The relationship between milk and espresso is fundamental in the pleasantness of the Italian cappuccino, which generally seeks a certain balance between the two ingredients.
The goal is to obtain a wide range of smells, as indicated by the Italian Espresso Institute (IEI): delicate hints of flowers and fruit that are added to the stronger ones of milk, roasted (cereals and caramel), chocolate (cocoa and vanilla) and dried fruit.
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