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Kostenloser Versand. Nur anzeigen Alle ansehen. Rücknahme akzeptiert. Beendete Angebote. Verkaufte Artikel. Sparen mit WOW! Autorisierter Händler. The drink spread from Trieste, the main coffee port in Central Europe , throughout Italy, especially after World War I and later worldwide, and can be found at a number of establishments.
Outside of Italy, cappuccino is a coffee drink that today is typically composed of a single espresso shot and hot milk, with the surface topped with foamed milk.
The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk, which is prepared by heating and texturing the milk using the espresso machine steam wand.
The top third of the drink consists of milk foam; this foam can be decorated with artistic drawings made with the same milk, called latte art.
As a result, the microfoam will remain partly on top of the mug when the espresso is poured in correctly as well as mix well with the rest of the cappuccino.
The World Barista Championships have been arranged annually since , and during the course of the competition, the competing barista must produce—for four sensory judges—among other drinks four cappuccinos, defined in WBC Rules and Regulations as [ A minimum of 1 centimeter of foam depth [ It is the diminutive form of cappuccio in Italian, meaning "hood" or something that covers the head, thus cappuccino literally means "small capuchin".
It is believed the Capuchin friar, Marco d'Aviano , was the inspiration for this beverage. The coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the Capuchin order.
The Capuchin monks chose the particular design of their orders' robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisi 's preserved 13th century vestments.
The long and pointed hood was characteristic and soon gave the brothers the nickname "capuchins" hood-wearing.
It was, however, the choice of red-brown as the order's vestment colour that, as early as the 17th century, saw "capuchin" used also as a term for a specific colour.
While Francis of Assisi humbly used uncoloured and un-bleached wool for his robes, the Capuchins coloured their vestments to differ from Augustinians, Benedictines, Franciscans, and other orders.
The word cappuccino , in its Italian form, is not known in Italian writings until the 20th century, but the German language kapuziner is mentioned as a coffee beverage in the 18th century in Austria, and is described as, "coffee with sugar, egg yolks and cream", in dictionary entries from onwards.
The use of full cream is known much further back in time but not in the use as whipped cream [chantilly] , as this was a product more easily stored and frequently used also in cooking and baking.
Thus, a kapuziner was prepared with a very small amount of cream to get the capuchin colour. The consumption of coffee in Europe was initially based on the traditional Ottoman preparation of the drink, by bringing to boil the mixture of coffee and water together, sometimes adding sugar.
The British seem to have started filtering and steeping coffee already in the second part of the 18th century,  and France and continental Europe followed suit.
Adding milk to coffee was mentioned by Europeans already in the s,  and sometimes advised. Cappuccino originated as the coffee beverage kapuziner in the Viennese coffee houses in the s, at the same time as the counterpart coffee beverage named Franziskaner: kapuziner shows up on coffee house menus all over the Habsburg Monarchy around this time, and is in described in a Wörterbuch dictionary as "coffee with cream and sugar" although it does not say how it is composed.
Kapuziner is mentioned again in writings in the s, described as "coffee with cream, spices and sugar". Predecessors of Irish coffee , sweetened coffee with different alcohols, topped with whipped cream also spread out from Vienna.
Kapuziner took its name from the colour of coffee with a few drops of cream, so nicknamed because the Capuchin monks in Vienna and elsewhere wore vestments with this colour.
Kapuziner coffee spread throughout Central Europe and thus also in the Italian-speaking parts of the Habsburg monarchy. The main port of the empire, the city of Trieste , already had many Viennese coffee houses back then.
Cappuccino as we write it today in Italian is first mentioned in northern Italy in the s, and photographs from that time depict the drink resembling "Viennese", a coffee topped with whipped cream sprinkled with cinnamon or chocolate.
The Italian cappuccino evolved and developed in the following decades: the steamed milk atop is a later addition, and in the US a slight misunderstanding has led to the naming of this "cap" of milk foam "monk's head", although it originally had nothing to do with the name of the beverage.
Although coffee was brewed differently all over Europe after the Second World War, in Italy, the real espresso machines became widespread only during the s, and "cappuccino" was redefined, now made from espresso and frothed milk although far from the quality of "microfoam" steamed milk today.
As the espresso machines improved, so did the dosing of coffee and the heating of the milk. Outside Italy, cappuccino spread but was generally made from dark coffee with whipped cream, as it still is in large parts of Europe even in Kapuziner remained unchanged on the Austrian coffee menu, even in Trieste , which by belonged to Italy, and in Bratislava , Budapest , Prague , and other cities of the former empire.
Espresso machines were introduced at the beginning of the 20th century, after Luigi Bezzera of Milan filed the first patent in ,  although the first generations of machines certainly did not make espresso the way we define it today.
These first machines made it possible to serve coffee espresso specifically to each customer. The cups were still the same size, and the dose of beans was ground coarse as before.
The too high temperature of the boilers scalded the coffee, and several attempts at improving this came in the years after the First World War.
By the end of the Second World War, the Italians launched the "age of crema ", as the new coffee machines could create a higher pressure, leading to a finer grind and the now classic crema.
The first small cups appeared in the s, and the machines could by then also heat milk, thus, the modern cappuccino was born. In the United States, cappuccino spread alongside espresso in Italian American neighborhoods, such as Boston's North End , New York's Little Italy , and San Francisco's North Beach.
New York City's Caffe Reggio founded claims to have introduced cappuccino to the United States, while San Francisco's Caffe Trieste founded claims to have introduced it to the west coast; the earlier Tosca Cafe in San Francisco founded served a "cappuccino" earlier, but this was without coffee, and instead consisted of chocolate, steamed milk, and brandy.
As cappuccino is defined today, in addition to a single shot of espresso, the most important factors in preparing a cappuccino are 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.
Variations could be made adding another shot of espresso resulting in a double cappuccino. 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 latte art while pouring the milk on the top of the espresso coffee. Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South America, and some of North America.
By the mids, cappuccino was made more available to North Americans, as upscale coffee houses sprang up. In Italy and throughout continental Europe, cappuccino is traditionally consumed in the morning, usually as part of breakfast, often with some kind of pastry.
Italians generally do not drink cappuccino with meals other than breakfast, although they sometimes drink espresso after lunch or dinner. Although size is what varies most among different cappuccinos, there are two main ways of preparing cappuccino: one is the traditional or classical way with a cap of milk foam; the other is the "latte art" way.
The illustrations in this article show the preparation methods.