The key to the production of cappuccino coffee, Italian concentration and foam treatment.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Italian espresso extraction as long as there is a condition is not good, extraction time is not enough, that cup of coffee, like waste water, can not be served. So I worked hard not to waste the beans, figured out the principle of the espresso machine, and the relationship between the baking degree and the size of the bean powder, and finally made a cup of coffee extracted in 23 seconds before the first class was over.
(above) the filling density is not enough, the coffee is washed in 17 seconds, the color of the coffee is too light, and the aroma and taste are not layered.
(above) incorrect filling and pressure action, pressed powder hole, water flow too fast, 19 seconds to end.
(above) the perfect cup, extracted in 23 seconds, is a far cry from the taste and sweetness of the 17-second cup.
Cabo's second soul, milk foam, SOP the abstract steps, so I get started very quickly.
(above) the fine bubbles made by the teacher in the practice of fresh milk to ice water.
(above) fresh milk practices with ice water, what is the size of the bubble?
(above) fresh milk practices with ice water, gradually getting the hang of it, and bubbles are much more meticulous.
(above) it looks a little bit to practice with full-fat fresh milk.
(above) the use of full-fat fresh milk practice to make a perfect and glossy milk foam, highly praised by the teacher! Ha ~ Please call me Milk Popper. (but this title is so erotic.
This cup of perfect milk foam was sent to the latte for the first picture (not to make chicken essence). It is still too difficult to pull flowers. Today, I am still confused when the teacher teaches heart-shaped flowers. However, coffee class is the happiest time for me recently. the environment of the class is very good, and I can chat with the people who come to buy beans. After smelling the smell of coffee for a long time, Connie has seriously considered whether or not to be one of the options for the future. I like this atmosphere so much that I hope to have a chance to make coffee for everyone I know in the future.
- Prev
Easy to make cold coffee at home. Answers to questions about cold coffee.
Coffee can also be made cold, don't doubt it. Ice brewed coffee is brewed drop by drop of meticulous brewing, cold coffee is a generous. Since generous, there is no need to stick to too many details, to drink coffee, get rid of all the coy posture, the protagonist is the taste. There is only one reason why I make cold coffee. There are too many beans. You can share them with your family and friends when you run out of beans. If you buy
- Next
Coffee fans must bring out the 'secret weapon', mocha pot coffee making Daquan
Professional barista communication please pay attention to coffee workshop (Weixin Official Accounts cafe_style) As a design student, No.2 as early as college because of crazy stay up late to catch up with works and infected coffee addiction, every morning as long as there is no cup of coffee, helpless to get a good cup of coffee on the journey actually unexpected trouble. If you go to Europe, Japan, etc., at least you can still
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?