A cappuccino is a classic espresso and milk drink. It starts with a bottom layer of one or two espresso shots, with a second layer of steamed milk on top, followed by a thick layer of foam which gives it a luxurious velvety texture.
Originated in Italy, cappuccino consist of 100–140ml of fresh whole milk, expertly frothed and poured in equal measures of liquid and milk foam over 25–30ml of espresso contained in a 150–200ml cup at a temperature of 60°–65°C.
- Inspired by a “Capuchin friar” named Marco D’Aviano, cappuccino frequented a Viennese coffee house at the end of the 17th century.
- The quality of your Cappuccino depends on the quality of the espresso, as espresso is the essential element of a cappuccino.
- Cappuccino is originated from Italians and is now the most consumable espresso-based milk coffee across the world.
- In Italy, people only drink cappuccino during breakfast time.
- Italian engineer Achille Gaggia patented the first modern espresso machine in 1938, making today’s Cappuccino.
- Cappuccino usually should be one-third of milk foam, one-third of milk and one-third of coffee.
- Classic cappuccinos earlier being served with elements sprinkled are ginger, cinnamon or cocoa powder.
- The correct temperature for a cappuccino shouldn’t be more than 65-70 degrees. This is the perfect temperature for getting a lovely silky milk texture and the natural sweetness of protein in the milk.
- The person who makes an excellent cappuccino is known as a “Barista”. It’s an Italian term for coffee maker.
- Every year, the world championship for the best cappuccino happens in London.