50 Coffee and Fancy Coffee Recipes Share Learn to Open a Coffee Shop

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee types Small classroom 5 kinds of common fancy coffee coffee shop Common coffee types and characteristics

1. Russian coffee

Hot coffee 150 grapefruit jam 9g

First add grapefruit jam to the bottom of the cup, then pour hot coffee into the cup.

2. Cloud Coffee

[Material] Single hot coffee 180 cotton candy appropriate amount

[Method] Pour the hot coffee into the coffee cup and add the right amount of commercially available cotton candy.

3. Irish coffee

[Ingredients] Irish coffee set 1 set lighter 1 single hot coffee 150 Irish whiskey 30 rock sugar a little whipped cream appropriate amount

[Method] 1. Add Irish whiskey and rock sugar to the Irish coffee special cup, heat the cup on a special alcohol lamp holder, and slowly rotate the cup during heating.

2. Heat the glass until the wine is hot and the rock sugar melts and slightly smokes. Turn off the alcohol lamp and remove the glass. Light the wine with a lighter. Let the wine burn in the glass for about 5 seconds. Cover the cup and turn off the flame.

3. Pour the single-serve hot coffee into 2 cups (about 8 minutes full).

4. Squeeze the whipped cream into 3 cups.

4. Royal coffee

[Material] Royal coffee spoon 1 cup of single-serve hot coffee 160 brandy 15 a little rock candy

[Method] 1. Pour hot coffee into a coffee cup.

2. Add a little rock sugar to the royal coffee spoon and place on top of the coffee cup.

3. Pour the brandy into the royal coffee spoon and light the fire to dissolve the rock sugar in the royal coffee spoon. Wait for the sugar to drip slowly into the coffee.

5. Coffee milk bubbles

[Material] Pull-up foam cup 1 set of thermometer 1 tablespoon 1 espresso 30 g whole milk 270㏄

1. Pour espresso coffee into a coffee cup for later use.

2. Pour the whole milk into a pull-out milk foam cup, insert a thermometer, heat it to about 60℃ in water, then turn off the fire, cover the lid and filter screen, quickly pump the filter screen up and down, pump the air into the fresh milk, pump it up and down for about 25 times, open the lid and filter screen, and let stand for about 30 seconds.

3. Scrape off the rougher foam with a spoon, leaving the fine foam below for later use.

4. Pour the milk foam of Method 3 into the coffee cup of Method 1.

6. Vienna Coffee (1)

[Material] Single hot coffee 180 whipped cream appropriate amount

Pour the hot coffee into the coffee cup and squeeze a lot of whipped cream on top.

7. Cinnamon coffee

[Material] Single hot coffee 180 Cinnamon powder A little cinnamon stick. 1 stick of whipped cream appropriate amount

1. Sprinkle a little cinnamon powder into the bottom of the coffee cup.

2. Pour the single-serving hot coffee into the recipe 1 coffee cup.

3. Squeeze whipped cream into a coffee cup, sprinkle with cinnamon powder, and insert cinnamon stick.

8. Floating iced coffee

[Material] Steel Cup 1 single serving hot coffee 200 fructose 30 vanilla ice cream 1 ball of ice A little chocolate sauce. a little

Pour the hot coffee into a steel cup, put the steel cup into a container filled with ice cubes and water, and wait for the coffee to cool.

2. Add fructose to the bottom of the glass, the chilled coffee of recipe 1 and a little ice.

3. Finally, place a scoop of vanilla ice cream on the top of the glass and drizzle with chocolate sauce

9. Vietnamese iced coffee

[Material] Steel Cup 1 single serving hot coffee 200 g condensed milk 90 ice cubes a little

Pour the hot coffee into a steel cup, put the steel cup into a container filled with ice cubes and water, and wait for the coffee to cool.

