What are the sensory characteristics of a Certified Italian Cappuccino according to the Istituto Nazionale Espresso Italiano? Describe its appearance, aroma, and body/texture, including details on color, cream, specific aromatic notes like flowers, fruit, milk, and chocolate, and the overall creamy sensation and taste balance.
Navigate to inei.coffee or espressoitaliano.org. Accept the cookie policy if prompted. Click on the 'Cappuccino Italiano Certificato' link. Identify and extract the descriptions for appearance, aroma, and body/texture from the page content. State the extracted sensory characteristics.
State the appearance: white color, brown border (classic) or brown to hazelnut designs (decorated), with cream having tight meshes and very fine or absent eyes. State the aroma: intense, with subtle hints of flowers and fruit, and more prominent notes of milk, toasted elements (cereals, caramel), chocolate (cocoa, vanilla), and dried fruit, with absence of negative empyreumatic and biochemical odors. State the body/texture & taste: suave, creamy sensation with a high spherical perception, supported by a subtle bitter taste and balanced, almost imperceptible acidity, with practically absent astringency.