Breakfast is one of the most important and favorite moments for Italians: having it at the bar is a ritual, but getting it right is an obligation, so some parameters must be checked to see if we have been served the best product, therefore...
The perfect cappuccino must have:
Right proportions:
cappuccino should consist of 25 ml of espresso and 100 ml of milk whipped with steam.
Fresh milk and top coffee:
the milk (cow's milk) must be fresh and whole and stored in the refrigerator. Coffee should be a blend from a good roastery.
Not too hot:
milk should be whipped at 55 degrees so that it is hot and not undrinkable because it is "scalding."
Unmistakable appearance:
in the center should have the "mound" of white milk cream; at the edges widen the ring of hazelnut-colored coffee. The foam should be consistent and firm, and above all it should not shrink too much at the first turn of the spoon.
Harmonious aroma:
the aroma of the coffee should not overpower that of the milk, also it should not be too bitter.
The perfect brioche must be:
Large enough:
its size should be discreet and it should have a delicately golden surface.
Well-risen:
inside, the dough should have some sort of large and clearly visible "holes".
Scent:
a good brioche should give off a strong scent of fresh butter, yeast and light baking.
Consistency:
the first bite on one side should be crumbly, while the dough in the middle area should be soft, almost melting in the mouth
Taste:
you should taste the butter, yeast and any ingredients put into the dough (e.g., vanilla or citrus zest). It should not be too bitter, indicative of overcooking of sugars.
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