How to make fancy coffee from espresso? What kinds of Italian fancy coffee do you have?

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How to make coffee? Coffee powder can make fancy coffee?

so-called Italian fancy coffee.

is based on espresso.

And then add other ingredients and change the coffee.

Fresh milk, chocolate, whipped cream... and hot water...

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(Photo taken from the Internet is not marked because the source is unknown)

Among the many fancy coffee ingredients

Fresh milk is the most important thing_

Cappuccino and Caffe Latte

It's a mixture of espresso, hot milk, and foam in a certain proportion.

So whether fresh milk is good or not is particularly important here--

However, this topic is too big for this article to introduce and compare temporarily

Except for the milk itself.

It's also important that you foam well.

1. temperature

2. foam fineness

3. liquidity

The temperature of hot milk is generally recommended at 50--60 degrees

Too much damage to aroma and taste

Too low to get a cold cup of coffee, especially in winter

The proper temperature is the sweetness of the milk itself

So good Cappuccino and Caffe Latte can be delicious without sugar--

The fineness of the foam affects the taste of the mouth

Good milk foam is not easy to break and is good for heat preservation.

At the moment of coffee intake

Fine milk foam and coffee slide into the mouth at the same time

That smooth, comfortable texture is absolutely soothing--

The fluidity of milk foam is related to pulling flowers

Coffee florescence is definitely the most enjoyable moment when drinking coffee

in addition

... milk bubbles that old ducks consider fluid.

It mixes with hot milk in a natural, perfect ratio and pours into espresso.

Nature can get a cup of balanced and rich fancy coffee--

Old duck briefly introduces several steps to make milk foam

There should be no shortage of such teaching on the Internet

But the old duck made some sketches himself

Hope it helps to understand--

1. Pour 1/3--1/2 of the fresh milk into a milk foam steel cup

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Because the milk swirls during steam penetration.

And because there's milk foam, it mixes with milk

increases the volume in the steel cup.

If you add too much fresh milk, it's easy to spill--

2. Place the vapor head below the surface of the liquid

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The best position for frothing should be to place the steam head at the bottom of the nozzle as far as the liquid surface a little below

But when the steam first opened,

The cyclone pushes the liquid down.

so that the vapor heads out of the liquid.

This will spray fresh milk everywhere.

So place the vapor head below the surface of the liquid before turning on the vapor switch

3. Turn on the vapor and adjust the vapor head to close to the liquid surface

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as illustrated

When the steam opens,

Slowly lower the steel cup

The optimum altitude is when the vapor makes a slight inhalation sound

If it drops too low, it causes a lot of bubbles.

we're gonna have to reset the vapor head below the surface of the liquid and do it again.

The position of the vapor head in the steel cup is adjusted to make the liquid in the cup rotate evenly

4. Continuously adjust vapor head position as foam increases

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From frozen milk to 50--60 degrees

The foam will continue to increase.

As the liquid swirls,

Gases in milk foam mix with continuously heated fresh milk

the surface of the liquid rises.

At this time, continuously adjust the position of steam head

Keep the vapor breathing softly

5. Stop when the temperature rises to 50--60 degrees

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When the temperature rises to 50- 60 degrees

Push the vapor head back into the liquid and quickly turn off the vapor.

Remove the steam pipe from the steel cup only after the steam has been turned off

(Otherwise, if you continue to spray steam and exceed the surface of the liquid, you will spray a bunch of large bubbles and splash…)

At this time, wipe the outside of the steam pipe and the bottom of the nozzle with a wet and clean cloth

To avoid high temperature so that the residue on the steam pipe dry cake fresh milk

at this point

A glass of hot milk with foam completes--

At first the foam is still moist

Although it will separate from hot milk

But gently shake the steel cup to find that the foam still flows with the hot milk

After a short period of time,

The foam becomes dry, stratified and immobile.

