and outside Austria these are referred to as "Viennese coffee" or "café Viennois", coffee with whipped cream. Predecessors of Irish coffee, sweetened coffee with different alcohols, topped with whipped cream also spread out from Vienna. Kapuziner took its name from the colour of coffee with a few drops of cream, so nicknamed because the Capuchin monks in Vienna and elsewhere wore vestments with this colour. Another popular coffee was Franziskaner, with more cream, referring to the somewhat lighter brown colour of the robes of monks of the Franciscan order. Kapuziner coffee spread throughout Central Europe and thus also in the Italian-speaking parts of the Habsburg monarchy. The main port of the empire, the city of Trieste, already had many Viennese coffee houses back then. "Cappuccino" as written today (in Italian) is first mentioned in the 19th century and is described as "black coffee with a few drops of milk or cream". The modern Italian cappuccino evolved and developed in the following decades: the steamed milk atop is a later addition, and in the US a slight misunderstanding has led to the naming of this "cap" of milk foam "monk's head", although it originally had nothing to do with the name of the beverage. Although coffee was brewed differently all over Europe after the Second World War, in Italy, espresso machines became widespread only during the 1950s, and "cappuccino" was redefined, now made from espresso and frothed milk (although far from the quality of "microfoam" steamed milk today). As the espresso machines improved, so did the dosing of coffee and the heating of the milk. Outside Italy, cappuccino spread but was generally made from dark coffee with whipped cream, as it still is in large parts of Europe even in 2014. Kapuziner remained unchanged on the Austrian coffee menu and in Bratislava, Budapest, Prague, and other cities of the former empire. Espresso machines were introduced at the beginning of the 20th century, after Luigi Bezzera of Milan filed the first patent in 1901, although the first generations of machines certainly did not make espresso the way we define it today. Coffee making in cafés changed in the first decades of the 20th century. These first machines made it possible to serve coffee espresso specifically to each customer. The cups were still the same size, and the dose of beans was ground coarse as before. The too high temperature of the boilers