2. First add condensed milk to the bottom of the glass, then add a little ice.

3. Pour the cooled coffee of Method 1 into the cup of Method 2.

10. Black crystal iced coffee

[Material] Steel Cup 1 sherry cup 1 single serving hot coffee 100 fructose 15 Liquid creamer 10 cups of coffee. 1 ice cube appropriate amount

Pour the hot coffee into a stainless steel cup, put the steel cup into a container filled with ice cubes and water, and wait for the coffee to cool.

2. Add 1/3 cup ice cubes to a shaker, pour in the cooled coffee, fructose and liquid creamer from recipe 1 and shake.

3. Cut the coffee into cubes and put them into the cup. Pour the coffee shaken in Method 2 into the cup.

11. Tiramisu Coffee Smoothie

[Material] Smoothie Machine 1 cream gun 1 stirring rod 1 espresso 45 Coffee 30 fructose 30 g whole milk 30 g coffee smoothie powder 9 grams of ice 1.5 cups whipped cream Appropriate amount of cocoa powder appropriate amount

[Method] 1. Pour the whipped cream into the cream gun and foam for later use.

2. Add all ingredients except whipped cream and cocoa powder to the smoothie maker, cover and start beating until the ice cubes are completely broken.

3. Pour the finished recipe 2 smoothie into a glass, squeeze plenty of recipe 1 whipped cream, smooth the whipped cream along the rim of the glass with a stirring stick, and sprinkle with cocoa powder to garnish

12. Biscuit coffee smoothie

[Material] Smoothie Machine 1 cream gun 1 espresso 45 chocolate chip cookies 3 Fructose Tablets 30 g whole milk 30 g coffee smoothie powder 9 grams of ice 1.5 cups whipped cream appropriate amount

[Method] 1. Pour the whipped cream into the cream gun and foam for later use.

2. Add all ingredients except 2 commercial chocolate cream cookies into the smoothie maker, cover and start beating until the ice cubes are completely broken.

3. Pour the finished recipe 2 smoothie into recipe 1 cup, crush 1 commercial chocolate cream sandwich biscuit and sprinkle on the smoothie, squeeze in appropriate amount of recipe 1 whipped cream, and finally put 1 commercial chocolate cream sandwich biscuit to decorate.

13. caramel ice sand

[Ingredients] Smoothie machine 1 cream gun 1 knife 1 dip plate 1 espresso coffee 45 coffee jelly 1 caramel syrup 30 whole milk 30 fructose 15 coffee smoothie powder 9 grams of ice 1.5 cups whipped cream Caramel sauce in moderation. a little

1. Chop the coffee jelly into a cup for later use; pour the whipped cream into the cream gun for later use.

2. Add all ingredients except whipped cream and caramel sauce to the smoothie maker, cover and start beating until the ice cubes are completely broken.

3. Pour the finished recipe 2 smoothie into the recipe 1 cup, squeeze in the appropriate amount of recipe 1 whipped cream, and then squeeze a little caramel sauce to decorate.

14. Original coffee smoothie

[Material] Smoothie Machine 1 espresso coffee 45 coffee beans 2 fructose 45 g whole milk 30 g coffee smoothie powder 9 grams of ice 1.5 cups

1. Pour coffee beans and ice cubes into the smoothie machine.

2. Add the fructose to the smoothie machine.

3. Then pour espresso coffee into the smoothie machine.

4. Then pour the whole milk into the smoothie machine.

5. Press the smoothie machine button to start whipping, while the above square mixing stick assists whipping.

6. Stop whipping until the ice cubes are completely broken. Pour the finished smoothie into a glass and garnish with 1 coffee bean (extra serving).

15. Banana Mocha Smoothie

[Material] Smoothie Machine 1 knife 1 dip plate 1 espresso coffee 45 banana 1 chocolate sauce 45 fructose 15 g whole milk 30 g coffee smoothie powder 9g ice cubes 1.5 cups

1. Peel the banana, reserve 3 banana slices for later use, and put the rest into the smoothie machine.

2. Add the remaining ingredients to the smoothie machine, cover and start beating until the ice is completely broken.

3. Pour the finished recipe 2 smoothie into a glass, place the banana slices reserved in recipe 1, and squeeze a little chocolate sauce (extra portion) to garnish.

