卡布奇诺是一种加入以同量的意大利特浓咖啡和蒸汽泡沫牛奶相混合的意大利咖啡。在英语中也有关于写卡布奇诺咖啡的作文题材，那你想知道写卡布奇诺咖啡的英语作文怎么写吗?下面是小编收集整理的一些写卡布奇诺咖啡的英语作文，大家一起来看看吧!
写卡布奇诺咖啡的英语作文篇一：
What if the cappuccino you had this morning was not, in fact, a cappuccino? Scary. More worrisome still: What if your flat white was?
如果你今天早上喝的那杯卡布奇诺，其实不是卡布奇诺，那可怎么办?太可怕了。而更吓人的是：如果你的小白咖啡(flat white)才是地道卡布奇诺呢?
There was a time when cappuccino was easy to identify. It was a shot of espresso with steamed milk and a meringue-like milk foam on top. But now the onetime king of specialty coffee drinks is having a bit of an identity crisis.
曾几何时，卡布奇诺是很容易鉴别的。一份浓缩咖啡，加上热牛奶，最上面盖一层蛋白霜似的奶泡。然而，这个曾经的特种咖啡饮品之王，如今正遭遇一场身份危机。
Even among experts, there is considerable disagreement concerning what exactly a cappuccino is, with some of those in the know focusing on the size of the drink as its distinguishing characteristic.
卡布奇诺到底是什么，即使在专家中间也存在不小的争议，在行的都把重点放在咖啡的大小上，认为这是区分彼此的特征。
“In the U.S., cappuccino are small, medium and large, and that actually doesn’t exist,” the food and coffee writer Oliver Strand said. “Cappuccino is basically a four-ounce drink.”
“在美国，卡布奇诺有小杯、中杯、大杯，这其实是生造出来的，”美食和咖啡作家奥列佛·斯特兰德(Oliver Strand)说。“卡布奇诺基本上就是一种4盎司的饮品。”
Todd Carmichael, a founder of La Colombe, a coffee roasting company with cafes in New York and other cities, is not so hung up on the ounce factor. “We’ve made the cappuccino mobile,” he said. “With 8 to 10 ounces, the flavors do not go away. They’re just less intense.”
在纽约等地开有咖啡馆的咖啡烘焙公司La Colombe创始人托德·卡尔米切尔(Todd Carmichael)认为，不应该死盯着份量这一个因素。“我们让卡布奇诺灵活起来了，”他说。“8到10盎司的情况下，它的风味并没有消失。只是没那么浓烈了。”
Others cling to old-school notions of what makes a cappuccino, with the layering of ingredients as the main thing. “The goal is to serve three distinct layers: caffè, hot milk and frothy (not dense) foam,” the chef and writer Mario Batali wrote in an email. “But to drink it Italian style, it will be stirred so that the three stratum come together as one.”
还有人坚守着对卡布奇诺的老派定义，几种成分的分层是重点。“目标是三个不同的层：咖啡、热牛奶和有泡泡(不细密)的奶泡，”厨师、作家马里奥·巴塔里(Mario Batali)在邮件中说。“但是要按意大利人的喝法，必须要搅拌，让三层混合在一起。”
With the stirring of the drink, one may see the distinctive red-brown color similar to that of the habits worn by men belonging to the Order of Capuchin Friars Minor, a resemblance believed by some to have given the beverage its name.
搅拌后咖啡呈现一种特别的红棕色，跟方济嘉布遣会(Order of Capuchin Friars Minor)修士身上的道服颜色接近，有人因此认为饮品的名字就是由此而来。
Joe, a cafe with 13 locations in New York and Philadelphia, serves a cappuccino that is not layered, with no bubbly foam on top. “The consistency should be the same from the first sip to the last,” said Jonathan Rubenstein, one of Joe’s founders.
Joe在纽约和费城有13家分店，它的卡布奇诺是不分层的，最上面也没有看得见泡泡的奶泡。“从第一口到最后一口，口感应该是一样的，”Joe创始人之一乔纳森·鲁本斯坦(Jonathan Rubenstein)说。
The Joe version would seem to violate the cappuccino standards put forth by the Specialty Coffee Association of America (S.C.A.A.) and its Barista Guild, which advocate a one-centimeter layer, minimum, of milky foam.
