How does Maggie Yaduo cook delicious? Maggie Yaduo's home practice.

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For those who want to enjoy the delicate and smooth foam of CAPPUCCINO while refusing to give up the pure aroma of ESPRESSO coffee, Maggiadot may be the best choice. MACCHIATO means a little bit in Italian. Add one or two spoonfuls of milk foam to a small cup of ESPRESSO and a cup of Maggialdo is made. Note that it doesn't add 1/3 milk to the coffee as it did in LAPPUCCINO, so the coffee is still strong.

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.

Several common methods of fancy coffee

1. Pure espresso (Espresso)

Italian espresso Espresso recommends a transparent cup, the standard quantity should be 25~30ml or one ounce, you can clearly see that the coffee extraction is meticulous, the color of three layers of coffee is obvious, and the ochre Crema oil is rich on the surface.

2. Cappuccino

Use a standard 80ml coffee cup, set aside in a hot cup, take 30ml of concentrated coffee Espresso + fresh milk 30ml (heated to 65 ℃) + milk foam (equal to Espresso, milk) and sprinkle with chocolate powder. Milk foam can be made by milk foam machine.

3. Milk Coffee (Flat white)

It's the same as a cappuccino, but there's no need to pour foam and sprinkle chocolate powder. The ratio of Espresso espresso to milk is 1:2.

Latte (Latte)

Like cappuccino, the difference is that the foam is only one finger thick, not sprinkled with chocolate powder.

5. Maggiadot (Macchiato)

Choose the 30ml porcelain cup, just like the espresso, then slowly pour in a little milk, as long as the coffee liquid changes color, then scoop in a spoonful of milk foam and float in the middle of the coffee oil surface.

6. Mocha (Mocha)

First add chocolate powder or chocolate syrup of 1 stroke 2 coffee liquid to the cup, then add Espresso, milk and milk foam, just like cappuccino.

7. American coffee (Long Black)

Fill the porcelain cup with 5 doses of boiling water and add the coffee solution of 2 beat 5.