Caramel Macchiato Caramel Making Method Tutorial
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Caramel, a good friend of fancy coffee, sweet with bitterness set off the good taste of coffee, dark brown sugar and cream, coffee is like a beautiful dress, and the burning smell makes the coffee escape the exciting aroma.
Allusion: caramel Caramel, if the sugar is cooked to 170C, it will be coked and become caramel, and boiling water will make it liquid caramel.
Features: the smell of burnt incense and golden color can be used as food pigment to increase flavor.
Base: White fine sugar about 500g, hot water 400C.C.
Practice:
First, boil 150g sugar and 100C.C water in a pot over high heat. When the sugar water is boiled, turn it to a low heat. Don't stir it at this time.
When the sugar color begins to change, gently shake the pot and stir the sugar water to make the color uniform, then slowly add the remaining hot water and sugar, do not stir at this time, just wait for the sugar to boil into a deep golden syrup.
Tip: prepare a brush. If there is caramel in the sweet pot by the edge of the pot, you can brush it with water in the sticky pot and let the caramel drop into the pot.
Other: caramel is often used in desserts to add flavor to pastries and desserts, or as cola. Such as food pigment, it is also the only additive allowed in the whisky industry.
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Variation of coffee brewing temperature and taste
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) to make a cup of coffee, the temperature is very important, overheated water will be bitter, too cold will be sour. If you look at the fact that many coffee shops use temperature as their name, you can see that temperature is important for coffee extraction. As long as the coffee is excessively extracted, it has no good taste, and as long as it is brewed properly, you can drink fuller coffee.
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The characteristic Base and practice of the allusions of Breve-- Brevie Coffee
Communication of professional baristas follow the coffee workshop (official Wechat account cafe_style) for the first time. You think it's a latte, but you won't discover the secret until it melts smoothly in your mouth. The slippery smell of whipped cream turns coffee into a non-greasy dessert. Classic reason: Breve is Italian, meaning short-lived. In Taiwan, it is often called this coffee by transliteration Breve / Brev.
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