Joe的版本似乎违背了美国特种咖啡协会(Specialty Coffee Association of America，简称SCAA)及其下属咖啡师行会(Barista Guild)推行的卡布奇诺标准，该标准主张最少要有一厘米厚的奶泡。
Only one centimeter? Sounds dangerously close to a latte. But who would know better than the S.C.A.A.? “It’s kind of ridiculous,” said David Schomer, the founder of Espresso Vivace in Seattle.
才一厘米?感觉一不留神就要成拿铁了。但这可是堂堂SCAA的标准。“有点荒谬，”西雅图Espresso Vivace创始人戴维·舒默(David Schomer)说。
Some coffee specialists pointed to “latte art creep” as responsible for the small amount of foam in the modern-day cappuccino, noting that it is easier for baristas to make intricate designs with less froth in a time of Instagram-ready food and drink.
有咖啡专家认为，都是那些“拿铁艺术婊”导致现代卡布奇诺的奶泡如此之少，他们说，在这个无Instagram不成炊的年代，较少的泡沫有利于咖啡师做出繁复的花式。
Given the changes in what constitutes a cappuccino, some people may find themselves with an attachment to an incarnation of the drink that was in style when they came of coffee-drinking age. “Back in 1985, the best cappuccino was the one with five-inch mounds of froth sprinkled with cinnamon,” the restaurateur Daniel Meyer wrote by email. “We gave up on foam in 2006.”
鉴于卡布奇诺的定义在变，有些人也许会对自己开始喝咖啡的那个年代时兴的版本特别有感情。“1985年的时候，最好的卡布奇诺是有一座五英寸的奶泡山的，上面撒肉桂，”餐馆业主丹尼尔·梅耶尔(Daniel Meyer)在邮件中写道。“我们在2006年告别了奶泡。”
Mr. Carmichael of La Colombe recalled the cappuccino at an influential cafe in Seattle, Torrefazione Italia, long before specialty coffee drinks were common. “Cappuccino was coffee with really thick meringue-type foam,” he said. “You could set an olive on it and it wouldn’t sink.”
在影响深远的西雅图咖啡馆Torrefazione Italia，La Colombe的卡尔米切尔回忆起特种咖啡远未普及的年代，卡布奇诺是什么样子。“所谓卡布奇诺就是有非常厚的、蛋白霜式的奶泡，”他说。“在上面放一颗橄榄不会沉下去。”
Kenneth Nye, who founded the East Village cafe Ninth Street Espresso in 2001, grew so sick of customers’ insistence on what they believed to be a “real” cappuccino that he removed all the drink names from his menus. “All it says is ‘espresso with milk,’ ” Mr. Nye said. “We stopped with the names because it’s all silly.”
肯尼思·奈(Kenneth Nye)2001年在纽约东村开了第九街意式咖啡馆(Ninth Street Espresso)，他不堪忍受那些深信自己知道什么是“正宗”卡布奇诺的顾客，去掉了菜单上所有饮品的名称。“全都是‘意式浓缩加牛奶’，”奈说。“我们不再用名称是因为，所有名字都很傻。”
The new enthusiasm for the flat white, a drink made of espresso and milk that seems to have originated in Australia or New Zealand, is particularly nettlesome to Mr. Nye. “You put 10 people in a room who claim to be an authority on the flat white, you’re going to get at least five different opinions on what it should be,” he said. “People are trying to make the whole process intimidating to the consumer.”
新近走红的小白咖啡让奈格外恼火，这种用意式浓缩咖啡和牛奶制成的饮品，似乎是澳大利亚或新西兰传来的。“你去找10个自称的小白咖啡权威来，问他们什么是小白咖啡，至少能得到五种说法，”他说。“这是要让顾客对整个制作过程心生敬畏。”
Not everyone who cares about such matters has adopted Mr. Nye’s heck-with-it attitude toward coffee taxonomy. The Instituto Nazionale Espresso Italian, for one, calls for “25 ml espresso and 100 ml steam-foamed milk.” Coffee lovers in Italy believe so strongly in the idea of an authentic cappuccino that in 2007, the head of the nation’s commission on agriculture, Marco Lion, proposed government certification for cafes that make the drink the right way. (The government was dissolved before any action could be taken.)
并非所有关心这类问题的人都像奈这样，对咖啡分类学不屑一顾。比如国立意大利浓缩咖啡研究所(Instituto Nazionale Espresso Italian)就呼吁使用“25毫升浓缩咖啡和100毫升蒸汽搅打奶泡”。意大利咖啡爱好者对地道卡布奇诺的理念是十分坚持的，以至于该国农业委员会主席马可·里翁(Marco Lion)在2007年提出，政府应向使用正确制作方法的咖啡馆颁发证书。(那届政府还没来得及采取任何举措就解散了。)
But the notion of an Italian ideal is dismissed by others. “Even in Italy, it varies,” Mr. Nye said. “The one commonality was that it was small and considered a morning drink.”
