Where the macchiato is 75% espresso and 25% milk, the cappuccino reverses the proportions. The key to the INEI cappuccino: the quality of the espresso. They were exactly like the cappuccino we enjoyed at the Hotel Universo in Lucca on our last trip to Italy, where the barista added just a thin layer of foam on top. To test this, we fired up the La Pavoni and brewed several cappuccinos to the INEI’s precise specifications.
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