Talk:Cappuccino

Milk foam being prepared 'earlier' and being eaten with a spoon???

The later changes to this article is pure vandalism and very badly written with no coherence to the current standard of cappuccinos. I refer to the Speciality Coffee Association of Europe and the same '[...]of America and the World Barista Championship standards: read, investigate, then write. (I will contribute to this). I am shocked at how silly this is, no wonder there's so many crappy cappuccinos out there! —Preceding unsigned comment added by 77.118.61.201 (talk) 16:20, 10 May 2011 (UTC)

Rooibos/red Cappucino

Under Popularity, so called Rooibos Cappucino is mentioned. This is not a cappuccino by any means. It is refering to a patented commercial herbal product derived from Rooibos Tea (redEspresso) produced by the Red Espresso Company. The only tangible similarity is that it can form a crema type consistency when brewed in an esperesso machine. It tastes nothing like coffee (arguably, more like Hay fodder), let alone a Cappuccino. I suggest it be removed or mentioned in a more appropriate context. —Preceding unsigned comment added by 196.210.157.192 (talk) 14:41, 28 July 2009 (UTC) Totally, what the hell has a tea have to do with coffee? I took it out. Clearly this is advertising.Texserver (talk) 13:29, 14 September 2009 (UTC)texserver

Origin of Cappuccino in Austria

There is a continuos vandalism on the chapter on the origin of cappuccino. For sure cappuccino is a coffee beverage that came out of Italy, but the roots are in the viennese 'kapuziner', and this was earlier thoroughly well written in the intro. Someone also keeps retelling the old Starbucks tale of cappuccino resembling the tonsur of the cappuccino monks (their bold head), when it is elementary knowledge that cappuccino fires far back than the age of steamed milk. The capucin robes gave name not only to the coffee, but in the first half of the 19th century was also used as a term clare a color on a number of other things. An academic approach to the stuff you write will ensure an in depth insight.

I have...

replaced the link to my Cappuccino 'howto'. This link had been on the page for over six months and generates alot of hits and overwhelmingly positive feedback (see the article). IMHO there was no reason to remove a popular and relevent link that was well established on the page. D.

I felt it necessary to remove the adjective 'sophisticated' from "...part of the new sophisticated coffee bar chains (notably Starbucks)." Coffee made with an espresso machine may be relatively new in the US, the novelty of which perhaps creates the illusion of sophistication, but the rest of the world sees Starbucks as just another american fast food franchise, like McDonalds. A 'sophisticated' coffee bar would not serve any kind of coffee in paper buckets. peterbdvp

peterbdvp, insult America all you want, this fact remains: the best espresso in the world is produced at Espresso Vivace in Seattle, WA, USA, by David Schomer who knows more about espresso than anyone in the world. Don'tjyguvyghis genius. You cannot name a better espresso joint, in Italy, or anywhere... if you do, I will move there. —Preceding unsigned comment added by 68.174.107.130 (talk) 05:30, 24 September 2007 (UTC)

A little comment: when u say espresso, u don't mean a particular kind of coffee bean, neither a coffee machine; and neither a new international coffee culture; espresso coffee simple means "the italian way to taste coffee". Italians invented and devoloped espresso for own culture, they drink (and drunk) only espresso coffee (no filter coffee at all). The rest of the world joined and appreciated this espresso culture only about 70 years later. It's really difficult to imagine that americans know the "italian way to make and taste coffe" better than italians themself. Espresso is a feeling, not only a simple technical ability. The perfect cup is what the custom likes, not what a book says. Does David Shomer know this? --Fm974ge (talk) 21:42, 8 December 2007 (UTC)

it does not mean the hat but ... sorry i cant find my dictionary. if someone has a dictionary see 'cappuccio' and then add small in it. not the hat but the thing you can have on the coat or on a shirt that you can put to cover your head. the franciscans had those on their costumes...

