What is cappuccino | the evolution of cappuccino | the cappuccino you are drinking is authentic

Cappuccino coffee is a staple in coffee shops around the world. Its classic feature lies in its dry foam lid. But it's not as simple as it seems: the widely misunderstood drink has changed a lot over the years.

What is cappuccino coffee?

Cappuccino is a classic espresso and milk drink. A common misunderstanding is that it follows the three-point rule: 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk.

James James Hoffmann dispels this myth in his Coffee World (The World Of Coffee), in which he points out that the definition first appeared in the 1950s, the birth of cappuccino coffee. According to Hoffman, the drink, formerly known as kapuziner, was founded in Vienna in the 1800s. This is a small drink made of brewed coffee mixed with milk or cream until the color of the drink is similar to that of the monk's curly-tailed robe, indicating that enough milk has been added.

Today's definition of cappuccino coffee is completely different. In the professional industry, both the Professional Coffee Association (SCA) and the World Barista Champion (WBC) define cappuccino as "5-6 ounces of coffee and milk drinks that should balance rich sweet milk and espresso." Cappuccino can be made from a single cup of espresso, extra strong milk and at least 1 cm foam depth (vertical evaluation). "

This definition has not changed in the centuries since its birth: it has changed in the past few years. Agneska, who lives in Poland, told me, "I remember the cappuccino in 2008 was completely different from what we see and taste now." I think the biggest change is the size of the drink. "

According to Agneska, the capacity of a cup of cappuccino has dropped from at least 220 ml / 7.7 oz to 120 to 180 ml / 4.2-6.3 oz. At the same time, the number of bubbles has also decreased, from 50% of cups to about 20-25%.

The significant reduction in size can be largely attributed to the rise of the professional sector, which focuses on highlighting the taste of espresso. The smaller the drink, the less milk is needed, which means that consumers will have a better chance to taste the coffee. If done well, milk can highlight the difference and unique taste of coffee, otherwise it may not be tasted.

Italy and the Western World

The modern cappuccino is thought to have been invented in Italy in the early 20th century. Understanding the traditional Italian coffee culture helps to highlight some of the changes in the definition of cappuccino.

Cappuccino is an integral part of daily Italian culture. They usually eat only once a day, traditionally in the morning. In fact, the Italian National espresso Institute even has its own definition of cappuccino:

"25 milliliters of espresso and 100 milliliters of steamed milk. Certified Italian cappuccino coffee is white, more or less with the brown edge of classic cappuccino coffee. This cream has a narrow edge with little or no holes. " (translated from Italian)

The biggest difference between traditional Italian cappuccino and western cappuccino lies in its appearance. The top of the Italian cup is white foam, slightly domed, and the cup has a brown ring on the edge. This is more Western-style, and today it is usually decorated with lattes.

Traditional Italian cappuccinos are also enjoyed in different ways. Its production speed is very fast, eating speed is also very fast, as long as a few bites, consumers can start a new day. Foamed milk and espresso added to espresso are mixed differently from lattes; on the contrary, the milk itself forms different levels. This will create a strong drinking experience for consumers, who drink only a few mouthfuls of milk before the espresso begins. There is no need for the art of flower drawing, it will only add extra and unnecessary time to the preparation process.

As the coffee menu expands, it is important to understand what cappuccino is and how it compares to other milk drinks.

Lattes are most easily confused with cappuccinos. However, their milk ingredients are very different, and lattes are usually larger, close to 8 ounces / 240 milliliters. Jordan told me that a good barista would steam the milk, make the latte "more tense" and blend well with espresso.

This is compared to cappuccino, which is topped with more inflated milk. When you pour espresso, the milk forms a more unique layer, which is different from the latte in the way it blends with espresso. This makes cappuccino a stronger drink.

The rise of flat white coffee has also led to confusion in the definition of cappuccino. Usually, the amount of protein milk is about the same as that of cappuccino, but the foam is only 0.5 centimeters, similar to a latte. Even with this clue, confusion about cappuccino is still spreading in the industry.

However, Agneska believes that there is a clear difference between the two drinks. "Cappuccino is cappuccino, and pure white cappuccino is pure white cappuccino-for me, their balance and taste expression are completely different," she said. "We should not compare the two kinds of coffee, but should admit the difference between them and appreciate them as different drinks."

How did cappuccino evolve?

The discussion about cappuccino is unlikely to calm down soon. Some coffee shops have even stopped naming milk drinks and call them "coffee with milk".

This sounds simple, but is it likely to cause further confusion among consumers: how do they know how much foam is in their drinks? Do they need to clarify with the barista?

Jordan called for more specific cappuccinos in the industry, instead, arguing that "the less we can modify our differences, the looser and more confused coffee drinkers we comply with these terms will be." we will be able to jointly seek better coffee throughout the industry. You can't measure, you can't grow. "

Even in professional competitions, the definition of cappuccino has changed. In 2016, WBC changed the standardization of cappuccino. The amount of the whole drink has changed from 150ml to the first choice of baristas.

Agneska predicts that we need to keep up with potential changes in definitions, not to fear them, but to embrace them: "I believe that as long as coffee continues to develop, the definition and composition of drinks will change. The coffee industry and coffee itself are like living organisms-we are all evolving. "