16. Mochaccino-Carved

[Material] Pull-up foam cup 1 set of thermometer 1 toothpick 1 espresso 30 g whole milk 150 Chocolate sauce 20㏄

1. Pour espresso coffee into a coffee cup with a capacity of about 180 g, add chocolate sauce and mix well.

2. Pour the whole milk into a pull-out milk foam cup, insert a thermometer, heat it to about 60℃ in water, then turn off the fire, cover the lid and filter screen, quickly pump the filter screen up and down, pump the air into the fresh milk, pump it up and down for about 25 times, open the lid and filter screen, and let stand for about 20 seconds.

3. Scrape off the rougher foam with a spoon, leaving the fine foam below for later use.

4. Slowly pour the foam from recipe 3 into recipe 1 cup until full.

5. Squeeze several circles of chocolate sauce (outside the amount) on the top of the coffee cup in a concentric circle, then draw lines from the inside out with a wooden fork, and then draw lines from the outside to the inside to carve radial decorations.

17. caramel Macchiato

[Material] Pull-up foam cup 1 set of thermometer 1 espresso 30 g whole milk 80 caramel syrup 15㏄

1. Pour espresso coffee into a coffee cup with a capacity of about 180 g, add caramel sauce and mix well.

2. Pour the whole milk into a pull-out milk foam cup, insert a thermometer, heat it to about 60℃ in water, then turn off the fire, cover the lid and filter screen, quickly pump the filter screen up and down, pump the air into the fresh milk, pump it up and down for about 25 times, and then open the lid and filter screen.

3. Scrape off the rougher foam with a spoon, leaving the fine foam below for later use.

4. Dig the top foam of Method 3 into the coffee cup of Method 1, fill it to half a cup, and then slowly pour the fresh milk under Method 3 to the full cup.

5. Squeeze a little caramel sauce on top of the coffee cup (extra portion), and draw a line at will.

18. Cappuccino-Heart-shaped pull

[Material] Pull-up foam cup 1 set of stainless steel flower cups 1 thermometer 1 espresso 30 g whole milk 150㏄

1. Use a semi-automatic espresso machine to extract 30 cups of espresso coffee, pour it into a coffee cup with a capacity of about 180 cups, and set aside.

2. Pour the whole milk into a pull-out milk foam cup, insert a thermometer, heat it to about 60℃ in water, then turn off the fire, cover the lid and filter screen, quickly pump the filter screen up and down, pump the air into the fresh milk, pump it up and down for about 25 times, and then open the lid and filter screen.

3. Scrape off the rougher foam with a spoon, leaving the fine foam below for later use.

4. Slowly pour the foam from recipe 3 into recipe 1 cup until full.

19. Latte Coffee-Leaf Pull Flower

[Material] Semi-automatic espresso machine 1 stainless steel flower cup 1 thermometer 1 espresso 30 g whole milk 190㏄

1. Use a semi-automatic espresso machine to extract 30 cups of espresso coffee, pour it into a coffee cup with a capacity of about 220 cups, and set aside.

2. Pour the full-fat milk into the stainless steel flower cup, insert into the steam pipe of the semi-automatic charity coffee machine, heat the steam to 60-65 degrees, turn off the steam, and scrape off the rough foam above the flower cup.

3. Slowly pour the milk foam from practice 2 into the cup from near the rim of the coffee cup.

4. When the milk foam floats up from below, start swinging the flower cup left and right, and move forward on one side.

5. Finally, pull back to the edge of the cup from the middle of the pulled blade.

20.Affogart

[material] Ice cream digger 1 Italian espresso 30 kilos vanilla ice cream 2 balls

Add 2 balls of vanilla ice cream to the cup, then slowly pour in the espresso.

21. Iced matcha latte

[material] long handle tablespoon 1 Italian espresso 60 "whole fresh milk 200" hot water 50 "matcha powder 2 grams of fructose 45 cubes ice appropriate amount of ice milk

[method] 1. Add matcha powder to the cup, pour in hot water and stir until granular. Set aside.