"It has to be noted that the word has in Italy less elegant meanings too." Such as? Jeronimo

--Gianfranco

What's the "latte art" remark doing here? Some barista with an ego? All that goes on top of a cappuccino is foam. No rosettes on this beverage. I'm not deleting, because, well, because I mostly don't take it on myself to delete on trivia, but I'd appreciate if the author of that paragraph would take it back out. Jmabel 03:42, 18 Nov 2003 (UTC)

I'm italian but I've never heard about this meaning. In Italy the condom has other different names, and the most similar is 'cappuccio', but cappuccino is only referred to the beverage. Maybe it could be regional or dialect slang. --munehiro 20:43, 27 Dec 2004 (UTC)

I'm also italian. The English word is hood. So Cappuccino is literally "small hood". I never heard the word used for condom anywhere in Italy (I took the liberty to remove the reference). Cappuccino art actually exists: my barista tries to match what he "paints" on top of my cappuccino every morning with what he thinks my mood is (flowers, hearts...) 14:34, 8 Jan 2005 (UTC)

Should the French phrase be à la capucin, as in the text, or à la capuchin, as I would have thought? Just wondering. Gareth Hughes 01:51, 4 Feb 2005 (UTC)

Good thought. I set my Google preferences to "French only" and searched "capucin (32,600 hits) and "capuchin" (1,870 hits). --Wetman 02:58, 4 Feb 2005 (UTC)

Thanks, Wetman! I suppose I could have done that myself — it was just a little niggling doubt! Gareth Hughes 16:03, 4 Feb 2005 (UTC)

Cinnamon?

In a recent discussion with an Italian friend (who worked in a café, in Italy) the question of how to make a Cappuccino arose. He said that Cinnamon in a (or sprinkled on top of a) Cappuccino was a American/European invention that (according to him) didnt exist in Italy. Ive always been under the impression that a Cappuccino contained Cinnamon. Im well aware of that there may be diffrent ways of making a Cappuccino, but Im wondering if anyone could tell me more about cinnamon in Cappuccinos.

I'm italian, and I can confirm that (real) Cappuccinos has no cinnamon. Most italian barists will, if you ask them, sprinkle chocolate on the finished cappuccino, but no cinnamon. HaZe 18:28, 5 Mar 2005 (UTC)

Cinnamon and hazelnuts are adulterants to disguise the mediocre flavor of coffee that has been extended by the use of roasted ground chickory. After a while these flavors become part of a local coffee expectation (i.e. New Orleans coffee). Part of the history of coffee, but not of the history of cappuccino. --Wetman 19:55, 5 Mar 2005 (UTC)

Cinnamon : I have never seen Cinnamon added to a Cappuccino. I have had the real deal made by an Italian, they use chocolate as the topping. In America the alcohol and coffee are of such poor quality that they have to use "additives" to make it drinkable. The only place that uses Cinnamon in the EU is Starbucks and that is an Israeli/American franchise that uses floor sweepings grade coffee. The only other place that I can think of that uses Cinnamon with coffee is Indonesia where they use Cinnamon sugar in black coffee. — Preceding unsigned comment added by 209.112.140.132 (talk) 07:52, 20 May 2016 (UTC)

foaming milk

The article links to a coffeegeeks page that is very long winded about how to steam milk, and it is also basically wrong, and will not produce the best results. Also, in many places on the page and on this talk page people discuss "foam" as if it is separate from steamed milk. If you steam your milk wrong, or let it sit, you will get foam. But properly steamed milk by modern methods produces a rich creamy frothy milk from top to bottom with no separation of foam, and this velvety froth is not scooped but poured (and can be poured to produce latte art; it is the only way to produce latte art). The technique is as follows (this comes from David Schomer of espressovivace.com: start with cold milk in a stainless steel pitcher. hold the pitcher in your hand. start steaming with the steam wand at the surface, till your hand feels the milk get warm. thrust the steam wand down into the milk and hold it so that the entire contents of the pitcher roll over and over, the surface should clearly be moving. steaming is finished when the pitcher begins to be too hot to hold.

if you pour this into a cappucino, you might get 1/3 foam, but at no point are you adding 1/3 foam.

