Editing Cappuccino (section)

==History and evolution==
{{Refimprove section|date=December 2024}}
[[File:porttrieste old.jpg|thumb|The old port of [[Trieste]], where most of the coffee for Central Europe was handled for a long time and from where the cappuccino spread]]
[[File:KapuzinerKaffee.jpg|thumb|upright|{{lang|de|Kapuziner}} coffee, the forerunner of cappuccino]]

The consumption of coffee in Europe was initially based on the traditional [[Ottoman Empire|Ottoman]] preparation of the drink, by bringing to boil the mixture of coffee and water together, sometimes adding sugar. The British seem to have already started filtering and steeping coffee in the second half of the 18th century.<ref name="Ellis2004">{{cite book|last=Ellis|first=Markman|title=The Coffee-House: A Cultural History|url=https://books.google.com/books?id=wAo6AgAAQBAJ&q=milk|access-date=17 June 2016|year=2004|publisher=Orion Publishing Group (Weidenfeld & Nicolson)|location=London|isbn=9780297843191|page=122|archive-date=19 April 2023|archive-url=https://web.archive.org/web/20230419013621/https://books.google.com/books?id=wAo6AgAAQBAJ&q=milk|url-status=live}}</ref>

Adding milk to coffee was already mentioned by Europeans in the 1700s.<ref name="Ellis2004"/>

{{lang|de|Kapuziner}} showed up in coffee house menus all over the [[Habsburg monarchy]] around the late 1700s.<ref>{{Cite web |last=McNamee |first=Gregory |title=Cappuccino |url=https://www.britannica.com/topic/cappuccino |website=[[Encyclopedia Britannica]] |access-date=14 February 2024 |archive-date=4 December 2023 |archive-url=https://web.archive.org/web/20231204054032/https://www.britannica.com/topic/cappuccino |url-status=live }}</ref>

{{lang|de|Kapuziner}} took its name from the color of coffee with a few drops of cream, so nicknamed because the Capuchin friars in Vienna and elsewhere wore vestments of this color.<ref>{{cite book|title=Ins Kaffeehaus!: Geschichte einer Wiener Institution |author=Oberzill, Gerhard H.|publisher=Jugend & Volk Verlagen |date=1983| pages= 77–85}}</ref> Another popular coffee was {{lang|de|Franziskaner}}, with more cream, referring to the somewhat lighter brown of the tunics of the [[Franciscan]] order. {{lang|de|Kapuziner}} coffee spread throughout [[Central Europe]], including the Italian-speaking parts of the Habsburg monarchy. The main port of the empire, the city of Trieste, already had many Viennese coffee houses. According to a popular but unverified legend, cappuccino was named after the Italian Capuchin friar [[Marco d'Aviano]], who contributed to the victory of the [[Battle of Vienna]].<ref>{{cite web |title=Monk who gave cappuccino its name beatified |url=https://www.telegraph.co.uk/news/main.jhtml?xml=/news/2003/04/28/wmonk28.xml |url-status=dead |archive-url=https://web.archive.org/web/20030822140927/http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2003/04/28/wmonk28.xml |archive-date=2003-08-22 |accessdate=2023-01-27 |work=The Daily Telegraph}}</ref>

The use of fresh milk in coffee in cafés and restaurants is a newer phenomenon (from the 20th century), introduced when refrigeration became common. The use of full cream is known much further back in time (but not in the use as whipped cream [chantilly]), as this was a product more easily stored and frequently used also in cooking and baking. Thus, a {{lang|de|Kapuziner}} was prepared with a very small amount of cream to get the capuchin color. Today, {{lang|de|Kapuziner}} is still served in Viennese traditional cafés, comprising still black coffee with only a few drops of cream (in some establishments developed into a dollop of whipped cream), or frothed milk instead of cream.<ref name="auto">{{Cite book |last=Travel |first=D. K. |url=https://books.google.com/books?id=4EJgCwAAQBAJ&dq=kapuziner+coffee&pg=PT307 |title=DK Eyewitness Travel Guide Austria |date=2016-03-01 |publisher=Dorling Kindersley Limited |isbn=978-0-241-26322-8 |language=en |access-date=4 July 2024 |archive-date=27 May 2024 |archive-url=https://web.archive.org/web/20240527131336/https://books.google.com/books?id=4EJgCwAAQBAJ&newbks=0&printsec=frontcover&pg=PT307&dq=kapuziner+coffee&redir_esc=y#v=onepage&q=kapuziner%20coffee&f=false |url-status=live }}</ref>

