Cappucino

coffee made with milk that has been frothed up with pressurized steam

Latte
Homework

Ingredients

1/3 espresso
1/3 steamed milk
- two percent
- whole
- skim
1/3 milk foam

Steps

First, steam the milk. Heat 1 cup of milk in a 2-quart saucepan over medium heat. Let the milk simmer until bubbles form around the edges, but don’t boil the milk. Remove the pan from heat and set it on a flat surface.
Next, whip the milk with an electric mixer, increasing the speed as the milk begins to thicken. Continue mixing until you get the desired volume of froth.
Now, make the coffee. Measure 2 tablespoons of grounds for 5 to 6 ounces of water. Try using Folgers French Roast Coffee for a full-bodied taste, or make it with Folgers® Classic Decaf Coffee for less caffeine. You can brew the coffee in an automatic drip coffeemaker or a French press.
Now, make the cappuccino! A classic cappuccino calls for 1/3 espresso, 1/3 steamed milk, and 1/3 foam. You can mix it up by using 2 or 3 tablespoons of flavored syrups or even different kinds of milk, like chocolate or vanilla.

Other Espresso Bevarages

Latte: a type of coffee made with espresso and hot steamed milk, milkier than a cappuccino.
Americano: a drink of espresso diluted with hot water.

Recommended Coffeee Recipe

Size	Coffee	Makes
Small	2-3 T	300ml
Medium	3-4 T	450ml
Large	4-6 T	750ml

Send e-mail to caffiene@cappucino.com:

The Story of the Cappucino

The cappuccino only began to become popular in America in the 1980s. This has led some people to believe that the cappuccino is a "new" drink. However, this drink actually dates back hundreds of years and has been enjoyed by generations in Italy and continental Europe.

Before the Cappucino

In Europe, coffee drinking was originally based on the traditional Ottoman style of preparation. Water and coffee beans were brought to a boil, and sometimes sugar was added. This is similar to modern-day Turkish coffee preparation. By the late 1700s, the British and French had started filtering coffee beans from their coffee. Gradually, filtered and brewed coffee became more popular than boiled coffee. It was around this time that the term 'cappuccino' originated (though it was not used to describe the drink as we know it).

The Name 'Cappuccino'

'Cappuccinos' first popped up as the 'Kapuziner' in Viennese coffee houses in the 1700s. A description of the 'Kapuziner' from 1805 described it as "coffee with cream and sugar", and a description of the drink from 1850 adds "spices" to the recipe. The word 'Capuchin' literally means cowl or hood in Italian, and it was a name given to the Capuchin monks for their hooded robes.