Breaking down the myths of Cappuccino
An Italian coffee that is Austrian and a forgotten shade of brown.
It is an extremely popular coffee, perhaps the most popular espresso-based beverage after espresso itself. In Italy, it is considered almost impossible to order it after 10:00 in the morning, since the generous dose of milk it contains makes it suitable for breakfast, but in Greece we ignore such "restrictions" and enjoy it all day, and of course frozen summer. The reason for Cappuccino, the coffee that most coffee lovers in the world love, and definitely in Greece.
What is the history of this legendary coffee? We examine its origin and the etymology of its name, restoring the truth and breaking down two well-known misunderstandings that have taken on the dimensions of an urban myth.
The Italian coffee that is ... Austrian
Without a doubt, Cappuccino is one of the most popular Italian coffees, and a favorite breakfast breakfast of thousands of Italians. However, his origin is not Italian, although most people believe the opposite! The word cappuccino has not been found to describe coffee in Italy before the 20th century. In contrast, in Austrian and especially Viennese cafes, there have been records since the late 18th century of Kapuziner, a beverage that usually consisted of coffee, cream and spices, and sometimes egg yolk. We are talking, of course, about a time when the lack of preservation methods made milk almost a luxury for cafes, while espresso was almost ... science fiction.
The Austrians continued to drink kapuziner, and by the time of World War I, the drink had spread to parts of northern Italy, which were still part of the Austro-Hungarian Empire. In the following years, the drink conquered all of Italy, its name was Italianized in "cappuccino", while the invention of espresso machines and the spread of this new coffee during the interwar period, gave it the form we all know. Cappuccino is now made with espresso and frothed milk. It is no exaggeration to say that the birth of the modern cappuccino is essentially a triumph of technology, which has transformed a traditional, old Viennese recipe into a worldwide recognizable beverage.
At the same time, in cities of the former Austria-Hungary, such as Bratislava, Prague, Vienna, Budapest or even Italian Trieste, the kapuziner remained unchanged until the fifties, to be slowly overtaken by the global invasion of Cappuccino.
The ... baptisms of a cafe
Cappuccino may have originated in Austria, as its name implies Italian, or more properly Latin roots. The word kapuziner comes from the Latin caputium, and the word was later coined to mean "cappuccino". As is well known, coffee derives its name from the order of the Capuchin monks, who wore hooded uniforms - after all, cappuccino in Italian means only "little hood".
Most believe that the name came from the frothed milk that "hoods" the coffee, making it look like it is wearing a hood, but the truth is quite different: the coffee got its name from the color of the uniforms of this particular monastic order. The costumes of the Capuchin monks were light brown, inspired by the clothes of St. Francis of Assisi, while the word Cappuchins indicated their habit of wearing hoods. The brown color of their uniforms was so characteristic that the word "capuchin" came to mean a specific shade of brown in 17th century Europe. The addition of cream, egg and milk lightened the color of dark brown, making it reminiscent of monks' robes, and so the new drink was christened Kapuziner!
BONUS: Three espresso blends ideal for Cappuccino
Amigos Qualita Espresso: A blend from Trieste with a ratio of 60% Robusta and 40% Arabica, characterized by rich aroma, intense exotic taste and thick, persistent cream. It retains its body and the taste of coffee despite the addition of milk and promises really delicious cappuccino.
Cosmai Vending: Originally designed for coffee vending machines, the Cosmai Caffe blend from Milan consists mainly of fine Indian Robusta, which mixes extremely well with milk, keeping its character unchanged until the last sip.
Epos Zeus: The gourmet choice for cappuccino, is a 100% Arabica blend from the Sicilian Epos Caffe. "Zeus" has an impressive, fruity taste palette and persistent aftertaste, which in its cappuccino version is reminiscent of delicious coffee ice cream.
A coffee from Austria, named after a nun's robe, has become the favorite drink of millions of people around the world - these can only happen in the magical world of coffee!
