Cappuccino: about origin and the cappuccino effect
If the coffee itself is too bitter, you can sweeten it with coffee cream and sugar. But why should you do that when cappuccino is available? The milk foam makes the mixture with espresso super soft and not bitter. But where does it actually come from, this cappuccino?
Before the invention of cappuccino, a true Italian would certainly not have been able to suggest an espresso with milk foam in combination. They would have laughed, but they should not be like that and appreciate espresso more. But somehow a few Austrian soldiers managed to revolutionize the coffee culture when they simply did not want to give up their capuchin.
However, a Capuchin is actually not so much related to today's cappuccino, on the other hand somehow. The capuchin is made from mocha and whipped cream. These two ingredients are mixed together, resulting in the beautiful light brown coloring that gave the drink its name. The color reminded the Austrians of the caps of the Capuchins.
If you translate the hood into Italian, you get "cappuccio", which sounds very similar to cappuccino. If you add the "-ino" to reduce the size - after all, it is only a small cup full - you get today's cappuccino.
However, today's cappuccino must be credited with the fact that it has developed considerably and now contains espresso instead of mocha and only fine milk foam instead of the fat cream - a toast to evolution!
The story with the milk foam
It is precisely this special consistency of the milk foam that enables baristas worldwide to create these wonderful patterns. Whether flowers, leaves, hearts or even little animals like pandas or dragons - with a little skill really everything is possible. This painting in milk foam has even got its own name: "Latte-Art".
If you are not quite so skilled with pouring, you can of course fall back on the stencil variant and create patterns with cinnamon or cocoa powder. This does not only look nice, but also tastes completely different.
Those who still don't like the pure cappuccino taste will be delighted to hear that, similar to a latte macchiato, aromas and syrup can be added. Mostly chocolate, caramel, vanilla or cinnamon are offered as flavors.
Sometimes the fine cappuccino is adorned not only by a blanket of milk foam but also by one or two marshmallows. And even if now is not really the time to think about hot weather, in today's context one should still mention the Iced Cappuccino variant - just in case it ever gets warm again after all that cold, dirty weather... Maybe next summer.
Speaking of creations: If you want to do without coffee or espresso completely, you can simply order a Chococino. In other words, a cocoa drink with milk foam, even something delicious!
The "Cappuccino Effect"
There is even a physical phenomenon that is directly related to cappuccino. The "Cappuccino Effect"! This is an acoustic phenomenon in interaction with the milk foam. If you tap the edge of the cup several times with the spoon directly after stirring, the sound will be higher each time. This game can be repeated as long as milk foam is still present. This can be explained by the different speed of sound of the drink, when air bubbles buzz inside.
It's kind of funny when you imagine that physicists actually invest time for this. :)