2. Add about 8-minute ice cubes to 1 cup, stir in fructose and whole milk, then slowly pour in espresso to layer.

3. Add appropriate amount of cold milk foam to 2 cups, layer, and then sprinkle with a little matcha powder (outside the amount) to decorate.

22. Formosa

[material] 1 Italian espresso with long handle spoon 30 Sugar cane juice 120 sugarcane bar 1 ice cube

[method] add about 5 minutes of ice to the cup, pour in Sugar cane juice, then slowly pour in the espresso to make a layer, and finally put a sugarcane bar on the edge of the cup.

23. Mediterranean Sea

Pull type milk bubble cup 1 group long handle tablespoon 1 Italian espresso 60 "blue orange orange wine 30" fructose 45 "whole milk 150" ice cubes

[method] 1. Add about 6 minutes of ice to the glass, then pour in the blue orange wine and fructose, stir well and set aside.

2. Pour the fresh milk just out of the refrigerator into a pull bubble cup, cover it with a lid and a strainer, and quickly twitch the strainer up and down to pump the air into the fresh milk and twitch about. After going down, open the lid and strainer, rest about? Minutes, this is the ice cream foam.

3. Use a spoon to scrape off the rough surface of the foam completed by method 2, leaving the fine foam below to set aside.

4. Slowly pour the foam from method 3 into the cup of practice 1, pour until about 6 minutes full to make a layer, then pour in the espresso.

5. Take a little of the remaining milk foam from method 4, drop in some blue citrus wine (outside the portion) and mix well, then pour into the 4 cups.

24. A trip to India

[material] 1 Italian espresso with long handle spoon 60 'liquid cream 10' fennel wine 10 'cinnamon stick

[method] 1. Pour espresso into a coffee cup with a capacity of about 60 kilos, then pour in fennel wine and stir well.

2. Insert the cinnamon stick into the 1 cup, then slowly pour in the liquid cream.

25. Black honey mandarin duck

[material] 1 Italian espresso with long handle spoon 60 "black molasses 30" Iced Milk Tea 150 "ice cubes

[method] 1. Add about 5 minutes of ice to the cup, add espresso and black molasses, stir well and set aside.

2. Slowly pour Iced Milk Tea into 1 cup to make layers.

26.NO.218

Pull type milk bubble cup group 1 long handle tablespoon 1 Italian espresso 30 "whole milk 150" avocado 9 grams

[method] 1. Pour espresso into a coffee cup with a capacity of about 180 kilos. Add avocado paste and stir well. Set aside.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, then turn off the fire, cover with the lid and strainer, quickly twitch the strainer up and down, pour the air into the fresh milk, twitch up and down about 25 times, open the lid and strainer, and rest for about 30 seconds.

3. Use a spoon to scrape off the rough surface of the foam completed by method 2, leaving the fine foam below to set aside.

4. Pour the milk foam from method 3 into the coffee cup of method 1, fill the cup, and then put a little avocado Xiaoding (outside the portion) on top of the foam and garnish.

twenty-seven。 Shufulai

[material] pull milk bubble cup 1 group fire gun 1 Italian espresso 30 "whole milk 150" a little sugar

[method] 1. Pour espresso into a coffee cup with a capacity of about 150 kilos.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, then turn off the fire, cover with the lid and strainer, quickly twitch the strainer up and down, pour the air into the fresh milk, twitch up and down about 25 times, open the lid and strainer, and rest for about 30 seconds.

3. Use a spoon to scrape off the rough surface of the foam completed by method 2, leaving the fine foam below to set aside.

4. Dig the top layer of milk foam from method 3 into the coffee cup of method 1 and fill the cup.

5. Slowly pour in the lower layer of milk from method 1 in 4 cups and let the foam exceed the mouth of the cup by about 1 cm.

