hello fellow coffee botherers i'm kev from coffee blog code at uk and in this video i'm going to be making the original cappuccino cafe as i mentioned in this video cappuccino is the espresso-based great great great grandchild or great grand drink of the cappuccino cafe which was served in viennese coffee houses most lovers of cappuccino will be aware that the name comes from the colour of the robes of capuchin monks and of course this is an italian word but what most people don't realize is that it was in vienna austria where this drink was initially created it was quite a bit different from the cappuccino we know cappuccino is the espresso-based descendant of cappuccino and the first known recipe for this drink is from 1790 from a guy called wilhelm tissot it was a popular drink in viennese coffee houses probably much earlier than 1790 possibly from the late 1600s we don't actually know a great deal about this drink well i don't know a great deal about this drink i have researched it quite a bit done as much research as it can and i found it was originally made with boiled coffee which was mixed with cream sugar and spices and boiled again and then poured over egg and whisk and it probably had whipped cream on the top but i can't find any record of exactly what spices we used or how much of each ingredient and so on so there's some guess work going on so i want to challenge you to make your own version of this drink you don't have to use boiled coffee you can cheat and use espresso but if you have time to do this please experiment with it and let me know what you think produces the best results i did some digging around and found that some of the spices they would have used in vienna at this time would have been cardamom cinnamon ginger and nutmeg so these are the spices i'm using so let's get on with it okay so i'm starting out by boiling the coffee in one of these turkish coffee bricker things i'm using my coffee from seaworks.com at uk the coffee works because obviously back in 1790 they would have had access to my website and clearly they would have used my coffee and this is fruitcake blend and i'm using this because i've got no idea what kind of coffee they would have used back then it's really difficult to find out but i would think it would have been a dark roast and this is a dark roast i'm going to get that on the boil everything else the coffee is boiling well it will be now that's doing that get everything else ready so we want cream sugar i've got no idea how much that much i'm only putting a really small amount of each spice in because these are strong spices still waiting for the coffee to boil so whip some cream coffee is boiled now what i'm going to do is i'm going to pour some cold water in to separate the grinds get the ground coffee down into the bottom so i can pour the coffee into there if you can see the coffee grounds they're all in the bottom there might be a couple in there but pouring that cold water on drops them down into the bottom and separates most of them pop this back on the boil so that coffee cream sugar spices mixture it's just about done boiling so i'm gonna whisk an egg ready to pour that into i'm just gonna use one egg i've got no idea on ratios and stuff so i'm just going to just going to use one i'm going to use a whole egg great now after shell in there best thing by the way to get shell out is a great big dirty thumb if you've heard the story of using a bit of eggshell to get egg shallow that's a little rubbish my humble opinion use your fingers [Music] and there you go cappuccino cafe the ancestor of modern cappuccino and it's actually remarkably nice possibly a little bit too sweet for me i would probably put a slightly less amount of sugar in the spicing is quite good given that i just guessed but i'd like to play around with that and just try and balance the spices up a bit more but i've got no idea what i'm doing to be fair but for a first attempt that isn't bad at all it's got quite a thick mouth feel the egg has probably got something to do with that and it's not quite strong enough for my liking i think if i made it again i would increase the ratio of coffee to cream but not at all bad i wouldn't order you know a drink with spiced syrup or anything like that in in a cafe but if somebody served me this i would be quite impressed especially knowing that it's just got actual spices in it and not syrup and all kinds of other nonsense but obviously it has got quite a bit of sugar in and now i have a challenge to any chef or pastry chef watching this or anyone who knows a chef or anyone knows anyone who knows anyone who's a chef or pastry chef i think this is more of a dessert coffee than a standard morning coffee maybe it wasn't originally but this is what it seems like to me the fact that i've made this and i struggle to even make beans on toast literally i can't cook for toffee and this tastes okay makes me wonder what this could be like if done by a professional if this ends up on the dessert menu or specials menu of any restaurant anywhere in the uk because i'll struggle at the moment obviously traveling out with the uk whether it's a literal recreation of the cappuccino cafe or a modern twist on it i'll come to your restaurant for a meal or pay for it i'm not after a freebie and then i'll talk about it here and at code uk if more than one restaurant do this i'll go to multiple restaurants in the uk and then i'll let you know what i think of each one so thank you very much for watching please click the like button cheers it does something to do with youtube algorithm or something and ends up with more people watching the video so please do that and if you enjoyed this video why not click here to watch another one don't forget to become an official coffee mother you need to click this image around here somewhere to subscribe and to become a fully accredited coffee brother also known as patreon supporter go to patreon.com forward slash coffee blog kev tatty bye cheers