other: Cappuccino (Application Development Framework)

Origin

Cappuccino takes its name from the order of Franciscan Minor friars, named "Cappuccini" from their custom of wearing a hood with their habit ("cappuccio" means hood in Italian—cappuccino is a diminutive form). The espresso coffee machine used to make cappuccino was invented in Italy, with the first patent being filed by Luigi Bezzera in 1901.

The beverage was used 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 Two. The cappuccino had developed into its current form by the 1950s.

There is no historical basis for the recent urban legend according to which the drink was supposedly named after the Blessed Marco d'Aviano, a Capuchin friar and charismatic preacher who inspired the resistance to the Turkish siege of Vienna in 1683. The story gained some unwarranted credibility in 2003, when it was good-naturedly reported by the BBC World Service at the time of d'Aviano's beatification.

Ingredients

Besides a shot of espresso, the most important element 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 and sweetness. 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 (light 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 milk than normal.

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

Popularity

Cappuccino was a taste largely confined to Europe, Australia, South Africa, South America and the more cosmopolitan regions of North America, until the mid-1990s when cappuccino was made much more widely available to North Americans, as upscale coffee bars sprang up.

In Italy, cappuccino is generally consumed early in the day as part of the breakfast, with a croissant, better known to Italians as cornetto, or a pastry. Generally, Italians do not drink cappuccino with meals other than breakfast. In many countries, but not in France or Belgium, it is often consumed throughout the day or after dinner. In North America, a cappuccino is a popular after-dinner option, even at authentic Italian restaurants, but such a request would be frowned upon in Italy.