Simple coffee drink formula sharing suitable for ordinary cafes

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

mocha coffee

Mocha coffee shows a strong New York flavor in a small cup.

Preparation method:

Add 20ml of chocolate syrup and very strong deep fried coffee to the cup, stir well, add 1 tablespoon cream to float on top, peel some chocolate powder for garnish, and add cinnamon to finish.

Mocha mint coffee

Pour warm coffee on top of the cold cream. The cold cream floats and forms a cold sweet cream. The coffee under it is hot. It is not stirred to keep them at different temperatures. It is very interesting to drink. This is the American favorite chocolate mint coffee, mint flavor and coffee blend to make a balanced brew.

Preparation method:

Add 20 grams of chocolate, deep-fried coffee, 1 tsp white mint, and 1 tablespoon cream floating on top, peel some chocolate powder, and finally decorate with a mint leaf. Serve.

cappuccino

The color resembles the turban worn by Italian monks, so it is named cappuccino (coffee with cream). Accompanied by cinnamon and drizzled with lemon juice, it shows complex flavors.

Preparation method:

Preheat deep-fried coffee, pour into a small coffee cup, add 2 tablespoons of sugar, add 1 tablespoon of cream to float on top, drizzle with lemon juice or orange juice, and insert cinnamon stick instead of tablespoon into the cup.

Coffee with coconut milk and cream cubes

Coffee with coconut aroma, coconut aroma is very strong

Preparation method:

Drop 2 drops of coconut essence into the cup, add 60 ml of deep-fried coffee and boiled milk, add a spoonful of cream to float on top, sprinkle with some cooked coconut powder for decoration.

mixed coffee

Equal amounts of coffee and milk are mixed together to make Viennese style cappuccino.

Preparation method:

Add the coffee to the cup, stir it slightly. Pour the same amount of milk into the milk pan and bring it to a boil over low heat. Add the cream before foaming. Do not wait for the foam to disappear before pouring into the coffee.