If I might add a comment to the above foamy pedantry (it wasn't me):

Foaming the milk with steam is passe and very twentieth-century. I used to do that but now I have a microwave and a stick, which produces superior results much quicker. i.e. microwave milk for one cup for one minute, then just hand-whisk for three or four seconds. Done - it produces hot milk with foam on top. For extra delicious taste, avoid fat-free milk (many tastes seem to need fat present and extra-fat milk from Jersey cows is terrific), although that gives bigger foam. And of course, since producing nasty brown stuff (coffee) showing on the top of the foam (I don't include things deliberately sprinkled on it) is punishable by extreme death (I like to use a big sharp rock), you pour the milk out of the jug (did I mention the jug?) onto your espresso slowly, so the foam gets left behind, then tip more so the foam follows nicely. I might also add here that, living the UK, I often find that the foam on things laughingly called cappuccinos bought in coffee shops is wafer-thin, thus not qualifying as cappuccino at all but creating an entirely different and entirely repellent drink, and worse, it's often combed in "artistic" manner (see article) to accentuate the offence. I can get that sort of thing in third world countries, specifically, try ordering one in Delhi, India. Hence, I never buy it but only make it. Bit of an annoying article, really. Summerdoor (talk) 11:14, 22 September 2012 (UTC)

It is passé not "passe" and using a microwave for consumables in my book is also punishable by extreme death (I like to use a big blunt rock). — Preceding unsigned comment added by 209.112.140.132 (talk) 08:10, 20 May 2016 (UTC)

recipe?

Does anyone else disagree with the 1/3 espresso, 1/3 steamed milk, 1/3 foam? The recipe would vary greatly based on the size of the beverage and the number of espresso shots pulled for the drink. Also 'microfoam' is not a word. How about changing to 'dense foam'? Perhaps also include methods of steaming the milk to acheive this dense foam for a cappuccino. Any takers? Jacob Buerk 04:15, 18 May 2005 (UTC)

Sorry, but I have to disagree with you becuase: if you go into an café et cetra, (I don't know if Starbucks Coffee Shop or Costa (if you live in UK) have them) and they should have a coffee menu, look at Cappuccino and it usually has a diagram on saying what will go into your coffee. Normally it is ${\frac {1}{3}}$espresso, ${\frac {1}{3}}$steamed milk, ${\frac {1}{3}}$foam.

15:42, 14 August 2005 (UTC)

The current link in the first paragraph points towards latte macchiato as the standard milk/espresso alternative. However, that page is in rather poor condition right now. Would it make more sense to include a link to latte even if it only means "milk" in Italian? That article deals somewhat better with what people would recognize as the drink they order from a major chain. --Icelight 22:12, 1 October 2005 (UTC)

It is important to remember:

a): Cappuccino did get its name from the color the capuchin monks chose on their orders' clothes way back in the 16th century. The color is brownish-red, and has also given name to a flower (Nasturtium: in italian 'cappuccina', in french 'capucine grande', in german 'Kapuzinerkresse', dutch 'capucienerkers', arabian 'nabat al-kabbusin'[نبات الكبوسين]and russian (!): 'kaputsin-kress'[капуцин-кресс]. and a brownish-red monkey (capuchin monkey) (!!). The word was first used on the coffee beverage in Vienna in the first half of the 19th century.

b): The Capuchin friars called themselves 'capuccine' when they constituted themselves as a new order in the 16th century, -inspired by the early Franciscans- and decided to wear their costumes' hoods (capuce) long and pointed, inspired by the holy Saint Franciscus of Assisi's original robe, still to be seen there in Assisi'.

