scalded the coffee, and several attempts at improving this came in the years after the First World War. After the Second World War, the Italians launched the "age of crema", as the new coffee machines could create a higher pressure, leading to a finer grind and the now classic crema. The first small cups appeared in the 1950s, and the machines could by then also heat milk, thus, the modern cappuccino was born. In Vienna, espresso bars were introduced in the 1950s, leading to both the kapuziner and the new-born Italian cappuccino's being served as two different beverages alongside each other. In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, influenced by the British custom of drinking coffee with milk, the desire for a longer drink to preserve the café as a destination, and the exotic texture of the beverage. In the United States, cappuccino spread alongside espresso in Italian American neighborhoods, such as Boston's North End, New York's Little Italy, and San Francisco's North Beach. New York City's Caffe Reggio (founded 1927) claims to have introduced cappuccino to the United States, while San Francisco's Caffe Trieste (founded 1956) claims to have introduced it to the west coast; the earlier Tosca Cafe in San Francisco (founded 1919) served a "cappuccino" earlier, but this was without coffee, and instead consisted of chocolate, steamed milk, and brandy. Ingredients As cappuccino is defined today, in addition to a single shot of espresso, the most important factors in preparing a cappuccino are the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture. The traditional cappuccino consists of a single espresso, on which the barista pours the hot foamed milk, resulting in a thick milk foam on top. Variations could be made adding another shot of espresso resulting in a double cappuccino. Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes (latte art) while pouring the milk on the top of the espresso coffee. Popularity Cappuccino was traditionally a taste largely appreciated in Europe, Australia, South America, and some of North America. By the mid-1990s, cappuccino was made more