Editing Cappuccino (section)

==Definition and etymology==
{{Refimprove section|date=December 2024}}

===Definition===
A cappuccino is a coffee drink that today is typically composed of a single, double, or triple espresso shot and hot milk, with the surface topped with foamed milk.<ref name="latteartguide">{{cite web|url=http://www.latteartguide.com/2016/01/cappuccino-vs-latte.html|title=Cappuccino vs Latte - What's The Difference?|website=www.latteartguide.com|date=26 January 2016|access-date=16 September 2016|archive-date=16 September 2016|archive-url=https://web.archive.org/web/20160916133337/http://www.latteartguide.com/2016/01/cappuccino-vs-latte.html|url-status=live}}</ref> Cappuccinos are most often prepared with an [[espresso machine]]. The espresso is poured into the bottom of the cup, followed by a similar amount of hot milk which is prepared by heating and texturing the milk using the espresso machine steam wand. The top third of the drink consists of milk foam which is also made using the steam wand. The drink may then be topped with powdered chocolate or [[cocoa powder]].{{Citation needed|date=December 2024}}

In a traditional cappuccino, as served in Europe and [[Third-wave coffee|artisan coffeehouses]] in the United States, the total of espresso and milk/foam make up between approximately {{convert|150|and|180|ml|0|abbr=on}}. Commercial coffee restaurant chains in the US more often serve the cappuccino as a {{convert|360|ml|0|abbr=on}} drink or larger. In Italy, a cappuccino consists of {{convert|25|ml|0|abbr=on}} of espresso; the rest of the cup is filled with equal parts of milk and foam.<ref name="espressoitaliano">{{cite web|url=http://www.espressoitaliano.org/en/The-Certified-Italian-Cappuccino.html|title=The Certified Italian Cappuccino|website=espressoitaliano.org|access-date=2018-09-27|archive-date=2018-09-13|archive-url=https://web.archive.org/web/20180913051224/http://www.espressoitaliano.org/en/The-Certified-Italian-Cappuccino.html|url-status=live}}</ref><ref name="cibo360">{{cite web|url=https://www.cibo360.it/alimentazione/cibi/caffe/cappuccino.htm|title=Cappuccino|website=cibo360.it|access-date=2018-09-27|archive-date=2018-09-27|archive-url=https://web.archive.org/web/20180927165209/https://www.cibo360.it/alimentazione/cibi/caffe/cappuccino.htm|url-status=live}}</ref>

A cappuccino is traditionally served in a small cup with a handle (180&nbsp;ml maximum) with a thick layer of foam, while a caffè latte is espresso and milk (200–300&nbsp;ml), with the milk steamed to be hot and to form microfoam, and is usually served in a large glass.

The [[World Barista Championship]]s have been arranged annually since 2000, and during the course of the competition, the competing barista must produce—for four sensory judges—among other drinks four cappuccinos, defined in WBC Rules and Regulations as "[...] a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso [...] The cappuccino is prepared with one (1) single shot of espresso, textured milk and foam ("textured milk" is milk that has been aerated to its proper foam level).<ref>{{cite web|date=2020-01-13|title=How to texture milk and perform the perfect pour|url=https://www.beanscenemag.com.au/how-to-texture-milk-and-perform-the-perfect-pour/|access-date=2021-11-12|website=BeanScene|language=en-US|archive-date=2021-11-12|archive-url=https://web.archive.org/web/20211112125151/https://www.beanscenemag.com.au/how-to-texture-milk-and-perform-the-perfect-pour/|url-status=live}}</ref> A minimum of 1 centimeter of foam depth [...] A cappuccino is a beverage between 150&nbsp;ml and 180&nbsp;ml in total volume [...]."<ref>{{cite web |website=worldbaristachampionship.com |url=http://worldbaristachampionship.com/wordpress/wp-content/uploads/2013/02/2013-WORLD-BARISTA-CHAMPIONSHIP-RULES-AND-REGULATIONS-VERSION-2012.10.13.pdf |title=2013 World Barista Championship Rules and Regulations – Version 2012.10.13 |page=5 |access-date=December 2, 2015 |archive-url=https://web.archive.org/web/20160304061950/http://worldbaristachampionship.com/wordpress/wp-content/uploads/2013/02/2013-WORLD-BARISTA-CHAMPIONSHIP-RULES-AND-REGULATIONS-VERSION-2012.10.13.pdf |archive-date=2016-03-04 |url-status=dead}}</ref>