c): In Vienna, besides 'kapuziner', there was also another coffee beverage of coffee and milk named 'franziskaner' -made with more milk than the former, and named so, because the franciscans was wearing lighter (grey) robes.

d): 'Cappuccino' is italian for 'little capuchin', meaning little monk, and the italians took the beverage to their hearts when it was 'introduced' to them. When it first was served, it was plain dark coffee with rich milk in; the warm and later steamed milk -and even later the foam, added elegance to the beverage, and the classic crema round the rim of the cup came last.

e): Starbuck's brochures are wrong to argue that the name derives from the 'hood' of foam covering the drink.

f): In Rome, there is a litte street named 'Via Cappuccino', leading up to the remains of a capuchin monestairy with an exciting basement: a catacomb where the walls and vaults are covered with the remains of the sceletons of hundreds of friars! Many of the sceletons are dressed in capuchin robes! Check it out!

g): In Paris, the Boulevard des Capucins goes past Café de la Paix and the Opera

h): In Barcelona, Calle Capuxtins is a part of Ramblas (the main street)

FROM P QUINTELA ( from a country with also many variations of "milk and coffe" , like many countries -> See my "article " on "caffe latte")

In Portugal, there is also the "Ordem dos Capucinhos ", that u can find here http://www.capuchinhos.org/ Of course, many streets, etc . AND TO WHO CARES : American people, now called "cappuccino" , of course to an industry variation of SO CALLED "caffe latte" . And someones put it straight, they call it many names, talk about "cinamon", etc, when it is a common pratice in many mediterrean and other countries, for centuries . But the " BEVERAGE OF THE *BUCKS " will prevail (nothing against them, lol) and also his marketing history, marketing recipe , etc - not the true one (s) .

Austrian beverage?

I just stumbled across the following in the german wikipedia's entry to cappucino: "Cappuccino ist, nicht wie oft behauptet, ein italienisches, sondern ein österreichisches Kaffeegetränk" which means something like "Cappucino is not, as is often claimed, an italian but an austrian beverage."

I have no idea if this is really true, so I haven't changed the article, but the source of the article says the same thing: http://www.pm-magazin.de/de/faartikel/artikel_id516.htm# - german link

PM is a well-reputed german popular-science magazine, maybe someone could check this out.

If it is Austrian then it would not be called Cappuccino no ? There is a ton of research to be had right there. Check the languages. The Italians may have used their own word for it or, they just marketed the product worldwide as we now familiar with. What is it called is Österreich (Austria) and what kind of records are available from both countries on the subject ? I have never heard of this rumor before, if my Austrian friend is still alive I will ask. — Preceding unsigned comment added by 209.112.140.132 (talk) 08:28, 20 May 2016 (UTC)

@209.112.140.132 how much nonsense ... and you take any German newspaper as an authoritative source and not a history book? Northern Italy was under Austrian rule between the eighteenth and nineteenth centuries, but the fact remains that the drink is Italian! It is as if tomorrow China invades the USA and suddenly the cheesecake becomes a typical Cantonese dish !!! 82.60.26.123 (talk) 19:15, 31 July 2022 (UTC)

Originated in Austria, yes :)

As I mention above; the 'kapuziner' was an austrian, viennese invention -for sure dating back to the early 19th century, maybe before. Originally black coffee and milk, later improved and even sweetened with honey at times. The beverage followed the continental european café traditions west to Paris first, then south to Italy. When the italians improved the coffee machines in the latter half of the 1800's, and 'caffè' became 'espresso', the italians paved the way for a while -and the coffee language was italian  :). But t'was in the ancient coffee houses in Vienna it all started!

If true, revenge for Wiener schnitzel! Johnbod 21:16, 25 May 2007 (UTC)

This is wrong. In Italy "espresso" doesn not exist. We simply call it "caffè". It's absolutely wrong to say that Cappuccino is based on "espresso", since "espresso" simply does not exists. Fabio —Preceding unsigned comment added by 89.133.131.48 (talk) 21:04, 10 May 2011 (UTC)

Funny enough, you must be the only italian not to be familiar with the term 'espresso'. True, in italian, coffee is simply coffee, and the method to make it is espresso, so you wouldn't ask for the method, but the product. In the rest of the world, coffee is being brewed in more than one method in coffee houses: espresso is therefore a known term.

