When is your cappuccino an original italian one?

To create an italien espresso originale the following INEI criterias should be considered

ESPRESSO

  • Ground beans                   7 Gramm    +/- 0,5
  • Water temp.                       88-92°C
  • Temp. in the cup               67-70°C
  • Ideal pressure                   8,5-9,5 BAR
  • Time of extraction            5 sec. infusion + max. 25 sec
  • Volume in the cup             20-30ml
  • Apearance                         Haselnussbraun bis Kakaofarben
  • Crema                                Fest, beständig, fein, texturiert, 3-4mm dick
  • Aroma                                Körperreich, duftend, voll
  • Scent                                  Blumen, Obst, geröstete Brotkruste, Schokolade
  • Sensorik                            Ausgewogenheit zwischen sauren und bitteren Noten
  • Taste after consumption  Anhaltend angenehm, ohne Astringenz

LATTE

  • Volume                               100ml Frischmilch
  • Temperature                      Gekühlt ca. 10°C
  • Protein                                mind. 3,2%
  • Fat                                       mind. 3,5%
  • Volume foamed                  ca. 125ml
  • Milk temperature                55-65C° max.
  • Appearance                        sämig und komplett durchsetzt
  • Taste                                   leicht süsslich, Milchzucker, sahnig