A truly balanced milky delight.
Our Cappuccino "Perfetto" is the highest expression of balance between coffee and milk. It evokes intense and velvety olfactory sensations; an unrepeatable synthesis of genuine milk froth's overtones and the aromas of coffee. A pleasure to your eyes, thanks to the saturation of the froth's colour on the top, which is off-white. In our Cappuccino \"Perfetto\", the texture reminds you of whipped cream: thick, compact, creamy, without a relevant quantity of visible bubbles. Its taste evokes a rich series of aromatic notes also present in cereals, chocolate and vanilla. A work of art for the eyes and the palate.
Colour intensity
The colour saturation of the milk froth on the top depends on the temperature of the frothing process. It is measured in a scale ranging from 0 to 9 and it includes various shades of colour from white to yellow. Only a correct process guarantees a perfect colour, strictly included between pale and candid white (from 0 to 2).
Texture
The milk froth's texture is the result of the correct mix of air and milk. Its fineness can be measured in a scale from 0 to 9. Its appropriate range goes from 6 to 9, indicating a compact and uniform texture, where bubbles are hardly visible.
Olfactory intensity
The olfactory intensity is the combination of all positive or negative sensations that you feel smelling. In a 0 to 9 scale, its 'Perfetto' range is from 6 to 9.
Coffee intensity
The coffee intensity is the combination of all direct sensations that you feel smelling the coffee ingredient. In a 0 to 9 scale, its adequate range is from 6 to 9.
Milk intensity
The milk intensity is the combination of all direct sensations that you feel smelling the milk ingredient. In a 0 to 9 scale, it is good from 6 to 9.
Body
A cappuccino body is directly related to the viscosity of its preparation and to the correct milk frothing process. It produces different levels of sphericity, roundness, syrupiness and structure's perception. The 'Perfetto' range, in a 0 to 9 scale, goes from 6 to 9.
Acidity
Acidity describes the fresh sensation perceived through taste. In order to guarantee an enjoyable tasting cappuccino, acidity should be included between 0 and 3 on a 0 to 9 scale.
Bitterness
Bitterness describes the typical bitter tasting sensation. The proper range for a cup of cappuccino should not exceed values included from 3 to 6, in a 0 to 9 scale.
Dried fruit and nuts
These notes include the olfactory sensations derived from the smell of dried fruit and nuts like almonds, walnuts, dates, dried figs and prunes. The appropriate range for a cup of cappuccino goes from 4 to 9 in a 0 to 9 scale.
Roasted
These notes, including scents such as those of cereals, chocolate and vanilla, indicate the olfactory gradient determined by the beans' roasting level. The adequate range for a cup of cappuccino goes from 4 to 9 in a 0 to 9 scale.
Empyreumatic
Smells like smoke, fried, burnt and cooked milk should not be found in a cup of cappuccino. The appropriate range of their overall olfactory impact goes from 0 to 2 in a 0 to 9 scale.
Biochemical
A cup of cappuccino should not present any olfactory biological and chemical notes which should always not exceed value 2 in a 0 to 9 scale.
Aroma persistence
The persistence of the all these aromas' combination lingering in the mouth should be long-lasting and intense. The appropriate range of this parameter for a cup of cappuccino goes from 6 to 9 in a 0 to 9 scale.
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