Clarifying intro paragraph

I've tweaked the intro paragraph to move excessive detail out: [1] Describing (for instance) multiple variations on cappuccino as well as several drinks that are not cappuccino is useful information later in the article, but I think it's overwhelming to have it in the intro. (I did leave in the bit about caffelatte, since that is a very closely related drink.) My changes have been reverted once without explanation. If anyone feels that it is actually important to talk about exact proportions and espresso macchiato as the first thing in the article, I'm happy to discuss it, but blind reversion is not productive. FreplySpang 12:52, 17 September 2006 (UTC)

Well, I would say removing the ratios has significantly weakened this article. The taste and structure of the drink is key and this is related to the ratio of the ingredients, not the absolute amounts. If you have twice the volume of espresso, you need twice the volume of milk and foam. As long as you have 1/3, 1/3, 1/3 ... you have a cappucchino.

12:52, 9 November 2009 (UTC)  —Preceding unsigned comment added by 170.148.198.156 (talk)  

Not Cappuccino

I removed this photo from the article since it's not a cappucino. It's clearly an espresso with whipped cream (Espresso con panna?):

Cappuccino

That's what you'll get if you ask a Cappuccino in some European countries (France, Belgium, for instance). It is not a cappuccino in Italy, but the term is wrongly used in enough countries to make a mention of the fact somewhere. It makes me wonder: if such a mistake is done by a huge amount of people, is this still an error, or is this just a regional variation?--Stephanerieppi (talk) 10:51, 11 December 2007 (UTC)

A widespread error is still an error. --173.18.141.94 (talk) 20:07, 14 June 2009 (UTC)

It's what I got when I ordered a cappuccino in Praz sur Arly. Though I agree, it's not what I'd really call a cappuccino these days. nick (talk) 18:59, 6 September 2013 (UTC)

Wheaties cappuccino?

Is that something reasonably well-known, or something somebody came up with and put on this page? Google doesn't find anything about it (which doesn't demonstrate that it doesn't exist, of course). Guy Harris 00:36, 11 December 2006 (UTC)

At least one of User:75.176.166.202's contributions sounds a bit trollish ("Monday Cloudy Monday" indeed); I call bogus on that one. Guy Harris 00:42, 11 December 2006 (UTC)

"Legend"

This aition would be "Original Research" if it were orginal-- the writer has no glimmer of Charles Lamb's witty debunking of this trite genre, A Dissertation on Roast Pig-- and had actually involved research-- not a ghost of a reference: but after all, how could there be? I leave it for the entertainment value it will provoke. --Wetman 19:53, 25 May 2007 (UTC)

Australian idiosyncrasy?

In Australia, if you order a cappuccino, it always (bar one cafe I've been to) comes with a sprinkling of chocolate on top. I always assumed this was one of the defining characteristics of a cappuccino, though apparently not. So, then, two things: 1. Is Australia alone in this habit? 2. Is it worth mentioning as a variant?

58.175.33.49 11:42, 7 June 2007 (UTC)

1) No , 2) See end of lead Johnbod 11:40, 27 June 2007 (UTC)

Frankly, I came to these articles to get some 'official' answers on Australian coffee drinks but the example you've given above is but one of a plethora of contradictions in WP. As it is, just about every reference to coffee in Australia on this whole site could do with an 'original research' tag - because almost every one of them contradicts both themselves in the same articles, other articles referenced from the same topic, and of course just about everything they teach Australian baristas contradicts what they do in Europe. Example problem in this page still: "Flat White is a hybrid which is popular in Australia and New Zealand. It is in-between a cappuccino and a caffè latte ('flat' indicating little or no foam), typically prepared with a double shot of espresso and a little latte art atop. A flat white is prepared with a milder espresso and no robusta." The very page linked to from that statement explicitly says the drink "does not incorporate latte art", and has no reference whatsoever to a double shot and milder espresso. I'm not saying I've got the answers, but I wish Australian coffee-expert contributors would either agree on the facts, or make mention in their articles that the facts are not agreed on. Tilgrieog (talk) 09:51, 17 October 2016 (UTC)

