Capuchin

Capuchin (pronounced kap-yoo-chin or kap-yoo-shin)

(1) A notable agile, forest-dwelling Central and South American monkey (Cebus capucinus), having a prehensile tail and a cowl of thick hair atop the head, vaguely resembling a monk’s hood.

(2) Any monkey of the genus Cebus (the term ring-tailed monkey is also sometimes used and the Sapajus apella is known as the tufted capuchin.)

(3) A style of hooded cloak historically worn by women.

(4) A friar belonging to a strict and autonomous branch of the Franciscan (Friars Minor), casual use extending later to Franciscans and eventually to cowled monks generally.

(5) Among bird-watchers, A hooded pigeon.

1590–1600: From the Middle French, from the Italian cappuccino, the construct being capuche (a long, pointed hood worn by monks in many Roman Catholic monastic orders) + -in(o).  Capuchin was an Italian borrowing of the Middle French capuchin (Capuchin friar) (from the earlier from earlier capucin), from the Italian cappuccino (Capuchin friar (literally “a small capuchin)), from cappuccio (hood, cowl), from the Late Latin cappa (cape, hood); synecdochally it was used also to refer to members of orders of Roman Catholic friars generally.  The Italian suffix -ino was from the Latin -īnus, from the primitive Indo-European -inos and was comparable with the English -ine.  It was a noun-forming suffix used (1) to form diminutives, (2) to indicate a profession, (3) to indicate an ethnic or geographical origin & (4) to denote a device, tool or instrument; as an adjective-forming suffix it was used (1) to indicate an ethnic or geographical origin & (2) to denote composition, color or other physical qualities.  Capuchin & capuchiness are nouns; the noun plural is capuchins.

Lindsay Lohan in black capuchin, Los Angeles, October 2011.

The hooded habits worn by friars and nuns of the Capuchin order were a distinctive reddish-brown and in seventeenth century Europe capuchin was a common description of the hue.  According to histories published by the order, the robes were inspired by the vestments actually worn by Saint Francis of Assisi (circa 1180-1226) in the thirteenth century, some of which were preserved in the Abby to which his remains were taken.  Saint Francis actually wore robes which were uncolored but, apparently for no reason other than product differentiation, the Capuchins colored their fabric lest they be confused with friars of other Church orders (the Benedictines, Augustinians, Franciscans etc).

The Colombian white faced capuchin (Cebus capucinus).

The style of prepared coffee called cappuccino (pronounced kap-oo-chee-noh, kah-poo-chee-noh or (in Italian) kahp-poot-chee-naw) consists of an espresso base topped with foamed milk, often served with powdered cinnamon and (sometimes) whipped cream.  The color contrast between the foam and cinnamon makes designs possible and some baristas make these their signatures.  Although it appears in Italian documents from the nineteenth century, the word seems first to have achieved wider popularity in the immediate post-war years (1645-1948).  It was adopted originally because the color of the foam-cinnamon mix was fancied as having a resemblance to the color of a Capuchin habit.  In a trend which has shocked purists, there have long been those who prefer powdered chocolate to cinnamon.

Lindsay Lohan with a brace of takeaway cappuccinos, Los Angeles, January 2008.

Whether the cappuccino really was “invented” by an Italian Franciscan after the 1683 Battle of Vienna (when the armies assembled by the Holy Roman Empire turned away the Ottomans besieging the gates of the city, thereby saving Europe from the threat of Islamic conquest) is unknown and likely a myth but it remains a popular story and, unlike the similar attribution of the aftermath of the battle being the birthplace of the croissant, it’s never actually been disproved.  Historically, all agree the appearance of the cappuccino has changed over the centuries and the extravagance of the froth is a recent innovation.  The name certainly comes from the color of the habits worn by “Capuchin” friars which so resembled the color the beverage assumed when a small measure of milk was added to the almost black, brewed coffee and it’s at least possible cinnamon was among the herbs sprinkled but there were likely many tried.  The modern cappuccino with espresso créma and steamed milk is a twentieth century creation but innovation has always surrounded the barista’s steam and in the late eighteenth century, the Viennese used the German modification of the Italian cappuccino (Kapuziner) and, being Austrians, added whipped cream and spices although some recipe books mention egg yolks as part of the concoction, sugar apparently compulsory.  As an Italian specialty (thought to be an import from the Italian-speaking parts of the Austro-Hungarian Empire barely known outside the country or the parts of the Austro-Hungarian Empire) it spread in the early years of the twentieth century as espresso machines suitable for use in cafés entered volume production and prices fell but outside the country it remained almost unknown until the 1930s and it was during the post-war period when the combination of an influx of foreigners to Italy and the mass-migration of Italians that the cappuccino became the latest of the nation’s many cultural exports.

A classic cappuccino.

However, unlike the practices in many places, Italians seldom took a cappuccino before ten or eleven in the morning, the cultural tradition (said to date from Ancient Rome) being that milk ingested too early in the day impedes the digestion of food for the rest of the day, thus the Italian preference for an early espresso.  In places beyond, there was no such reluctance and in US cities (where they’d been widely available in Italian restaurants since the 1930s) the breakfast cappuccino became a bit of a cult among urban sophisticates and late in the century as coffee chains became first national and then international, the cappuccino went worldwide.

The cappuccino’s place in the milky ecosystem detailed by CoffeeHow.  Sasha’s coffeehow.co is the web’s outstanding site for coffee fiends, being both comprehensive and accessible.  If there’s anything to be known about coffee, Sasha’s site has an entry.  

Making a cappuccino at home

Ingredients

1 oz dark roast ground coffee.
½ cup hot water.
¾ cup whole milk.
Sprinkle of powdered cinnamon.
Whipped cream & sugar (raw sugar or coffee crystals are best) are optional, neither of which are recommended.)

Directions

(1) Place coffee grounds in French press and add the hot water.  Allow the mix to steep (the process by which a porous solid absorbs a liquid) for 4 minutes, then push down on plunger down and pour into a mug, ideally one with an outward curl to the lip.

(2) While coffee is steeping, pour milk into a small pot and heat to 140-150^o F (60-65^o C); ideally, use a thermometer to test temperature.

(3) Pour hot milk into a large container (ideally one made from stainless steel with handle & spout and conical so opening is somewhat narrower than base) and with handheld frothing wand froth hot milk; this should take some 3 minutes.

(4) Pour frothed milk into mug atop coffee and if foaming has been done correctly it should be very foamy on top.  The sugar can at this point be added but a cappuccino is best enjoyed unsweetened.  Sprinkle with cinnamon and serve, if desired with whipped cream.