Fire up your frother in celebration of National Cappuccino Day. November 8th is the date that we honour undeniable classic and darling of the espresso world. It is the beverage that elevates my mornings; sipping and savouring espresso that is softened by steamed milk and rendered voluptuous with foam.
Cappuccino was created in Italy in the 1900s as a coffee served Viennese style, meaning topped with whipped cream and cinnamon or chocolate shavings. It got its name from the order of Italian monks known as the Catholic Capuchins; a group of friars wearing dark brown cloaks (similar the color of coffee) and small capuchins or caps (much like the cream capping the coffee). The coffee drink later evolved to espresso combined with steamed milk and foam. The popularity of the perk grew after the second world war with the advent of the large espresso machines creating the brew.
This frothy Italian beverage that some baristas have turned into an art form, is made up of one shot of espresso (the bottom third of the cup), one-third steamed milk, and topped by one-third foam that is created by incorporating tiny bubbles of air into the milk, which gives the steamed milk a thick, smooth texture. The perfect cappuccino has a white cap with a ring of dark brown crema at the edge. While this may sound fairly easy, it can be difficult to achieve, which is why a properly made cappuccino is indeed a prized thing. The foam can then be decorated with cinnamon, brown sugar, cocoa or chocolate which can be turned into small masterpiece if you’re barista is particularly artistic.
As previously mentioned, the cappuccino was born during a time of war in Italy when milk was a scarcity for some. This led to the creation of a la cremetta a paste of whipped coffee (the very first drops that are brewed in the stovetop moka) and sugar (3-4 spoonfuls) that when added to espresso creates a crema similar to that produced by the elaborate machines in restaurants and cafés. This crema di caffè (also referred to as il caffè con la cremina and caffè con la schiumetta) was referred to as the poor man’s cappuccino. Oddly enough, this rendition is what I was raised with and I hold fond memories of my nonna hovering over the caffettiera to extract those first precious drops in order to create my special cup of coffee.
The other important thing to note about cappuccino is that it is enjoyed in the morning; it is typically the first cup to linger over with a sweet pastry such as a cornetto (an Italian croissant that is usually filled with crema, jam or Nutella). While here in North America it is common practice to drink a cappuccino throughout the day, it is absolutely sinful to drink after 11am and with a meal in Italy. Happy Cappuccino Day and Buon Appetito!