Fine bubbles merge with thicker bubbles

at this time

Use a round spoon to scrape off the upper bubbles

The rest of the bubbles pass through the action of shaking the steel cup

It can be mixed with hot milk again to form moist milk bubbles

If you don't pull flowers

When pouring milk

Cover the top foam with a spoon

When it's about seven minutes full, scrape the foam into the glass as you pour.

so that it can be beautifully rounded.

If you're gonna pull flowers...

That can refer to a lot of pull flower videos on the Internet

Not enough space here.

And it's not easy to describe the details of the pull in words...

Here's a look at some of the most common types of coffee-

● Caffe Latte

Latte means milk.

So if you order a Latte abroad, you get a glass of milk.

So remember to say "Caffe Latte" completely--

Caffe Latte is an espresso+ lots of hot milk + a thin layer of foam

But most coffee shops don't break down the proportion of foam so obviously.

Basically, Caffe Latte and Cappuccino are separated by the size of the cup.

Cappuccino small cup a little bit and more foam ratio

Caffe Latte large glass a little bit and less foam

This can be roughly seen from the diagram above

● Cappuccino

Cappuccino means monk's hat.

So the original idea was to use the harder foam to make a sharp point in the cup

and sprinkle cinnamon on top of the foam--

However, due to the popularity of flower pulling

Few people should be making monk hats now.

Cinnamon powder is even rarer

The reason is probably that most of them are now purely for drinking espresso and blending fresh milk

If you add cinnamon, it takes away the flavor.

Of course... most people don't like the taste of cinnamon, which is probably the main reason--

● Mocha

Again, special emphasis.

Fancy coffee mocha and single-origin coffee mocha

Two different things!-

The mocha here is

One espresso+ chocolate sauce + hot milk + a thin layer of foam

Usually, chocolate paste is painted on the foam to distinguish it from Caffe Latte.

It's basically chocolate flavored Caffe Latte--

● Macchiato

marked, stained, stained

that is

"Add another color to the surface to make it appear spotted as a mark."

so

Espresso macchiato: Cover one serving of espresso with milk foam (add white to the ochre surface)

Latte macchiato: pour espresso on top of hot milk and foam (brown spots because espresso is added)

it can be seen

What caramel macchiato is a fallacy in the use of the whole word

If you're in a coffee shop that specializes in coffee,

Barista rolls his eyes when he says he wants caramel macchiato--

● Americano American coffee

In fact, Americano is similar to the average American coffee machine.

difference is

Americano for one serving of espresso+ hot water

Because espresso is already concentrated

With hot water, it'll be the same consistency as regular American.

It's just that Italian coffee shops don't have Americano machines.

But if there's someone who drinks black coffee but doesn't want espresso

This is how it's handled.

So don't think it's the store that cuts corners and adds water to dilute and fill up the volume--

● Cafe au Lait

au Lait is milk

The difference with Latte is that au Lait has no foam.

Cafe au Lait is coffee and hot milk.

As for whether to use espresso as a base or American coffee

It seems that everything is OK--

● Con Panna

One espresso+ whipped cream

Kang Baolan is not blue…(cold)

Except for fancy coffee.

The espresso itself has variations.

● Single espresso

The most basic form of espresso

About 7 grams of powder extract 30cc

● Double espresso

A strong espresso.

The extract is the same, 30cc.

But the coffee powder doubled to about 14 grams.

No, double the extraction--

● Ristretto

means less extraction.

Whether it's more concentrated or just the front part, it's less than 30cc.

You can get a stronger, purer flavor.

It can also avoid the flavor that may be extracted to the later stage

● Lungo

It means "longer espresso."

That is, the extraction time is longer

So you get more coffee.

Usually twice the normal amount (about 60cc)

The above overview introduces common Italian fancy coffee

I hope it helps people who like coffee.

of course

And more fancy coffee.

Even creative coffee.

Or to taste it with your tongue--

How to make fancy coffee with instant black coffee? Which coffee is black?