The origin of the authentic cappuccino coffee

As good Italians, we cannot live without cappuccino coffee. Our best breakfast is a cappuccino served with some pastries. The taste of espresso coffee, creamy milk foam and a touch of cocoa powder or cinnamon can turn our day happy. From Ice Tech we would like to explain the real origin of the authentic cappuccino coffee.

It seems that the origin of this delicious drink of Marco d’Aviano, a seventeenth century monk from the Capuchin order (hence its name). Actually, it is hard to believe it, since in the seventeenth century it was a little difficult to get that creamy and fluffy milk foam.

Other theories explain that in the nineteenth century, Italy presented at a trade show the first espresso machine. There is no doubt that the origin of real cappuccino coffee lies in our country. Since then, machines have evolved until obtaining the current cappuccino.

Do you know the difference between a good cappuccino and one that is not?

 The milk foam! Milk should never boil. It should be heated at about 70 degrees through a jet of pressurized steam. The trick is to introduce an amount of air bubbles to the milk so it becomes frothy and sweet.

The real cappuccino is served in a 150cc ceramic cup. We can always create wonderful designs over the milk foam. That depends on the skills and on the ingenuity of each person.

Traditional ingredients for a good coffee:

• Powdered coffee (10-12 grams)
• Milk
• Cocoa powder
• Cinnamon

How do we prepare it?

• Put in a sugar and cocoa powder bowl.
  
• Put the milk in a hot pan over low heat without boiling.
• Pour the milk in a mixer and we beat it on high speed for 1 minute or until it gets frothy.
• Sprinkle the mixture with cocoa or cinnamon and… VOILÀ!

We have made a great cappuccino in less than 15 minutes.

Now in summer, in order to mitigate the heat, you can always make the frozen version: the FRAPPUCCINO. We will tell you how to do it. We’ll only give you a hint: Ice Tech ice cubes!