colour. While Francis of Assisi used uncoloured and un-bleached wool for his robes, the Capuchins coloured their vestments to differ from Augustinians, Benedictines, Franciscans, and other orders. The word cappuccino, in its Italian form, appears in Italian writings in the 19th century and is described as "black coffee with a few drops of milk or cream which give it the color the tunic of the Capuchins, from which it takes it name". The German language Kapuziner is mentioned as a coffee beverage in the 18th century in Austria, and is described as, "coffee with sugar, egg yolks and cream", in dictionary entries from 1800 onwards. The use of fresh milk in coffee in cafés and restaurants is a newer phenomenon (from the 20th century), introduced when refrigeration became common. The use of full cream is known much further back in time (but not in the use as whipped cream [chantilly]), as this was a product more easily stored and frequently used also in cooking and baking. Thus, a kapuziner was prepared with a very small amount of cream to get the capuchin colour. Today, kapuziner is still served in Viennese traditional cafés, comprising still black coffee with only a few drops of cream (in some establishments developed into a dollop of whipped cream). History and evolution The consumption of coffee in Europe was initially based on the traditional Ottoman preparation of the drink, by bringing to boil the mixture of coffee and water together, sometimes adding sugar. The British seem to have started filtering and steeping coffee already in the second part of the 18th century, and France and continental Europe followed suit. By the 19th century, coffee was brewed in different devices designed for both home and public cafés. Adding milk to coffee was mentioned by Europeans already in the 1700s, and sometimes advised. Kapuziner showed up on coffee house menus all over the Habsburg monarchy around the late 1700's, and is in 1805 described in a Wörterbuch (dictionary) as "coffee with cream and sugar" (although it does not say how it is composed). Kapuziner is mentioned again in writings in the 1850s, described as "coffee with cream, spices and sugar". Around the same time, the coffee beverage melange is mentioned in writings, explained as a blend of coffee and milk, presumably similar to the modern day caffè latte or Wiener Melange. Other coffees containing cream surfaced in Vienna,