Cappuccino...

Cappuccino is a coffee drink topped with foamed milk. It is made in a steam-producing espresso machine. The espresso is poured into the bottom third of the cup, followed by a similar amount of hot milk. The top third of the drink consists of milk foam; this foam can be decorated with artistic drawings made with the same milk, called latte art. In a traditional cappuccino, as served in Europe and artisan coffee houses in the United States, the total of espresso and milk/foam make up between approximately 150–180 ml (5–6 imp fl oz; 5–6 US fl oz). 

'Cappuccino' comes from the diminutive form of cappuccio in Italian, meaning 'hood' or something that covers the head, thus 'cappuccino' reads 'small capuchin'. The coffee beverage has its name not from the hood but from the colour of the hooded robes worn by monks and nuns of the capuchin order. This colour is quite distinctive and 'capuchin' was a common description of the colour of red-brown in 17th-century Europe. The capuchin monks chose the particular design of their orders' robes both in colour and shape of the hood back in the 16th century, inspired by Francis of Assisi's preserved 13th century vestments.

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 by adding sugar. The British seem to have started filtering and steeping coffee already in the 2nd part of the 17th 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 is mentioned by Europeans already in the 1600s, and sometimes advised. 

Cappuccino as we write it today is first mentioned in northern Italy in the 1930s, and photographs from that time show a 'viennese' —a coffee topped with whipped cream sprinkled with cinnamon or chocolate. The steamed milk atop is a later addition. Though coffee was brewed differently all over Europe after WW2, in Italy, the real espresso machines became widespread only during the 1950s, and 'cappuccino' was re-defined, now made from espresso and frothed milk (though far from the quality of 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. The 'Kapuziner' remained unchanged on the Austrian coffee menu, even in Trieste, which by 1920 belonged to Italy and in Budapest, Prague, Bratislava and other cities of the former Empire.

For Latte Art designs: http://www.latteart.org/photos-latte-art.html