Cappuccino Fun Facts
Capuccino was invented in Italy. It was first patented by a man named Luigi Bezzera in 1901. It is a derived from the Italian word “cappuccio,” which means “hood.”
- November 8th is National Cappuccino Day.
- During World War II cappuccino machines were improved and many restaurants began serving the beverage.
- In Italy, cappuccino is traditionally consumed once a day with breakfast.
- The top layer of the foam is where you usually encounter the strong flavors giving a special taste to cappuccino. Ginger, cinnamon and cocoa in powder form, are the most popular choices.
- The steamed foam served with cappuccino serves as an insulator and allows the liquid to retain its heat for a longer period of time.
- Cappuccino is rumored to have been named after Marco d’Aviano: a friar who led the resistance to the Turkish siege of Vienna in 1683.
- The first use of cappuccino in English is recorded in 1948 in a work about San Francisco.
- In Italy, the average barista is 48 years old.
- Kopi Luwak is considered to be the rarest and most expensive coffee in the world. It is grown in Indonesia, and is about 50 dollars a cup, or 400 dollars a pound.
Facts and cover picture courtesy of
How To Make Cappuccino Without A Machine
Recipe and photos courtesy of
Without a doubt, the best cappuccino I’ve ever enjoyed was at a lovely, local Italian restaurant called Villa Verone. The drink was creamy and smooth with a strong taste of coffee, but not bitter. Perfection in a cup! The next day left me craving more so I concocted my own frothy mixture. A few years ago I got rid of my espresso/cappuccino machine because it required too much space and wasn’t used often enough … so I quickly figured how to make cappuccino without a machine.
Granted, this simple homemade version of cappuccino isn’t as decadent as one made with fancy gadgetry, but it hits the spot when you need a shot of caffeine and don’t feel like putting on your makeup to take a trip to Starbucks.
- Start your cappuccino with Arabica beans, which are less bitter than Robust beans.
- It’s best to use whole beans and grind them fresh just before using. Coffee grinders don’t cost a lot of money and it only takes a few seconds to grind the beans … well worth the freshness!
- Since cappuccino is made with espresso, I ground more coffee than I typically use for a regular cup of coffee. About 2 heaping tablespoons of ground coffee per cup of water, and brew with your coffee maker.
- While your coffee is brewing, heat your milk over a low flame to about 160 degrees. If you don’t want to use a thermometer, simply remove the milk from heat before it boils. Non-fat milk provides the most froth, but 2% milk provides a bit richer flavor. I used 2% milk.
- Using an immersion blender, whip the milk for a minute or two until it’s nice and frothy. If you don’t have an immersion blender, place your heated milk in a lidded jar and shake vigorously until you have quite a bit of foam. Make sure you use a large enough jar that leaves room for creating the foam.
- Fill your coffee mugs a little less than halfway with the freshly brewed coffee.
- Slowly pour the heated, frothed milk into the coffee. A cappuccino should be equal parts coffee and foam, with about half the amount of milk. If necessary, use a spoon to make sure the foam empties into the cup.
- Sprinkle cinnamon or nutmeg onto the frothed milk. And that’s how to make cappuccino without a machine.
To get a step by step picture of this recipe visit Here.