Introduction to the production methods and taste characteristics of the 10 most common types of espresso in cafes

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Italian coffee is a must-have coffee drink in almost every cafe. Italian coffee is not just Americano coffee, latte coffee these. This article introduces the introduction and production method of 10 Italian coffees in the cafe. Espresso is a fast espresso coffee. Under the action of steam high pressure (about 9 atmospheres), when hot water quickly passes through the coffee powder, the essence of coffee will be fully extracted to complete a cup of strong, aromatic, high alcohol, bitter and caramel coffee. Front Street Coffee is generally based on double espresso (20 grams of coffee powder), making a cup of about 40 grams of espresso, the surface has a very fine rich coffee fat, also known as "Crema."

Espresso coffee is the basis of many Italian coffees. It can be said that if espresso coffee is not extracted well, other Italian coffees will not taste good. 2 American coffee Italian espresso diluted with hot water is American coffee, originated in the United States during World War II landing in Europe, because of drinking Italian espresso, diluted with water, evolved into American coffee. Although American coffee is mixed with a lot of water, the flavor is softer than ordinary espresso coffee, but the flavor and aroma are not reduced. Compared with American coffee brewed by filtration method, the flavor is completely different. It is very compatible with sweet cookies and muffins. It is suitable for those who do not like too strong espresso. Front Street Coffee Hot American is 40 grams of espresso mixed with 180 ml of hot water to make a 220 ml cup of American coffee. The ratio of espresso to water is 1: 4.5.

Latte coffee latte coffee is a common type of milk coffee in Italian coffee, latte Latte in Italian means "milk". Front Street is making lattes using double espresso 40g, paired with 260g milk and foam, the thickness of foam is 1cm. Of course, lattes can be beautifully patterned. The perfect fusion of milk and coffee highlights the sweetness of milk and reflects the mellow rhyme of coffee.

Cappuccino coffee Cappuccino translated from "Cappuccino", the name comes from St. Francis Church (Capuchin) and Italian head scarf (Cappucio). Cappuccino is similar to latte coffee in that it is a type of coffee with milk, also composed of espresso and whipped milk, but unlike latte coffee, cappuccino has thicker, denser milk bubbles, less volume and stronger coffee flavor. The traditional cappuccino is a blend of espresso, milk and foam in a ratio of 1:1:1, making cappuccino coffee less bitter than espresso, but more fragrant and mellow, and easier to accept. In Italian coffee, cappuccino foam is the thickest, dense and delicate foam also adds a good taste. When making cappuccino, Front Street Coffee chooses to use a 180 ml tulip cup. Add one of the espresso coffee just extracted to the cup, and then add milk to stir the thick foam.

5 Australian white coffee Australian white coffee (Flat white) can be understood as the localization of Australia's "latte coffee". So it's going to be a little bit different than our generic latte. Australian white coffee originated in Australia and new Zealand. It is a coffee product evolved by Oceania residents according to their own needs. It consists of espresso coffee and milk with a thin layer of foam. Generally, the cup size of Australian white coffee will be smaller than latte coffee, less milk and stronger coffee to highlight the aroma of coffee. It is worth mentioning that Australian white coffee is only hot. Australian white coffee standard produced by Front Street: 220ml glass, espresso 30g, milk and foam 190ml. The foam thickness is about 0.5 cm. (Whipping degree: 5 minutes full milk beaten to 5.5-6 minutes full milk foam).

Mocha coffee Italian Mo means chocolate Mocha coffee means chocolate coffee, which is a blend of fragrant coffee, rich milk and sweet chocolate. There is a variant of mocha called white cafe mocha, which uses white chocolate instead of milk and dark chocolate. In addition to white mocha coffee, there is also a variant that mixes two chocolate syrups called zebras, sometimes called tuxedo mocha. Front Street Coffee's mocha recipe is 40g espresso +20g chocolate sauce +260g hot milk.

Dirty Coffee What do many people think is the difference between Dirty Coffee and iced latte? Indeed, from raw materials to formula to appearance, there are too many similarities between the two. But if you look closely, Dirty is essentially a more refined iced latte. The biggest difference lies in the choice of containers and the operation of details. Dirty Coffee's containers of choice tend to be glasses that express beautiful liquids, and among them are those without ice. The emphasis is on the espresso liquid flowing into the white milk, slowly infiltrating, slowly blending, forming a beautiful layered effect, if with the change of time, the white milk is gradually "contaminated" by the rich Espresso, through the glass to see, it seems that this cup of drink becomes dirty. In addition to the visual dirty, in fact, it also contains the collision between ice milk and hot concentrate, so that people can feel the change from hot to ice in a cup of coffee. The proportion of Dirty in Front Street is 150 grams of milk to 40 grams of espresso. First of all, take out the pre-chilled glass, make sure the glass is empty, pour ice milk. Then snap on the pressed coffee handle and place the glass with the iced milk under the tap (the bottomless handle is directly under the tap). The liquid outlet should not be too far away from the liquid surface. If it is too far away, the gravity of the coffee will have stronger penetration force, which is easy to "fuse". The recommended distance is about 1cm. Qualified espresso flows evenly and slowly into the surface of the milk, and "floats" on the surface, slowly sinking, forming a dirty feeling.

Drink Dirty without stirring, and drink it quickly. You'll find that the hot espresso on top hasn't melted and the milk on the bottom hasn't been "contaminated." The transition from hot, chocolate coffee to cold, milky coffee is wonderful. Macchiato coffee Macchiato is an Italian word, meaning "marked"(mark), macchiato coffee originated in Italy in the 1980s, when guests used to add a small amount of milk to espresso, but milk will soon disappear in coffee fat. The barista wanted to distinguish a pure espresso from one that contained a small amount of milk, so he used milk foam to "mark" a white spot on the coffee fat. Later, people found that in the gradual fusion of milk foam and espresso coffee, they could taste the rich aroma of espresso coffee, and they could appreciate the dense sweetness of milk, which was intertwined in the mouth and wonderful. And so the traditional macchiato coffee was born. Front Street Coffee Macchiato Scheme: 40g espresso +1 scoop fine foam

Afgardo coffee is a very special coffee drink, the normal practice is to put a vanilla-flavored ice cream ball on the cup, and then pour an espresso on top, so that an Afgardo coffee is finished. Taste it and you will feel the cold sweetness of vanilla ice cream with coffee aroma, perfect for summer drinking.

Caramel Macchiato This is Starbucks 'star Italian coffee drink (has nothing to do with macchiato). A medium cup of 355ml coffee contains 1 serving (about 30ml) of espresso, and the other 300 ml is milk with milk foam, vanilla syrup and caramel. The taste is sweet.

Caramel macchiato: made with lots of milk and foam, not much different from a wet cappuccino or a thicker latte. Vanilla syrup and smooth hot milk, top layer with smooth milk foam, mixed with mellow espresso, coupled with soft caramel sauce, sweet and mellow caramel macchiato coffee lovers will become a good choice to taste espresso.

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