Cappuccino, that beautiful drink with milk and foam on the top we love, today is not a drink we use to enjoy? Even among experts in this field, there is considerable disagreement concerning whatpreciselya cappuccino is? Some of them arefocusingon the size of the drink, some onflavor, but in fact they have a much harder problem toidentify a real cappuccino than it was before. For example, in the U.S cappuccino is basically a four-ounce drink. It can be small, medium, and large... in Europe you should tryiced cappuccino, there arecappuccinos made with Blue Bottle coffee...
and many others...Someexperts think that cuppuccino become mobile, and that it is less intense, but the flavor is the same... People who are keen to have the best coffee are want to know exactly what they drink. They arecling to old-school notions of what makes a cappuccino:caffè, hot milk andthick meringue-type foam. For themthe best cappuccino is the one with five-inch mounds of froth sprinkled with cinnamon,unfortunately many cafeterias today make cappuccino without foam. What is true, is that today we do not dring real cappuuccino we drinkespresso with milk, and many cafeterias around the world stopped to use name cappuccino because of that...Coffee lovers all around the world who love this so called morning drink, only cansuffer for old times when cappuccino was like a drink from dreams five-inch mounds of froth sprinkled with cinnamon...Perhaps the perfect cappuccinois made without the fancy barista work or some other trappings...
Perhaps the new generation have they version of cappuccino without thelayers, only simple espresso with milk...Maybe they will say that this taste is better than the old one with layers named by someones bright idea from urban legend to use the word "cappuccino" because the color of the foam mixed with the coffee resembled the pale brown color of a Capuchin monk’s robe.
Better than the old-school cappuccino wich is invented in 1901. Each generationhas the right to decide what kind of coffee is there favorite. I choose the old-school one, the one with layers and lovely cinnamon...