但有人对所谓意大利完美标准也不以为然。“即使在意大利也是多样的，”奈说。“的共通之处是份量较小，被认为是一种早晨的饮品。”
The drink’s origins are likely Austrian, said Andy Smith, a culinary historian at the New School. It went mainstream with the rise of Starbucks, which Howard Schultz bought and began expanding (along with the sizing of cappuccino) in the late 1980s. “They should be given some credit,” Mr. Smith said.
新学院(New School)烹饪史学家安迪·史密斯(Andy Smith)说，卡布奇诺可能起源于奥地利。是随着星巴克的崛起而普及起来的，霍华德· 舒尔茨(Howard Schultz)在1980年代末收购了这个品牌，而后越做越大(随之变大的还有卡布奇诺的份量)。“应该是有他们一份功劳的，”史密斯说。
Perhaps the best cappuccino is made without the fancy barista work or other trappings. “For perfection,” Mr. Batali said, “see the Italian roadside version of fast food, the Autogrill.”
也许最好的卡布奇诺不需要花哨的咖啡师技法或其他装饰。“什么叫完美追求，”巴塔里说。“去看看意大利路边摊版快餐Autogrill。”
写卡布奇诺咖啡的英语作文篇二：
Top UK barista Robert Henry shows you how to make a perfect cappuccino using a domestic coffee machine. Learn how to make a cappuccino the Videojug way, with this helpful video.
英国资深的咖啡师罗伯特·亨利将向我们展示如何使用家用咖啡机制作最好的卡布奇诺。
Step 1: You will need
1.所需材料：
•An espresso maker
1台浓缩咖啡机
•A coffee cup
1只咖啡杯
•A wide bottomed jug
1只水壶
•Water
水
•Fresh, cold milk
新鲜的冰镇牛奶
•Ready ground coffee
咖啡粉
Step 2: Heat the water
2.给水加热
Different models may vary, but make sure you pour enough water into the tank of the machine so that the pump pipes are fully submerged. Turn on the power and the pump to pump water into the boiler. Turn on the boiler to heat the water. The handle that holds the coffee is called the group handle and this should be locked into the machine. The light on the machine will go out when the water is at the correct temperature. Turn off the boiler and press the dosage button to let water flow through the handle for about 10 seconds. This will clean it through and heat it to the same temperature as the water.
不同的咖啡机可能不太一样，但是一定要加入足够多的水，水面最好能没过咖啡机中的橡胶管。之后打开开关，机器中的小型水泵会把水抽到加热器中，再打开加热器给水加热。同时把装咖啡的组合手柄固定在咖啡机中。如果到了适合的温度，机器上的指示灯就会亮起，这时可以关掉加热器，然后摁下剂量按钮，持续十秒钟，让热水从组合手柄中流过，既能起到清洁作用，还能使手柄达到和热水一样的温度。
Step 3: Add the coffee
3.放入咖啡
Your machine should come with a dosing spoon to measure out the coffee. For a single shot of espresso you will need one spoonful of coffee (7 grams), and for a double shot you will need 2 spoonfuls (14 grams). Put the correct amount in the filter basket and tap it to create a level surface. Use the tamper provided to compact the coffee. This will ensure the water doesn't flow through it too fast.
咖啡机上一般自带的有舀咖啡的勺子，制作一份浓咖啡大约需要汇成商学院一勺的咖啡(7克)，两份就需要两勺(14克)，计算好所需的量之后放在过滤网中，然后使用捣固机压平，以能保证热水从咖啡中流过的速度不会太快。
Step 4: Filter
4.过滤网
Lock the group handle into the machine and put a coffee cup underneath. Turn on the dosage button. The coffee should take 14-18 seconds to filter through for a single espresso and 20-25 seconds for a double, after which you should turn off the dosage button. If it is filtering through too fast, add a bit more coffee and compact it more firmly. If you are grinding your own coffee beans, grind them more finely.
