The key to the INEI cappuccino: the quality of the espresso. They were exactly like the cappuccino we enjoyed at the Hotel Universo in Lucca on our last trip to Italy, where the barista added just a thin layer of foam on top. To test this, we fired up the La Pavoni and brewed several cappuccinos to the INEI’s precise specifications. It is to be topped with a visible dome-shaped cap of milk foam ( 6).It is to be served in a white porcelain cup with a volume of 150-160 ml.It requires 100 ml of cold milk (3 – 5 degrees C) steamed to a volume of 125 ml.While many sources consider the definition of cappuccino as a 1:1:1 ratio of coffee, milk, and foam, the Istituto Nazionale di Espresso Italiano (INEI) defines Certified Italian Cappuccino as follows: Nowadays, there are only a few corners of the world left where a cup of cappuccino would not be readily found. In Britain, this happened in the 1950s ( 5), while the US warmed up to cappuccino much later, in the eighties. Slowly, cappuccino also became popularised worldwide. Improved technology meant pulling a delicious espresso became easier, so the need for additional sweeteners was reduced. This style of sugary cappuccino was also popular in interwar Italy – possibly because the quality of the average espresso was poor enough that it needed to be masked with extra flavorings.Īfter the second world war, the cappuccino was streamlined. The original Viennese milky coffee was sweetened with cinnamon or chocolate and often decorated with whipped cream. The espresso machine was invented in Italy in the late 19th century, and cappuccinos started popping up on café menus in the 1930s.
History of the CappuccinoĪlthough the name was first used in Vienna, Italy can take pride in inventing the modern-style cappuccino. This is a cultural quirk not observed anywhere else. In Italy, cappuccino is exclusively a morning drink. When expertly poured so that a circle of white is perfectly encircled by the darker coffee, the design on a ‘traditional’ cappuccino is called a monk’s head.
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