The cappuccino is a beloved Italian coffee drink made with espresso, steamed milk, and milk foam. Its history is deeply connected to the evolution of coffee culture in Europe. Here’s a brief overview:
1. Origins in Coffee & Espresso (16th–19th Century)
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Coffee was introduced to Europe in the 16th century via trade with the Middle East.
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The Viennese coffee culture (late 17th century) popularized adding milk and sugar to coffee, leading to drinks like the “Kapuziner”—a coffee with cream and sugar, named after the brown robes of Capuchin monks (Kapuzin in German).
2. Invention of the Espresso Machine (Early 20th Century)
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The modern cappuccino depended on the invention of the espresso machine (patented by Luigi Bezzera in 1901 and improved by Desiderio Pavoni).
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Espresso’s strong, concentrated brew became the base for milk-based drinks.
3. Birth of the Cappuccino (1920s–1940s)
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The Italian cappuccino emerged in the early 20th century, named after the Capuchin friars due to its color resembling their robes.
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The drink combined espresso, steamed milk, and thick milk foam in equal parts (1:1:1 ratio).
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Initially, it was a morning-only drink in Italy, as milk was considered too heavy for later in the day.
4. Global Popularity (Post-WWII – Present)
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After World War II, espresso machines improved, allowing better milk frothing.
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The 1950s–1960s saw cappuccinos spread beyond Italy, especially in America and the UK, where they became a café staple.
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The 1980s–1990s coffeehouse boom (led by chains like Starbucks) made cappuccinos a global favorite, often with flavored syrups and artistic latte art.
Fun Facts:
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Traditional Italian cappuccino is smaller (about 150–180ml) compared to larger international versions.
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Italians never drink cappuccino after 11 AM—it’s strictly a breakfast drink!
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The flat white (popular in Australia/NZ) is a close relative but with less foam.