6. Sprinkle a little sugar on top of the milk foam in the 5 cups and burn the caramel with a fire gun.

twenty-eight。 Ice cream mocha

[material] 1 long handle tablespoon espresso 60 "cold boiled water 100" chocolate sauce 30 "vanilla ice cream 3 balls ice cubes 1 coffee bean

[method] 1. Add espresso and cold boiled water to the cup and stir well, then add about 6 minutes of ice.

two。 Put the vanilla ice cream into a flower bag and squeeze a circle over practice 1.

3. Sprinkle chocolate sauce in the middle of the circle in practice 2 and garnish with a cup of coffee.

twenty-nine。 Fifth Avenue

[material] long handle tablespoon 1 Italian espresso 60 'fructose 30' cold boiled water 100 'Jundu orange wine 30' orange half ice

[method] 1. Add espresso and fructose to the cup and stir well, then add about 6 minutes of ice.

two。 Cut half of the orange into round slices, then cut into triangular cubes and remove the pouch between the orange petals.

3. Add the triangular orange cups of method 2 to the cup of method 1, and then slowly pour into the cold boiled water.

4. Finally, pour in the Jundu orange wine.

thirty。 Slightly tipsy

[material] 1 sherk cup, 1 long handle spoon, 1 espresso 30 "liquid cream 20" egg yolk 1 fructose 15 "Berish milk wine 30" ice cubes

[method] 1. Add about half a cup of ice to the sherk cup. Pour espresso, liquid cream, egg yolk, Berish milk and fructose into the sherk cup. Cover and shake well. Pour into the glass with ice.

two。 Sprinkle a little liquid cream (except portion) into 1 cup of cooking and garnish.

thirty-one。 Strawberry latte

[material] 1 espresso with long handle spoon 60 'whole milk 250' strawberry syrup 30 'fructose 15' ice cubes

[method] 1. Add strawberry syrup and fructose to the cup and stir well.

two。 Add about 8 minutes of ice to 1 cup, then pour in full-fat fresh milk and stir well.

3. Slowly pour the espresso into the 2 cups of the method to make a layering effect.

thirty-two。 Scherk concentrate

[material] Snow cup 1 espresso 60 "fructose 10" coffee powder a little ice

[method] 1. Add about half a cup of ice to the sherk cup, pour espresso and fructose into the sherk cup, cover and shake for about 30 seconds.

two。 Shake the coffee liquid well and strain off the ice and pour into the cup with foam.

3. Sprinkle a little coffee powder on the foam in practice 2.

thirty-three。 Kangbao blue

[material] 1 mocha pot, 1 bean grinder, 1 cream gun, 1 gas stove, 1 Italian coffee bean, right amount of fresh cream, right amount of hot water

[method] 1. Add about 60 ℃-70 ℃ of hot water to the bottom of the mocha pot to about half of the horizontal height between the pressure relief valve and the bottom of the kettle.

two。 Grind the Italian coffee beans into medium grinding (for example, Pegasus should be ground into 2.5), fill the filter with ground Italian coffee powder and gently scrape it flat.

3. Place the filter in the lower pot and cover the top with a round filter paper (to prevent the coffee powder from flushing into the coffee liquid).

4. Carefully lock up and unload the pot (use a damp cloth to avoid hot hands).

5. Put the locked mocha kettle on the gas stove rack and heat the water from the next pot to the top.

6. Turn to low heat, continue to boil until the water in the next pot is used up and stop rising, then turn off the fire.

7. The coffee solution of practice 6 was extracted and poured into a coffee cup with a capacity of about 90 tons.

8. Put the whipped cream into a cream gun and squeeze into the coffee cup of practice 7.

thirty-four。 Coffee and milk bubbles

[material] pull milk bubble cup 1 group thermometer 1 spoon 1 Italian espresso 30 "whole milk 270"

[method] 1. Pour the espresso into the coffee cup and set aside.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, then turn off the fire, cover with the lid and strainer, quickly twitch the strainer up and down, pour the air into the fresh milk, twitch up and down about 25 times, open the lid and strainer, and rest for about 30 seconds.

3. Use a spoon to scrape off the rough surface of the foam completed by method 2, leaving the fine foam below to set aside.

