The name cappuccino presumably stems from the order of Capuchin monks. The precise reference is either to the hoods worn by the monks (Italian: capuccio) whose shape resembles the bonnet of milk foam in a cappuccino or the brown colour of the hoods which matches the ideal brown colour of the beverage.
Ingredients
7.5 - 8.5 g of finely ground coffee beans (espresso roast)
25 - 30 ml of hot water (90° - 95° C)
100-150 ml of milk
Preparation
Pour the espresso into the cup while whisking the cold milk. Heat the milk, but not above 65° C. Then pour the frothed milk into the cup.
Material
Pre-warmed cappuccino cup
Prerequisite
Whisk the milk.
