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From a sensory point of view the Cappuccino is white, decorated with a more or less thick brown border in the classic cappuccino, with designs ranging from brown to hazel in decorated cappuccino. The crema has a narrow mesh with little or almost no holes/gaps. The cappuccino has an intense aroma suffused with hints of flowers and fruit to which are added suggestions of milk, toast (wheat, caramel), chocolate (cocoa, vanilla), and dried fruit. There are no empyreumatical or negative biochemical odours. The body is important and is expressed with a mellow, creamy feeling with high spherical perception, supported by a slightly bitter taste and a balanced acidity which is almost imperceptible. Astringency is virtually absent.
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| Preparation:
One hundred milliliters of cold milk (3-5 ° C) steam-heated to a volume of about 125 ml and a temperature of about 55 ° C. It is then poured into an espresso in a cup with a capacity of 150-160 ml.
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