Cappucino . What's the original meaning of this Italian name ? Do you love Cappucino ?

The origin of the name is in the brown hooded robes worn by the Capuchin order of Franciscan friars. In France at the beginning of the 18th century a new fashion arose in Paris (though not at Versailles) for carved wall-panelling boiseries that were left in their natural color (almost invariably oak) rather than being painted and gilded as in the previous century. The new mode, which coincided with the height of the controversy over Jansenisme that was dividing the tout Paris in stylish religious pamphleteering, was wittily termed 脿 la capucine in reference to the brown color of the robes worn by Franciscan friars. This color-coded etymology is followed by the Oxford English Dictionary and the American Heritage Dictionary. The order of Capuchins was, in turn, named for the capucize (cappuccio), or long pointed cowl, worn by the friars.





Yes i love it.

Cappucino . What's the original meaning of this Italian name ? Do you love Cappucino ?
Well, all i have to say is look at my I.D name.Hahah,yes can't get enough of it.
Reply:i would kill for a cup of cappuccino after lunch :P
Reply:cappucino?! who said cappucino???
Reply:Cappuccino is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would call for 1/3 espresso and 2/3 microfoam. A cappuccino differs from a cafe latte, which is mostly milk and little foam. (A "dry cappuccino" has less milk). The "iced cappuccino" beverage is a misnomer since there is no way to duplicate the foam on top of the hot beverage. Instead, espresso and cold milk on ice is called an iced cafe latte. An espresso macchiato is a shot of espresso "stained" with a dollup of milk foam.





In Italy it is consumed mainly early in the day for breakfast, although it is not uncommon at all today to see Italians drinking it (without food) throughout the day; Italians do not generally drink it with meals except for breakfast time, where it's consumed with cookies, biscuits, croissants or the like. In some other countries it may be consumed throughout the day or after dinner.





Besides a quality shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a well-trained barista steams the milk for a cappuccino, he or she should create microfoam by introducing very tiny bubbles of air into the milk. This gives the milk an extremely velvety texture and sweet taste.





A cappuccino is ideally prepared in a ceramic coffee cup, which has far better heat retention characteristics than glass or paper.





In some places, skilled baristas create latte art when pouring properly steamed milk into the espresso, making designs such as apples, hearts, leaves and rosettes.





Cappuccino was a taste largely confined to Europe and a few of the more cosmopolitan cities of North America until the mid-1990s when cappuccino was made much more widely available to North Americans, as part of the new upscale coffee bar chains with a consciously "European" air (notably Starbucks). By the first years of the 21st century a modified version of cappuccino was being served by McDonald's. At America's most popular coffee chain, Starbucks, one must order the off-the-menu "Short Cappuccino" to get a drink that is approximately 1/3 espresso and 2/3 microfoam.








CappuccinoThe widespread acceptance in the U.S. of what was once regarded as a taste of coastal urbanites and older Italian-Americans has led to many establishments, such as convenience stores offering what they represent as cappuccino to their patrons. However, that product is usually an ersatz cappuccino, produced by machines similar to those that mix cocoa drinks where all the buyer need do is touch a button and position the cup properly. The drink that comes out is usually produced either from a preproduced mix or double-brewed coffee and bears little relation to the real thing.





Similar products result from home use of store-bought mixes usually advertised, more accurately, as producing "frothed coffee."
Reply:I prefer lattee's, less foam.
Reply:do you end up with "white nose" after a sip?
Reply:Go to :


http://en.wikipedia.org/wiki/Cappuccino





Yes I like very much CAPPUCINO...