Some notes

1) No mention of the legend about the origin of the drink? Will add tomorrow. 2) How exactly is this "Italian" when its very name is nothing more than a Italianized version of an Austrian name? JRWalko 03:47, 27 June 2007 (UTC)

1) Please don't 2) Is certainly mainly known as Italian. We may well not have heard the last on this. Johnbod 11:39, 27 June 2007 (UTC)

A Polish invention

Apparently. See here. (The Poles also alleged to have invented the bagel and to have had a hand in the croissant.) Presumably Wetman's comments, above should actually be on the Battle of Vienna's Talk Page and not here?--Major Bonkers (talk) 08:54, 1 October 2007 (UTC)

Units

Whether it came from Austria or Italy, WP:UNITS says that the principal units of measurement for this article should be metric, ie ml, not ounces (and presumably people mean fluid ounces in any case?) FlagSteward (talk) 03:00, 20 February 2008 (UTC)

SIZE??

it seems to me that the proper size is the most distinguishing characteristic of the cappuccino relative to other espresso-based drinks. A cappuccino is a small beverage... 6 fluid ounces (180 ml) at most correct? Anything larger is just a foamy latte. The ratio of thirds is a good guess if the size is right, but its not the ratio that makes a cappuccino, its the SIZE. Cappuccino = Espresso, mildly to highly aerated (textured) milk, 150-180ml, DONE. Everything else is personal taste.Caffemela (talk) 04:32, 5 August 2008 (UTC)

This makes no sense. The ratio is precisely what makes a cappuccino. A cappuccino is much more strongly coffee-flavored than a latte. You'll only have a "foamy latte" if the drink is out of proportion, heavy on the milk—which, granted, is probably exactly what you'll get from most franchise places if you order a "cappuccino" in a larger size. In fact, a properly-prepared cappuccino in any of the typical coffeehouse to-go sizes would have more espresso than they'd care to give you for the price they charge (thus, they skimp), and the cup would still feel "too light" to the typical Starbucks customer less-educated consumer due to the volume of foam (thus, they pour more milk). --173.18.141.94 (talk) 00:30, 15 June 2009 (UTC)

Yes indeed, it really has to be a ratio. Different quantities of espresso can be used as the basis of a cappuccino, so to maintain the same taste and structure, the quantity of milk and foam must be proportional to the amount of espresso. Further, the ratio is 1/3, 1/3, 1/3. Absolute quantities should be removed from the definition, though perhaps retained as a guidance or indication of what one can typically expect. —Preceding unsigned comment added by 170.148.198.156 (talk) 16:59, 9 November 2009 (UTC)

I agree with the size thing comment. If the whole thing fits into a cup of volume about 250ml, it's OK. Go bigger and what you have is increasingly not a cappuccino. It's a linearly decreasing graph, in fact, that starts at 1 (perfect cappuccino) at around 250ml (or a little smaller) and then angles down to zero at 500ml. Beyond that, you start making anti-cappuccinos which produce hallucinations caused by milk poisoning. The main cause of this is the amount of foam, which is where the ratio comes in. If you have a healthy foam thickness (remembering that precise ratios and numbers are total bollocks when it comes to cooking, as many comments here have forgotten (bollocks = English English term of abuse for testicles)) then a greater and greater amount of milky coffee underneath will obviously make the foam look smaller and smaller in comparison. At some point, this is clearly not a cappuccino, and this corresponds to zero in the graph. Where precisely the zero mark lies depends on your own personal culinary mistakes, or, in my case, my own personal culinary perfection:-) Summerdoor (talk) 11:28, 22 September 2012 (UTC)

