bean is the seed inside the sweet cherries, the fruit is forced through a manual machine to extract the seeds. While the pulp is salvaged for use as fertilizer, the seeds – or coffee beans – are soaked in cool water to stimulate a fermentation process. Next the beans are spread over mats to dry in the open sun. Rotten or disfigured beans are removed so only the highest quality coffee beans remain. Next the thick, parchment-like hull is removed to reveal a coffeebean. 

There are several species of coffee trees but most commercial growers use primarily the Arabica and Robusta species. trees are believed to produce the highest quality . However, Robusta trees are more economically viable due to their heartiness. Coffees are rarely designated as Robusta or Arabica . The soil and environmental conditions play such a significant role in flavoring the beans, that all coffee beans are labeled according to their geographic origins. Kilimanjaro coffee comes from the Tanzanian foothills near Mount Kilimanjaro, for example, while Java coffee derives from the Indonesian islands. 

Coffee roasting process

For many years, consumers purchased green coffee beans and roasted them at home. Today nearly all beans are roasted by the manufacturers who possess the appropriate equipment. Roasting the beans enhances the coffee’s flavor and releases pungent oils. Although there exist no strict conventions for classifying different types of roasts, there are some well-known roasts that have maintained a certain consistency between manufacturers. American roast produces a medium bodied coffee. This roast is used almost exclusively in average American store brands and in restaurants across the country. Brazilian roast is a slightly darker roast than the American roast. Despite its name, the roast has no connection to Brazil. An increasingly popular roast is the French roast. French roasted beans are the color of dark chocolate. The roast produces a deep, hearty brew and a touch of the bean oil should be visible on the coffee’s surface. The darkest roast is Espresso. Beans are roasted until they are nearly burnt which gives the roast its distinct, sharp flavor. 

Coffee grinder

All coffee is best bought as whole roasted beans. The minute the beans have been ground their flavor diminishes. Whole beans can be frozen for several months, but ground beans will last in an airtight container no longer than a few weeks. Coffee is brewed by two methods: decoction or infusion. Decoction refers to boiling the beans until the flavor is released. This method was popular before coffee machines but is now only reserved for traditional Turkish coffees. The most popular means of brewing coffee is by infusion. Infusion includes steeping coffee grounds in hot water or filtering the grounds with hot water through paper or cloth. The ideal cup of coffee depends upon one’s preference, but the standard ratio is two tablespoons of coffee grounds to three-quarters a cup of water. Brewed coffee must be served immediately as oxidation will ruin the flavor.

Many coffee drinks have become popular with Americans in recent years. Espresso, made by brewing espresso roasted beans under high pressure, is a strong, black coffee served in small cups. Machiatto is espresso with a touch of steamed milk. Cappuccino is even thirds of espresso, steamed milk, and a ‘cap’ of milk foam. Café latte is one-third espresso and two-thirds steamed milk. The favorite French drink, Café au Lait is made with strong coffee (never espresso) and generous portions of hot milk. Flavored coffee -- such as hazelnut, maple walnut and raspberry -- is produced by adding flavored oils to the beans during roasting. Depending on the manufacturer, the flavors can be natural or artificial. 

Coffee connoisseurs rate coffees based on their aroma, acidity (liveliness), body and flavor. High quality coffees have strong, fragrant aromas. High acidity levels in beans is preferable, but their body can range from light (Mexican coffees) to heavy (Sumatra coffees). Connoisseurs describe the flavor using adjectives such as earthy, mellow or grassy. Although your average coffee consumer in America could not distinguish an earthy flavor from a mellow one, the busy neighborhood Starbucks is evidence enough that Americans love all varieties of coffee regardless.

[source : Coffees]