Coffee champion Lim Dong-Won teaches the creative formula of private coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

GABEE. Lim Dong-Won of the cafe uses espresso (espresso) to teach three creative coffees.

Iced latte-coffee that can dance

Use a little trick to make coffee and milk black and white, shake the cup, and you will see coffee dancing on the milk.

Materials: espresso 60cc, iced milk 250cc, sugar water 30cc, a little ice cubes

Utensils: Italian espresso pot, transparent glass, hand-held milk bubble pot,

To grow a spoon or container (such as a pot).

Practice:

1. Ice: put the right amount of ice and cold water into a large container, and then put the espresso (see "healthy website") into the cup to cool.

two。 Put the right amount of ice and sugar water into a transparent glass according to your preference.

3. Pour in the iced milk until seven minutes full. stir evenly to combine the milk with sugar water.

4. Layering: gently drip espresso along the edge of the spoon into the cup to form a black-and-white layer.

5. Spread the right amount of milk foam, and then decorate according to personal creativity. ◎ Tips:

1. "chilled" is the best way to keep the original flavor of coffee.

two。 The black-and-white secret is that adding sugar to the milk will increase the density, making the coffee less permeable. Using a spoon as a buffer creates a clearer layer than pouring coffee directly into a cup.

Iced cappuccino-ice foam can also have a good taste

Cappuccino focuses on the dense taste of milk foam, which usually requires flexible operation of high-temperature steam equipment, so good milk bubbles are usually hot.

In fact, good use of hand-held milk bubble pot, ice foam can also be appreciated.

Materials: espresso 60cc, iced milk 200cc, sugar water depending on individual needs, a little ice cubes

Utensils: Italian espresso pot, transparent glass, hand-held milk bubble pot, long spoon, large chilled container

Practice:

1. Iced espresso (the same as an iced latte).

two。 Make milk foam: see page 115, "beat a pot of milk foam", but use cold milk without heating.

3. Put the right amount of ice cubes and sugar water into a transparent cup, then pour in the chilled espresso.

4. After scraping off the milk foam with a thicker surface structure, first use a spoon to block the milk foam poured into the bottom layer, and then let the foam flow into the cup and spread it on the top layer when seven minutes are full.

The top branch of coffee-- Litchi coffee

Lim Dong-Won 's creative coffee combined with Taiwanese fruit, through his experiments, litchi, Italian coffee and milk is a delicious perfect combination.

Ingredients: espresso 30cc, 5 litchi, milk 100cc, cream 15cc, sugar water 20cc, a little ice cubes

Utensils: Italian espresso pot, transparent glass, snow cup, hand-held milk bubble pot, long spoon

Practice:

1. Choose a well-shaped litchi, cut it with a knife but don't cut it, and prepare it for decoration.

two。 Shell another litchi, dice the flesh into the cup, then shell the other three litchi and squeeze the juice into the cup. Finally, put the pulp into the cup.

3. First pour the espresso into a snow cup with ice and shake well. Add cream and sugar water and shake well again.

4. Whisk the milk in a hand-held foam pot and set aside.

5. After the coffee is layered into the cup (see step 4 of the iced latte), scrape some cold milk foam into the cup with a spoon, and finally add the decorated lychee.

◎ intimate reminder: adding cream can increase the taste, but the trans fat (transfat) is bad for cardiovascular health, so it is recommended to use it carefully.