Cappuccino
Classic Italian coffee drink with espresso and steamed milk, topped with foamed milk.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The cappuccino evolved from the Viennese 'Kapuziner' coffee in the 18th century, which was coffee with cream and sugar. The modern cappuccino, with its distinctive foam, began to take shape in Italy in the early 20th century alongside the development of espresso machines.
The cappuccino is a staple of Italian coffee culture, traditionally enjoyed in the morning but less commonly consumed after 11:00 AM. It's seen as a breakfast or early morning beverage, often paired with a pastry.
Morning Ritual
Cappuccino is almost exclusively consumed in the morning in Italy. Ordering it after lunch or dinner is considered unusual.
Social Setting
Enjoying a cappuccino at a bar (coffee shop) is a common social activity, a chance to chat with friends or read the newspaper.
Breakfast Companion
Cappuccino is frequently paired with pastries like croissants (cornetti) or biscotti for a satisfying breakfast.
The cappuccino is characterized by a balance of bitter espresso, sweet steamed milk, and airy foam.
The primary flavor is that of rich, intense espresso, which provides a bitter and slightly acidic base. Steamed milk adds a subtle sweetness and creamy texture, complementing the espresso's intensity. The foamed milk provides a light, airy counterpoint to the heavier textures, creating a pleasant mouthfeel. Sometimes sugar or flavorings (like chocolate or vanilla) are added to enhance the sweetness or introduce new flavor dimensions.
Espresso Quality
Use freshly ground, high-quality espresso beans for the richest and most flavorful base. A properly pulled shot of espresso is crucial.
Milk Temperature
Steam the milk to around 140-160°F (60-70°C) for optimal sweetness and texture. Avoid overheating, which can scald the milk and alter its flavor.
Foam Consistency
Aim for microfoam, which is milk that has been steamed into tiny, velvety bubbles. It should be thick enough to hold its shape but still pour easily.
Proportion Perfection
The classic ratio is 1/3 espresso, 1/3 steamed milk, and 1/3 foamed milk. Adjust to personal preference, but maintaining balance is key.
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