Who invented Italian Cappuccino? discover the story of the Italian icon

Italy or Austria? Who invented Cappuccino? discover the story of the Italian icon

Cappuccino, after wine, is the most famous Italian drink in the whole world. However, cappuccino as we know it today, is a very different version from the original one, which seems to have its roots not in Italy, but in Austria. Let’s go into this. The most reliable legend tells that, in 1683, a Capuchin-friar order named Marco da Aviano. The Pope Innocent XI send Friar Marco to Wien. During one of his breakfasts at an Austrian café of the time, he asks the waiter if he could add something to his coffee. The friar decides to melt the bitterness of the coffee with milk. Suddenly the color of his coffee turned lighter and very similar to the shade of brown of his cassock. At the sight of that mixture, the waiter exclaims Kapuziner!. Hence the name of the famous drink.

  Once in Italy

The first version of cappuccino was different from today’s one. Firstly for the coffee: not the espresso but the Turkish-style one. Secondly, for the unfrhoted milk. This recipe was, indeed, more similar to our caffellatte. In 1700 the “Austrian” version of cappuccino entered in Italy, but was popular only in Friuli Venezia Giulia region. It is precisely in Trieste that the drink begins to change. In other words, they will start to add  new spices, aromas and whipped-cream to the recipe. A few years later, this steamed-latte with cinnamon and chocolate-flakes became increasingly famous. Around 1800 the rest of Italy was sipping cappuccino too: Turin, Venice, Milan, Rome, Florence, Naples and, even, Reggio Calabria . There, however, milk cream substituted fresh milk.

The modern Cappuccino in the 20Th Century

The right numbers of Cappuccino

In Italy, millions of espressos are prepared every morning and almost 50% of these are used to serve cappuccinos. In relation to the consumption of espresso throughout the day, the ratio is around 20%. Abroad, the ratio is reversed: over 80% of espressos are prepared to make a cappuccino. By the way, remember that in Italy cappuccino is usually only consumed for breakfast! The secret to having a perfect cappuccino is finding the balance between the quantity of espresso coffee and the frothed milk. The right numbers are: 100-140ml of fresh whole milk, frothed to perfection. You need to pur, in equal parts, the liquid and the cream.  The rule says: 25-20ml of espresso contained in a 150-200 ml per cup. Usually it is preferable to use types of coffee with high acidity. Which gives the necessary strength to overcome the barrier that milk creates on the typical taste of coffee.

A good coffee is the key for a good Cappuccino

The roasting should be sufficiently intense, at least medium-dark, to impart high aroma and structure. The right milk should have 3.2-3.5% protein and 3.2-3.8% fat. Milk protein is essential for foaming, because it allows the air to remain incorporated into the milk. Fats, on the other hand, are the “enemies” of foam because they reduce stability, but they give flavor to our drink. In fact, low-fat milk cannot give the same result as whole milk. The milk must be cold, well stored in the refrigerator at a temperature of 4/6°C. By varying the milk/coffee ratio, from a few drops of milk to a few drops of coffee, we will have other drinks: caffè macchiato, caffellatte or latte macchiato. The aim is always to obtain a shiny and silky foam without the presence of bubbles.

Serving a perfect Cappuccino.

Last but not least: the mise en place. Cappuccino, as the espresso, should always be served on a saucer. The teaspoon should be placed to the customer’s right with the handle facing towards him, as is the handle of the cup. Espresso must always be stirred, even if sugar is not added, to blend the flavors. The same goes for cappuccino. Clockwise or counterclockwise? Not either one. It always mixes from top to bottom and viceversa. The must to drink at breakfast!