{{lang|it|Cappuccino}} as written today (in Italian) is first mentioned in the 19th century<ref name="Baedeker"/><ref name="Monitore"/><ref name="Angiolini"/> and is described as "black coffee with a few drops of milk or cream".<ref name="Angiolini"/> The modern Italian cappuccino evolved and developed in the following decades: the steamed milk on top is a later addition, and in the US a slight misunderstanding has led to the naming of this "cap" of milk foam "monk's head", although it originally had nothing to do with the name of the beverage.<ref name="auto"/>

[[Espresso machine]]s were introduced at the beginning of the 20th century.<ref>{{cite web|url=http://www.timelineindex.com/content/view/390|title=An Espresso Timeline|website=timelineindex.com|access-date=2009-10-27|archive-date=2011-07-17|archive-url=https://web.archive.org/web/20110717061215/http://www.timelineindex.com/content/view/390|url-status=live}}</ref>

By the end of the [[World War II]], Italians launched the "age of crema" as the new coffee machines could create a higher pressure, leading to a finer grind and the now classic crema.{{Citation needed|date=December 2024}}

In the United Kingdom, espresso coffee initially gained popularity in the form of cappuccino, influenced by the British custom of drinking coffee with milk, the desire for a longer drink to preserve the café as a destination, and the exotic texture of the beverage.<ref>{{cite journal | website = academica.edu | title = The Cappuccino Conquests. The Transnational History of Italian Coffee | first = Jonathan | last = Morris | year = 2007 | url = https://www.academia.edu/379110 | access-date = 2017-11-01 | archive-date = 2022-02-25 | archive-url = https://web.archive.org/web/20220225160022/https://www.academia.edu/379110 | url-status = live }}</ref>

In the United States, cappuccino spread alongside espresso in Italian American neighborhoods, such as Boston's North End, New York's Little Italy, and San Francisco's North Beach. New York City's [[Caffe Reggio]] (founded in 1927) claims to have introduced cappuccino to the United States,<ref>{{Cite web |last=Moskowitz |first=Sam |date=November 8, 2023 |title=Cappuccino: Introduced to America in Greenwich Village, Still Going Strong |url=https://www.villagepreservation.org/2023/11/08/cappuccino-introduced-to-america-in-greenwich-village-still-going-strong/ |website=[[Village Preservation]] |access-date=13 February 2024 |archive-date=4 July 2024 |archive-url=https://web.archive.org/web/20240704155106/https://www.villagepreservation.org/2023/11/08/cappuccino-introduced-to-america-in-greenwich-village-still-going-strong/ |url-status=live }}</ref> while San Francisco's [[Caffe Trieste]] (founded in 1956) claims to have introduced it to the west coast; the earlier Tosca Cafe in San Francisco (founded in 1919) served a "cappuccino" earlier, but this was without coffee, and instead consisted of chocolate, steamed milk, and brandy.<ref>{{cite web |title=Cappuccino in San Francisco |author=Gail MacGowan |work= San Francisco City Guides |archive-url=https://web.archive.org/web/20181027172549/http://www.sfcityguides.org/public_guidelines.html?article=408&submitted=TRUE&srch_text=&submitted2=&topic=Food|archive-date=2018-10-27|url=http://www.sfcityguides.org/public_guidelines.html?article=408&submitted=TRUE&srch_text=&submitted2=&topic=Food}}</ref>