The Cappuccino is a coffee masterpiece that combines the richness and aroma of an espresso shot with the lushness of warm milk and the delicateness of fluffy milk foam. Each cup is a perfect balance of intense flavour, velvety texture and creamy body. The classic cappuccino is made with a ratio of 1/3 espresso, 1/3 warm milk and 1/3 milk foam, which creates a velvety coating on the drink. This layer of foam not only holds the aroma of the coffee, but also adds a visual element – like a canvas for beautiful figures.
Coffee first arrived in Europe thanks to the Republic of Venice. Intensive trade with North Africa introduced coffee to Venetian merchants and, through them, to the rest of Europe. In 1600, Pope Clement VIII baptised the drink, making it more acceptable to European markets.
The first European cafés began to open around 1645 in Italy. In England, the first café opened in 1625 and coffee became so popular that within 100 years at least 3,000 cafés were operating in England. In France, coffee became a popular drink for Parisians in 1670 after it was introduced by the ambassador of Mehmed IV. In Vienna, the first café was opened in 1683 – where the history of the Cappuccino began.
In a short time, coffee and cafés spread throughout Europe. Coffee became a popular drink and a traded commodity.
From July to September 1683 the siege of Vienna was fought, which ended with the loss of the Ottoman forces and their flight, in which they abandoned much of their camp, including the Sultan’s tent.
Legend has it that in the subsequent search of the camp by Christian forces, a large quantity of coffee was found – an indispensable part of Ottoman daily life.
We can assume that the coincidence in the dates of the siege and the first opened café were not the product of pure chance. It would hardly surprise you to learn that coffee was originally prepared in the traditional Ottoman style, similar to modern Turkish coffee.
A few years later, at the dawn of the new 18th century, something new and exciting appeared in Vienna’s cafés – the ‘Kapuziner’. This drink revolutionised the history of coffee because cream and sugar were added to it, and some later recipes also mention the addition of ‘spices’.
The name ‘Kapuziner’ derives from the colour of the coffee, with added cream, which closely resembled the colour of the robes of the Capuchin monks, some legends claiming that a monk of this order was the first to add milk and sugar to coffee.
Interesting fact : There was also a drink called “Franziskaner” – so called because of the higher milk content and therefore lighter colour of the drink, which resembled the colour of the robes worn by monks of the Franciscan Order.
Despite the name ‘Kapuziner’ having been used since the 18th century, the modern cappuccino was born in the early 20th century in Italy. It is important to note that the first espresso machine was created in 1901.
The 1930s saw the first documented instances of our favourite drink, and it was originally served ‘Viennese style’ – with cream and chocolate or cinnamon on top. Cappuccino, in Italy to this day, is served before lunch.
Technological improvements in coffee machines led to the “Age of Crema”, when all the elements that we now think make a great cappuccino (good espresso, a balance between heated and frothed milk, the presence of crema and a small, pre-heated porcelain cup) became distinct and became the new standard.
Since then the beloved Cappuccino has only grown in fame and has spread to the whole world, brining joy and warmth to countless coffee lovers.
