Seria errado da minha parte querer contar como surgiu o termo, a bebida e toda sua história. Por isso eu deixo na mão de quem pesquisou a fundo...
History of Cappuccino: What’s in a name?
by Jessica | December 15th, 2008When you’re thumbing through your Italian-English dictionary as you madly try to internalize as much of the Italian language as you can before your Italy vacation, there are some words that will stand out as being instantly familiar or easily recognizable. Words like “spaghetti” and “ravioli” will be familiar to you, as they’re Italian pasta exports known on dinner tables all over the world. Words like “associazione” and “studente” should be recognizable because they’re similar to their English counterparts. And when you encounter the word “cappuccino” on the menu, you’ll probably sigh with relief because you know exactly what it is.
But do you know where the word “cappuccino” comes from?
To most people - Italian and otherwise - the word “cappuccino” refers first and foremost to what is probably the most popular Italian coffee export. But the word “cappuccino” itself is much older, and has entirely un-food-related origins. The good news is that you don’t need to know any of this in order to enjoy your cappuccino while you’re in Italy, but it’s a fun factoid to pull out at parties - especially the ones where you’re showing off the photos from your trip through Italy!
Religious BeginningsThe word “cappuccio” means “hood” in Italian, and the “-ino” ending makes it what’s called the “diminutive.” In other words, instead of just meaning “hood,” “cappuccino” means “little hood.” It’s because of the hoods worn by a particular order of Franciscan monks which was founded in the early 16th century that they were given this moniker - Capuchin monks, or “Cappuccini” in Italian. (Yes, these are the same monks of the famed Capuchin Crypt in Rome.)
Monkey BusinessPerhaps you’ve heard of capuchin monkeys, and thought the name sounded like your favorite espresso drink. Well, the monkeys have the monks to thank for their name just as the coffee beverage does. In the late 18th century, the monkeys were given the name “capuchin” after the monks, because their coloring vaguely resembles the hoods Capuchin monks wear.
History or Mystery?The popular coffee drink that has taken over as the first thing most people think of when they hear the word “cappuccino” dates back to the early 20th century, but the name wasn’t associated with the beverage we know and love today until just before 1950. The popular story is that someone got the bright idea to call the drink a “cappuccino” because the color of the foam mixed with the coffee resembled the pale brown color of a Capuchin monk’s robe, but some discount this as urban legend. One tale that’s widely regarded as myth - but told and retold just the same - is that the drink derives its name from the 17th century Capuchin monk who invented it, Marco d’Aviano. (There’s no record of d’Aviano having invented any kind of coffee beverage whatsoever, and the first patent for the drink we now know as the cappuccino wasn’t filed until 1901 - so even if d’Aviano invented it, it’s his fault we think he didn’t because he didn’t file a patent. So there. Hrmph.)
Not an Afternoon DrinkOne of the little tidbits of information many folks planning Italy trips tend to pick up early on - whether they ultimately choose to ignore it or not - is that “Italians never drink cappuccino after 11am.” This isn’t an urban legend, it’s more or less true - although the time associated with this “rule” is fungible. The reasoning behind it, however, isn’t. Italians are a superstitious bunch, and one of the life truths they cling to is that drinking milk after any meal will royally mess up your ability to digest your food properly. So having a cappuccino after lunch, or after dinner, would be unthinkable. To the Italians, milk is, in fact, a meal - which is why having a cappuccino in the morning en route to work requires no other food to be considered a complete breakfast. (They’ll often have a small pastry, too, but not always.) But should you have a hankering for a cappuccino after your meal, feel free to ask for one. If you’re in a part of the country that sees tourists on a regular basis, they’ll be used to your
Para nós Brasileiros ...
Cappuccino não passa daquele pó em que se mistura água quente ou aquela "tentação" com tanto chocolate que chega arder a garganta. Para esses, Diga NÃO!!! Não passam de enganação... Um é totalmente artifícial e o outro - Chocolaccino, Engordaccino, Celuliccino...como queiram chamar. :)
Para os Baristas
Nossos Cappuccinos são avaliados em campeonatos com regras mundiais. Ou seja, o cappuccino que é feito aqui, é feito igual na Dinamarca, na Rússia e por aí vai. Tá! tem algumas diferenças... A xícara pode variar de 150ml a 180ml. (as vezes até mais). Porém, a idéia é que você tenha uma perfeita harmonia entre a combinação (espresso/leite vaporizado).
Como somos avaliados:
Esse é o formulário de avaliação do juíz sensorial
Reparem que a aparência e consistência da crema equivalem a no máximo 12 pontos mas no sabor é onde que o Barista pode fazer diferença em uma competição, equivale ao dobro (24 pontos).
Como sabor seria impossível perceber em fotos, abaixo mostro fotos do meu último treinamento de cappuccinos:
Reparem que todas as 4 xícaras possuem Latte Art mas isso não garante boa pontuação. Já que os desenhos devem ser simétricos com a presença de uma auréola de café na borda da xícara, É certo que eu perderia alguns pontinhos...
Reparem que ao passar a colher pela crema, parece uma bebida única, não tem separação de café com leite e crema. Esse é o meu objetivo ao fazer um cappuccino.
E agora...será que você já provou um verdadeiro Cappuccino?