把装了咖啡的过滤网固定好，然后在正下方放一只咖啡杯，摁下剂量按钮。如果冲制一份咖啡，大约会花费14-18秒钟，如果是两份，则需要花费20-25秒钟，之后关闭剂量按钮。如果冲制得太快，可以再放入一点咖啡，然后压得更结实些;如果是自己磨咖啡，要磨得精细些。
Step 5: Steam the milk
5.蒸牛奶
Milk can be steamed using the steam arm on your coffee machine. Robert recommends using full fat milk to create plenty of froth. Turn the arm on full for 5 seconds before inserting it into the milk, as this will clean it through. Insert the arm into a jug of milk so that the tip is just below the surface, to ensure you get frothy milk. Turn it back on full and wait a few moments until the sides of the jug are hot enough to be uncomfortable to the touch.
使用咖啡机上自带的蒸汽管来给牛奶加热起沫。罗伯特的建议是使用全脂牛奶，这样能产生很多的牛奶沫。在放入牛奶中之前，先打开蒸汽管五秒钟，然后把蒸汽管放在奶壶中，放在牛奶表面以下的位置，这样就能产生最多的气泡。这个过程持续到壶的表面变得烫手为止。
Turn off and take the jug away. Wipe the steam arm and turn it on to clean it through once more.
关掉蒸汽,把壶拿走。擦拭蒸汽管,并再次放气进行清理。
Step 6: Add the milk
6.加入牛奶
Tap the jug on a work surface to remove any large bubbles. Swirl the milk around to create a dense, smooth foam. Shake the jug as you pour the milk on top of the espresso to make sure the froth comes out. Sprinkle drinking chocolate over the surface.
把奶壶放在桌面上，撇除较大的气泡;摇动奶壶，制造许多小泡泡，然后倒入咖啡中。最后在表面上撒上一些巧克力碎沫。
Done.
制成。
写卡布奇诺咖啡的英语作文篇三：
The cappuccino is probably the most popular coffee in Italy and the true symbol of Italian beverages. Every self-respecting Italian will drink at least one per week (not to say per day). Drinking a nice cup of cappuccino in one of those beautiful cafes you can find in any corner of Italy is like a sacred litany to the hardcore lovers of cappuccinos.
在意大利最受欢迎的咖啡可能就是卡布奇诺了，同时它也是意大利饮品的真正象征。每一个自尊自爱的意大利人每周(不是每天)至少会喝上一杯卡布奇诺。在意大利每一个街角都能看见的美丽小咖啡屋里来上一杯上好的咖啡，对卡布奇诺的忠实粉丝来说，就像心中的祈祷文一样神圣。
A cappuccino basically is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. It is traditionally served in a porcelain cup, which has far better heat retention than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer.
卡布奇诺大体的做法是，用意式浓咖啡加上热牛奶，蒸牛奶泡。人们习惯用瓷杯喝卡布奇诺。瓷杯要比玻璃杯或者是纸杯更能保温些。咖啡上的牛奶泡沫层有隔离作用，持续保留温度，能让咖啡的热度更持久一些。
咖啡文化:卡布奇诺(Cappuccino)的命名故事
卡布奇诺(Cappuccino)的由来，一直是欧美研究文字变迁的最佳体材。
Cappuccino此字的历史，足以说明一个字常常会因为看来像某样东西，最后被引申成其它字义，远远超出造字者原先用意。
创设于一五二五年以后的圣芳济教会(Capuchin)的修士都穿着褐色道袍，头戴一资深尖帽子，圣芳济教会传到意大利时，当地人觉得修士服饰很特殊，就给他们取个Cappuccino的名字，此字的意大利文是指僧侣所穿宽鬆长袍和小尖帽，源自意大利文"头巾"即Cappuccio。
然而，老意爱喝咖啡，发觉浓缩咖啡、牛奶和奶泡溷合后，颜色就像是修士所穿的深褐色道袍，于是灵机一动，就给牛奶加咖啡又有尖尖奶泡的饮料，取名为卡布奇诺(Cappuccino)。
英文最早使用此字的时间在一九四八年，当时旧金山一篇报导率先介绍卡布奇诺饮料，一直到一九九0年以后，才成为世人耳熟能详的咖啡饮料。应该可以这麽说Cappuccino咖啡这个字，源自圣芳济教会(Capuchin)和意大利文头巾(Cappucio)。
非洲有一种小猴子，头顶上有一撮黑色的锥状毛髮，很像圣芳济教会道袍上的小尖帽，这种小猴子也因此被取名为Capuchin，此一猴名最早被英国人使用的时间在一七八五年。Capuchin此字数百年后洐生成咖啡饮料名和猴子名称，一直是文字学者津津乐道的趣闻。