===Etymology===
{{lang|it|Cappuccino}} comes from [[Latin]] {{lang|la|caputium}}, later borrowed in German/Austrian and modified into {{lang|de|Kapuziner}}. It is the diminutive form of {{lang|it|cappuccio}} in Italian, meaning {{gloss|hood}} or something that covers the head, thus {{lang|it|cappuccino}} literally means {{gloss|small capuchin}}.{{Citation needed|date=December 2024}}

The coffee beverage has its name not from the ''hood'' but from the ''color'' of the hooded robes worn by [[friar]]s and [[nun]]s of the [[Capuchin order]].<ref>{{cite news|url=https://www.merriam-webster.com/words-at-play/where-do-we-get-cappuccino-from|title=Where Does the Name 'Cappuccino' Come From?|work=Merriam-Webster|access-date=2018-09-24|archive-date=2018-09-24|archive-url=https://web.archive.org/web/20180924185808/https://www.merriam-webster.com/words-at-play/where-do-we-get-cappuccino-from|url-status=live}}</ref> This color is quite distinctive, and ''capuchin'' was a common description of the color of red-brown in 17th-century Europe. The Capuchin friars chose the particular design of their orders' robes both in color and shape of the hood back in the 16th century, inspired by [[Francis of Assisi]]'s preserved 13th-century vestments. The long and pointed hood was characteristic and soon gave the brothers the nickname "capuchins" (hood-wearing). It was, however, the choice of red-brown as the order's vestment color that, as early as the 17th century, saw "capuchin" used also as a term for a specific color. While Francis of Assisi used uncolored and unbleached wool for his robes, the Capuchins colored their vestments to differ from Augustinians, Benedictines, Franciscans, and other orders.{{Citation needed|date=December 2024}}

The word {{lang|it|cappuccino}}, in its Italian form, appears in Italian writings in the 19th century and is described as "black coffee with a few drops of milk or cream which give it the color the tunic of the Capuchins, from which it takes its name".<ref name="Monitore">{{cite journal |date=1885 |title=Atti della Santa Sede |journal=Il Monitore Ecclesiastico |url=https://books.google.com/books?id=y9kvAAAAYAAJ |volume=IV |issue=I |location=Conversano |publisher=Presso la Direzione del Monitore Ecclesiastico |page=194 |quote="...un altro di bevere un cappuccino (caffè con latte)." |access-date=2023-01-28 |archive-date=2023-01-28 |archive-url=https://web.archive.org/web/20230128055048/https://books.google.com/books?id=y9kvAAAAYAAJ |url-status=live }}</ref><ref name="Angiolini">{{cite book |last=Angiolini |first=Francesco |date=1897 |title=Vocabolario milanese-italiano coi segni per la pronuncia |url=https://books.google.com/books?id=PZMWAAAAMAAJ |location=Torino – Roma – Milano – Firenze – Napoli |publisher=Ditta G. B. Paravia e Comp. |page=183 |quote="Cappuccino: caffè nero con poche gocce di latte o panna che gli dànno il colore della tonaca dei cappuccini e da ciò prende il nome.." |access-date=2023-01-28 |archive-date=2023-01-28 |archive-url=https://web.archive.org/web/20230128055047/https://books.google.com/books?id=PZMWAAAAMAAJ |url-status=live }}</ref>