The practice of macchiato coffee, macchiato coffee introduction

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Macchiato coffee is a kind of milk coffee, which is first mixed with milk and vanilla syrup, then added with milk foam, then poured on the coffee, and finally sprinkled with net lattice caramel over the milk foam.

Macchiato coffee in Italian espresso without whipped cream, milk, only two tablespoons of soft milk foam is a cup of macchiato. Unlike Campbell Blue, if you want to enjoy the delicacy of Macchiato, you have to drink it in one sip. Maggialdo has a heavier taste because it only adds foam instead of heating milk. It is worth mentioning that: because when playing milk foam, the surface milk foam is more violently mixed with air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition, because the milk foam comes into contact with the air, it will affect its cotton density, so Maggiadot should drink it as soon as possible.

Macchiato "Maggiadoto" is the most beautiful and noble flower name in Italy. Later, it became a kind of life spirit for the belief of a national tribe in Italy. It means a little bit in Italian, and it also represents a kind of beauty and simplicity. "Maggiadoto" coffee, Masurium Qiya coffee, therefore become a representative of modern fashion life, a kind of heart flowers return to the natural realm. Make macchiato in Italian espresso without whipped cream or milk, as long as two tablespoons of soft milk foam are added to the coffee, this is a cup of macchiato. Marchiato tastes heavier than cappuccino because she only adds foam instead of heating milk.

All the colors, aromas and flavors of macchiato coffee are characterized by some chemical changes in raw coffee beans after baking.

The practice of Maggialdo Coffee

Materials:

Italian coffee: 100ml

Fresh milk: 300ml

Caramel cream: 15ml

Caramel syrup: 15ml

Use cup: 500ml large cup, with coffee spoon and sugar packet

Practice:

1. Beat the milk foam with fresh milk in a bubble pot and stir well.

two。 Pour the Italian coffee into a cup, add fresh milk and foam until full.

3. Pour some caramel syrup into the center, squeeze out the net pattern with caramel paste on top of the foam to beat until dense, pour into the cup from the center, and caramel paste is scratched out with a pointed bottle.

Note:

Because when making milk foam, the surface milk foam mixes violently with the air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition, because the milk foam comes into contact with the air, it will affect its cotton density, so Maggiadot should drink it as soon as possible.

PS: the main player in Starbucks-caramel macchiato, coffee with whipped cream and two spoonfuls of soft milk foam covered with egg-yellow caramel, both visually and tastefully pleasing. In addition, Maggiadot must drink it in one mouthful to taste its delicacy.