One way to tell the difference between espresso and cappuccino or latte

Water, coffee, air and milk. These are the four basic elements of Italian cafe recipes, and cappuccino is one of its hallmarks. As it passes through a layer of finely ground coffee, the softened water absorbs typical features and is transformed into an elegant espresso, covered with iconic nut brown cream and a classic aroma.

At the same time, the steam stick blows hot air through the milk, creating a whirlpool, changing its structure and turning it into soft and delicate cream milk. The combination of espresso and milk foam is a perfect combination of color, flavor and flavor to form a unique Italian cappuccino.

Cappuccino is the symbol of Italian cafe

With the addition of milk, cappuccino is the first drink ever created by changing the characteristics of espresso, one of Italy's most ingenious creations.

Millions of consumers around the world have fallen victim to the charm of cappuccino. Cappuccino with "cornetto" (Italian croissant) is a classic Italian breakfast.

In Italy, millions of espresso are prepared every morning, nearly half of which are used for cappuccino.

Considering the total daily consumption of espresso, the number of cappuccinos in Italy hovers around 20%, because cappuccinos are just a breakfast drink in Italy!

In other countries, these statistics have soared because more than 80% of espresso is used as cappuccino.

Along with espresso, cappuccino occupies its rightful place in the standard-bearer of foreign Italian food.

Their popularity has also been confirmed in language. The terms "cappuccino" and "espresso" are among the most important words in Italian history and culture.

Starting from "frappuccino", the words "cappuccino" and "espresso" are often used to evoke the Italian tradition until the improper phenomenon of Italization.

The origin of cappuccino...

It appeared in 1660, when exotic hot drinks such as tea, cocoa and coffee became more and more popular. Johan Nieuhof, a world traveler and Dutch ambassador to China, was the first to try to add milk to coffee, imitating the way tea is consumed.

The clear boundaries between history, legends and folklore are blurred by many stories about other possible ancestors of cappuccino.

No espresso, no cappuccino.

To be sure, before the invention of the espresso machine, there was no mixture of coffee and milk that could be called cappuccino.

The classic Italian cappuccino consists of 100-140 ml of perfectly foamed and poured fresh whole milk, equal amounts of liquid and foam, and more than 25-30 ml of espresso in 150-220 ml cups.