we’re switching to our fall hours!
starting monday 10/1, we’ll be open:
we’re launching a new series: COFFEE LESSONS w/ henry rosh, our resident *coffee manager*
first up: the cappuccino
the breakdown: cappuccinos are equal parts espresso, milk and foam (⅓, ⅓, ⅓)
many of the names for coffee drinks come to us from Italian, where they are terms of utility. espresso comes from the Italian word that means “pressed-out,” which explains how the drink is made; macchiato is short for “caffe macchiato,” which means “coffee with a spot (of milk).” but cappuccino bucks the trend: it comes from an Italian word that refers not to coffee, but to friars.
‘cappuccino’ takes its name from the Capuchin friars: the color of the espresso mixed with frothed milk was similar to the color of the Capuchin robe. It is from this that the word cappuccino originates as the espresso is served ‘cloaked’ in milk. the Capuchin friars are members of the larger Franciscan orders of monks, and their order was founded in the 16th century in Italy.
though an Italian word, there is enough evidence around to suggest that the Germans adopted and then adapted it. some link the term’s origin to Marco d’Aviano, a Capuchin monk who was a confidant of the Austrian emperor Leopold I in the 1680s. the first coffee shops in Vienna appeared about this time, but the term Kapuziner for coffee was not recorded until later. One example is a recipe for “Capuzinerkaffee” by the German “Wilhelm Tissot”, published in 1790. the coffee is boiled, then mixed with cream, sugar and spices and boiled again before being poured over egg whites and yolks and whisked.
Italian experts accept that German-speakers took their word and applied it to coffee, but insist that the cappuccino we know is an Italian drink – and they are right to do so. the modern cappuccino is the result of development through the 20th Century of machines to make espresso, to heat and to foam milk, and for most of that we have the Italians to thank. what we would refer to as a cappuccino today truly took off in popularity after World War II and the simple drink of espresso and foamed milk has gone on to become a permanent fixture on the menu boards of coffee shops all over the world.
Sam (one of our fantastic bread bakers) recently came up a comprehensive list of potential pairings for our breads based on their individual flavor profiles.
check out the full list below & try some for yourself – we’re particularly interested in the quinoa turmeric sourdough + peanut butter, cilantro, & hot sauce!
whole wheat sourdough
polenta rosemary sourdough
heads up: we updated our bread schedule! we shuffled around our daily rotation and a couple of your faves are now available everyday
grab a loaf for dinner (or just grab a baguette and eat it on the way home)
everyday: baguette, country sourdough, focaccia, rosemary polenta, seeded wheat, whole wheat sourdough, quinoa turmeric, multigrain, pain de mie
m: kalamata olive rosemary
tu: sesame semolina
w: chocolate cherry sourdough
th: golden raisin walnut
f: chocolate cherry sourdough, challah
sa: sesame semolina
su: golden raisin walnut
everyday: butter croissant, chocolate croissant, scones, turnovers
m: ham & cheese croissant
tu: cinnamon buns, spinach & feta croissant
w: poppy seed croissant, kougin amman
th: ham & cheese croissant
f: spinach & feta croissant, kougin amman
sa: pain aux raisin, cinnamon buns
su: pain aux raisin, cinnamon buns, kougin amman
have you tried our quinoa turmeric sourdough yet? while it’s one of our newest breads, it’s already a crowd favorite. it gets its vibrant natural color from the turmeric, and its complex flavor from middle eastern spice blend za’atar. swing by and pick up a loaf: its so popular we made it available everyday!
pairs well with:
we had a wonderful time hosting a “Science & Culture of Bread” class last week in partnership with Smithsonian Associates! Our bakers Omar Qazi and Nora Velazco shared their passion for the processes behind the combinations of grain, water, and yeast that produce the delicious diversity of doughs, loaves, and buns that we offer daily.
We kicked things off with a brief introductory lecture, then guided participants through stations where they got up close and personal with our process! They toured our bread kitchen, learned about dough fermentation with the help of time lapse videos, mixed their own dough by hand, and finished with a curated tasting of our breads and charcuterie pairings. we were proud to offer pairings of some of our retail partner products: Brin’s Jam, Z&Z Za’atar, and Dimitri Olive Oil.
interested in taking a class yourself? sign up for our newsletter (there’s a sign up form on our home page) – we’ll keep you posted about the next opportunity!
they’re back! it’s almost summer, and that means it’s time to beat the heat with one of our homemade ice cream sammies
grab them starting today at abakedjoint, or Baked & Wired
currently available flavors: fo’reel (gf), da bomb and the bakedwich
we’re bringing back one of our summer faves: cold brew stubbies to go! you can now get our house-made Intelligentsia cold brew in a convenient (& eco-friendly) glass bottle. grab a bottle (or 6) to fuel your weekend.
available at abakedjoint + our sister store, Baked & Wired
curious about our coffee program? just love all things coffee related? drop by one of our cupping sessions – they’re free, open to the public, and happen every month. come ready with your burning questions (preferably coffee related) for our friendly barista Henry to answer!
next one: friday, may 25th, 6:00pm @ abakedjoint (440 k street nw, washington dc 20001)
we are opening at 11am on tuesday march 14th due to snow