This entire disagreement is only a simple misunderstanding. One "side" is assuming that the amount of actual coffee in a cappuccino must be a fixed quantity regardless of what else goes into it, so that if someone (ridiculously) asked for "a litre of cappuccino", they (apparently) would put in a single shot of espresso and fill up the rest with milk. Clearly, almost self-evidently, having the correct proportions (whatever those are) is what's necessary; if you made a cappuccino with ten times the right amount of coffee and ten times the right amount of milk, it would still taste right.

There IS a second possible argument, whether cappuccino must be served only in a single size, or whether multiplying the size proportionally is acceptable. TooManyFingers (talk) 17:38, 5 September 2022 (UTC)

The name oragin of the name 'Cappuccino' (or NOT)

Cappu= Hood or hat.

ccino= Brown.

So 'Cappuccino' = 'brown hat'.

--86.25.49.33 (talk) 11:44, 5 November 2008

In what language?

It does not quite translate like that; you may find the name 'cappuccino' an odd word, but it is referring to the color of the capuchin monks' red-brown costumes, not because of the hood it has. The monks were called 'capuchins' from the beginning [1500's] because the hood on their costumes were pointed, yes, but in the early 1800's we find 'á la capucine' as a reference to the distinct color of red-brown, which distinguished these monks from others. Since then, 'capucin' has been used as the name of a distinct color. The early use of 'capuchin' was name for a coffee beverage in Austria [Vienna] and much later northern Italy; understandibly so when one knows the capuchin monesteries were and is present in both countries, and the monks a part of everyday [city] life. And, I believe it is 'origin', not 'oragin'. ('ccino'???)

Finally debunked (NOT): Kapuziner predating Cappuccino

The lack of substance behind this legend [that cappuccino stems from Kapuziner] is shown by the fact that there is no mention of this usage [] in [] Das Deutsche Wörterbuch. Wow. By this logic you could prove that neither cappuccino nor Kapuziner(kaffee) exist, because there is no mention of them at all in Das Deutsche Wörterbuch. Might it not be that the introduction of either variant of coffee to Germany postdated the Grimms?--88.73.14.65 (talk) 12:21, 3 June 2012 (UTC)

No, probably not in the Deutsche Wörterbuch, butItalic text 'Kapuzinerkaffee' is mentioned in austrian dictionairies in 1852 and 1801, so I assume as it is an entry in a public book, it must have been an established word. 'Kapuziner' was on the menu in Trieste coffee houses at the time of the Austrian-Hungarian Empire, and for years after Trieste became part of Italy. More interesting is to find the very first mention of the word 'cappuccino' in italian writing::

Image at top of article

The image is great! The caption "A cup of black coffee" seems inaccurate.

Isn't it a cappuccino? CBHA (talk) 15:09, 21 March 2013 (UTC)

Drunk before 10am?!

"In Italy, cappuccino is consumed only before 10 am, and Italians consider it very "strange" to ask for a cappuccino after that hour."

Um, nope. I've lived in Italy for the past fifteen years and your average Italian will happily order a "cappuccio" at any time, even after a meal. I've read this "factoid" about cappuccinos in Italy being a morning drink only, it's repeated over and over again in guidebooks and magazine articles and so on, and it's just not true. It's true that cappucci tend to be drunk in the morning, but no-one I know in Italy would think it "strange" to drink one for lunch, say, or even later.

93.92.153.10 (talk) 11:13, 1 August 2014 (UTC)

You won't see anyone drinking it with pasta or other usual lunch dishes or immediately after lunch. 82.50.139.30 (talk) 17:12, 17 July 2023 (UTC)

USA: "Capuccino" without foam, but with vanilla and very sweet?

