Italian coffee. Drink of Italian origin and is made on the basis of an espresso coffee to which a very creamy milk foam is placed . This milk is made with steam and great skill to simulate a hot shake. In Italy it is consumed almost exclusively for breakfast, in some other countries it is consumed throughout the day or after dinner.
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- 1 Origin
- 2 Elaboration
- 1 Ingredients
- 2 Preparation
- 3 Serve
- 4 varieties
- 5 Nutritional information
- 6 Sources
Italian coffee takes its name from the habit of the Capuchin Monks (“cappuccio” means hood in Italian). According to the legend that appeared in the Austrian press in 1983 on the occasion of the 300th anniversary of the Turkish siege of Vienna . The cappuccino was an invention of the Capuchin monk Marco d’Aviano, which appeared in 1683, after the Battle of Vienna. The drink has always been known by its Italian name since the espresso machine with which it is normally made is an Italian invention. The 1901 patent is from Luigi Bezzera . Cappuccino spread throughout Europe , becoming popular and acquiring its final form in 1950.
If there’s one thing Italians enjoy it’s their coffee, not just drinking it, but the ritual behind it. Even in this country the profession of the barista, or expert in the preparation and service of coffee, was consolidated. In the same way, espresso-based combinations have been established that today are classic and that you can taste in a good Italian espresso bar.
- Ristretto: A version of the espresso in which it is only left extracting in the machine half the time and therefore has half the volume. The great pro is that this is the most creamy and aromatic part, free of bitter, it is pure concentrated and delicious coffee essence.
- Lungo: A “long” espresso, as well as the ristretto is short and takes less extraction, the lungo is left about 15 more seconds and therefore is approximately twice the volume (unlike the doppio, which maintains concentration, at lungo diluted).
- Caffé macchiato: An espresso with a small circle of milk foam on top. Its name means “stained” and this honors the foam “stains” the espresso.
- Cappuccino: Two ounces of espresso, one ounce of milk, and one ounce of milk froth.
- American Caffé: Two ounces of espresso and three ounces of hot water.
- Caffé Latte: Two ounces of espresso, ten ounces of hot milk and a little milk froth on top.
The traditional Ingredients are espresso coffee and very hot and frothy milk , in the following proportion:
- 1/3 of espresso type coffee.
- 1/3 of milk.
- 1/3 of milk foam.
It is normally prepared with an espresso machine. The barista is responsible for introducing very hot milk into the espresso, at a temperature of around 70º and a pressure of 0.7 to 1.0 atmospheres, resulting in a foam layer of one cm. thick, which must be compact and persistent. The foam is formed by introducing small air bubbles into the milk, giving the cappuccino its characteristic velvety texture. Garnish with cinnamon powder and accompany with cookies.
It is served in a ceramic cup of about 150cc, ideal for heat retention. In some places, expert baristas create latte art by pouring properly steamed milk into espresso, making designs such as apples, hearts, leaves, and roses.
- Viennese cappuccino. In the same cup served, add a double coffee and cover it with plenty of fresh whipped cream and sprinkle with cinnamonand bitter cocoa .
|Saturated fatty acids||0.00 g|
|Monounsaturated fatty acids||0.00 g|
|Polyunsaturated fatty acids||0.00 g|
|Vitamin A||0.00 mg|
|Vitamin C||0.00 mg|
|Folic acid||1.00 µg|