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Thank you so much, that's what I call a great service! :-D God Bless you!...
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Sabrina; Charlotte, NC
Cappucino Coffee

What is Cappucino Coffee:

Cappuccino is an Italian coffee-based drink prepared with espresso, hot milk, and milk foam. A cappuccino differs from a caffèatte which is mostly milk with only a little foam, and a small part of espresso. A cappuccino is traditionally served in a ceramic cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.

Origins
Cappuccino originated in post-World War II Italy. The beverage is named after the color of the Capuchin friars habit, which is light/darkish brown with a white hood. The name of the friars themselves (and the monkey also named after them) comes from the Italian word for hood, "cappuccio", which is also often used colloquially for the beverage. The '-ino' suffix denotes a diminutive in Italian.

Ingredients
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, he or she creates microfoam by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture and sweetness. The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 1cm-thick milk foam on the top of it. Variations of the mixtures are usually called cappuccino chiaro (light cappuccino, also know as a wet cappuccino) with more milk than normal, a cappuccino scuro (dark cappuccino, also know as a dry cappuccino) with less milk than normal. Depending on the customer's taste, the barista may be required to avoid pouring milk foam, to add cold milk to cool the cappuccino down, or to add cocoa powder on the foam. Attaining the correct ratio of foam requires close attention be paid while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. Moreover, a skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

Popularity
Cappuccino was a taste largely confined to Europe, Australia and the more cosmopolitan regions 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 created "European" ambience.

In Italy, cappuccino is generally consumed early in the day as part of the breakfast, with a croissant, better known to Italians as cornetto, or a pastry. Generally, Italians do not drink cappuccino with meals other than breakfast. In other countries it is consumed throughout the day or after dinner.

In the United States, the term "iced cappuccino" (or cappuccino "Freddo") is somewhat of a misnomer since the characteristic frothed milk is generally omitted in the iced variation. Without the frothed milk, the drink is called an iced latte. The term has nevertheless spread in some Mediterranean countries where foam is added to an iced latte just before serving. International Coffee Houses' standards prohibit the preparation of hot milk foam over ice, since it is condusive to the rapid buildup of bacteria. It is possible to froth cold milk using various methods, and such preparation avoids the safety issues associated with hot foam and ice.

By the start of the 21st century a modified version of cappuccino was being served by the McDonald's fast-food chain. Tim Hortons, a large Canadian coffee and doughnut chain, began serving cappuccino in the 1990s, but achieved greater success with flavoured cappuccino and, more notably, iced cappuccino.

The widespread acceptance in the U.S. of what was once regarded as a taste of coastal urbanites and older Italian-Americans 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. The drink that comes out is usually produced either from a manufactured 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."

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