Cappuccino coffee name comes from the golden circle how to make cappuccino ice?

To break down a barista, all it takes is one sentence, "I'd like a cappuccino, please." At this time, the barista recalled countless images of "clarifying that there is no ice in the cappuccino".

-Why doesn't the cappuccino have ice? Cappuccino coffee is a classic coffee drink in Italy, and the front street here is about to tell a story about this coffee. Cappuccino in Chinese is actually a transliteration of the Italian word "Cappuccino", which comes from the Italian word "Cappuccio- headscarf". Careful friends may have noticed that the two words refer to the difference between the letter n, which is the inspiration for the cappuccino style-Capuchin (Catholic St. Franciscan Church).

The priest of St. Franciscans was dressed in a dark brown robe and a pointed hat folded into a headscarf. At that time, an online celebrity coffee looked like the dress of this group of priests. the coffee showed a circle of brown close to the color of the robe, and then used a spoon to shape the milk foam on the surface of the coffee into the shape of a pointed hat. So people call this cup of coffee by Cappuccio directly. Because the sounds of Capuchin and Cappucci are similar, the Italians put n into Cappuccio without changing the rhythm of pronunciation, and finally named the cup of milk coffee after the word Cappuccino. With the advent of cappuccino, many Italians began to accept milk coffee, because the milk foam pointed hat needs to be shaped, increasing the production time, slowly, people no longer make "little pointed hat" on cappuccino coffee. But tradition cannot be lost, and cappuccino still retains the appearance of a circle of brown coffee while leaving dense milk bubbles "hats" above the mouth of the cup to commemorate the missionaries. As a result, there is a tradition that cappuccino coffee should have a "coffee golden circle". It is well known that when coffee is mixed with milk, brown coffee will turn light brown. To keep the "golden circle of coffee", it is necessary to make sure that the milk will not wash away the coffee oil. Then the foam should be thicker and thicker so that the foam forms a protective layer between the milk and the fat. Classic cappuccino, the temperature of coffee must be high, the surface of the milk foam is thick and dense, showing a "golden circle", when drinking, there must be a "white beard" on the mouth. Therefore, there is no concept of iced cappuccino. In Italian coffee spread around the world, apart from differences in the thickness of milk bubbles and the ratio of coffee to milk, it almost follows the tradition of only hot cappuccino. Iced American coffee and iced latte are regular customers on the menu of most coffee shops, but there is no iced cappuccino. Ice cappuccino there has always been a market, there will be corresponding products. If you search for an iced cappuccino in a search engine, chances are you'll see the details. This practice is mainly to restore the structure of cappuccino, coffee + milk + milk foam. The coffee part will still choose espresso, but it needs to be treated with ice cold. On the other hand, the milk foam part uses a pressure kettle or a milk foam machine to quickly pump the pressure bar back and forth to make milk foam. Then pour the milk and foam into the coffee.

However, an embarrassing thing happened, that is, this layer of milk foam is very thick, and the structure is unstable, coupled with cold, weak mobility. When drinking, there is a good chance that the coffee is finished, the milk foam remains motionless, and the pleasure of drinking cappuccino is lost. However, it's nice to take pictures!