As an Italian/German expatriate, it has happened to me (in Los Angeles) time and again that I ordered/bought a cappuccino and what I get is basically coffee with (plain) milk, always flavored with vanilla and very sweet. (Except at Starbucks and similar "artisan" chains) Same with instant "cappuccino" powder bought here, which gives the same result (no foam, vanilla, very sweet). Is this some kind of tradition over here? It has happened way too often to be just a coincidence... -- megA (talk) 21:41, 15 June 2015 (UTC)

The connection of Cappuccino with Marco d'Aviano and the 1683 siege of Vienna is false.

A popular myth concerning d'Aviano says that he invented the Cappuccino after the Battle of Vienna.[3] No mention of this occurs in any of d'Aviano's biographies or in any contemporary historical sources. Indeed, the story does not appear until the late 1980s, which indicates that it was possibly made up as a joke.

References

"27th April 2003". BBC News. 2003-04-27. Retrieved 2012-04-02.
"Mark of Aviano (1631-1699)", Vatican News Service
"Monk who gave cappuccino its name beatified". Telegraph. Retrieved 2012-04-02.  — Preceding unsigned comment added by 87.15.238.214 (talk) 11:54, 11 February 2021 (UTC) 

Colour of Francis's personal clothing

In this article, even within the same paragraph, there are two mutually-exclusive claims. One claim is that the Capuchins chose their brown clothing because Francis's personal clothing was a similar shade of brown. The other claim is that Francis's personal clothing was not a similar colour at all, and that the brown was chosen to create an appearance different from other orders. TooManyFingers (talk) 16:53, 5 September 2022 (UTC)

Freddo Cappuccino

User Novemberjazz please explain why you delete sourced material, twice, as seen here: https://en.wikipedia.org/w/index.php?title=Cappuccino&diff=1150534957&oldid=1150508329&diffmode=source 87.202.144.215 (talk) 05:26, 19 April 2023 (UTC)

The issue is not with sourcing, it is with poor grammar. Novemberjazz 17:00, 19 April 2023 (UTC)

Cappuccino and kaputziner

I think Austria should be removed, the sources make it clear cappuccino is a different kind of drink 79.54.217.132 (talk) 00:40, 9 February 2024 (UTC)

It's actually the same thing. Capuccino is a direct translation of the German word 2800:430:1384:A210:1B:F0FF:FEB5:3CB1 (talk) 00:52, 9 February 2024 (UTC)

No it's not. The beverage is very different 79.54.217.132 (talk) 00:53, 9 February 2024 (UTC)

The picture is of a latte

The picture is not a cappuccino it's a latte. If it has latte art and you can't see the texture of the foam it's not a cappuccino. I agree it is often what you get if you ask for one in the UK or US. 2A00:23EE:1480:3569:2E06:AFAB:323A:786 (talk) 13:38, 7 March 2024 (UTC)

Agree, have edited to pictures of cappucinos, except for the section on "latte art" although I'm not sure why that is even in this wiki - it should be in Latte or flat white. 59.101.150.112 (talk) 02:20, 11 March 2024 (UTC)

Unsure what to do about the section "Traditional and latte art" which is clearly describing making a café latte or flat white with the "latte art" method. This section shouldn't even be in this wiki. 59.101.150.112 (talk) 08:30, 11 March 2024 (UTC)

Had some time to rewrite quite a lot of the article. Fixed this section in particular. I'm worried about this text:" Attaining the correct volume and thickness of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly."

Firstly, [citation needed]! Secondly, I personally find doing the milk for making a latte or flat white with latte art is much harder - many other baristas I work with struggle with it. A cap is easy, just blow some air into the milk while heating and it makes the foam. 59.101.150.112 (talk) 10:25, 11 March 2024 (UTC)

I have, a few minutes ago, changed the image (File:Cappuccino at Sightglass Coffee.jpg), much more beautiful. JacktheBrown (talk) 23:08, 13 April 2024 (UTC)