4. Pour the milk foam from method 3 into the coffee cup from method 1.

thirty-five。 Machiato.

[material] pull milk bubble cup 1 group thermometer 1 spoon 1 Italian espresso 30 "whole milk 90"

[method] 1. Pour espresso into a coffee cup with a capacity of about 90 kilos.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, then turn off the fire, cover with the lid and strainer, quickly twitch the strainer up and down, pour the air into the fresh milk, twitch up and down about 25 times, open the lid and strainer, and rest for about 30 seconds.

3. Use a spoon to scrape off the rough surface of the foam completed by method 2, leaving the fine foam below to set aside.

4. Take the top layer of milk foam from method 2 and put it into the coffee cup of method 1 until full.

thirty-six。 Espresso espresso

Semi-automatic coffee machine 1 bean grinder 1 Italian coffee beans

[method] 1. Grind the Italian coffee beans into a very fine grind and fill them into the filter.

two。 Gently scrape the coffee powder on the filter.

3. Press the coffee powder in the filter with a filler.

4. Tap the side of the filter to let the coffee powder fall from the edge.

5. Lock the filter into the cooking head.

6. Press the number of liquids that need to be extracted, generally, please select 25 Murray 30.

7. Just wait for the extraction to be completed.

thirty-seven。 White doctrine

[material] 1 steel cup, 1 single hot coffee, 150 "rum, 15" fructose, 15 "asparagus juice 50" ice cubes.

[method] 1. Pour the single hot coffee into a steel cup, put the steel cup into a container with ice and water, and wait for the coffee to cool.

two。 Add fructose, rum and asparagus juice to the bottom of the glass, stir well, then add a little ice.

3. Pour the coffee from practice 1 into the 2 cups and serve.

thirty-eight。 French O'Lei

[material] 2 steel cups of hot coffee 150 "whole milk 150"

[method] 1. Heat whole milk to 60 ℃. Pour into steel cup and set aside.

two。 Pour the hot coffee into another steel cup and set aside.

3. Pour 2 single hot coffee and 1 hot fresh milk into the coffee cup at the same time.

thirty-nine。 Turkish coffee

Turkish coffee pot, a bean grinder, a coffee bean, 10 grams of rock sugar, 8 grams of water, 150 kilos.

[method] 1. Grind the coffee beans into a fine grind (for example, Pegasus should be ground to No. 4) and put them in a Turkish pot with rock sugar and water.

two。 Put the Turkish kettle in practice 1 and cook it on an alcohol lamp until it boils.

3. Boil method 2 until the boiling Turkish kettle removes the alcohol lamp and let stand for about 10 seconds. Repeat practice 2. The action of Murray 3 is repeated a total of 3 times.

4. After the last time it boils and the rest is finished, the coffee can be poured out to drink.

forty。 Ice drop coffee

Ice drop coffee pot 1 group bean grinder 1 round filter paper 1 Gala Minita coffee beans 20 grams East African coffee beans 20 grams Sumatra Mantenin coffee beans 20 grams boiled 500 grams ice cubes full fat fresh milk 100 "fructose 30"

[method] 1. Place the filter in the middle pot to prevent the coffee powder from flowing into the lower pot.

two。 After all the coffee beans are ground to a fine grind (for example, Pegasus must be ground to No. 3), the coffee powder is placed in a medium pot and covered with round filter paper in the order of Kenya AA → Raminita → Gold Manning.

3. Place the pot completed in practice 2 on the second floor of the wooden frame (from the beginning of the shelf).

4. After the pot is installed on the first floor, put in ice cubes and boiling water. The ice cubes should be about 9 minutes full.

5. Turn on the regulator of the upper pot and let the round filter paper first. After the filter paper is wet with ice water, change the regulator to a drop rate of 5 seconds to begin to extract the coffee liquid.

6. After the ice water on the pot has been dripped, leave the room temperature for about 3 hours. take out the pot and cover it with plastic wrap and refrigerate it for about 5 hours.

forty-one。 Yega Xuefei, Ethiopia

[material] filter paper type hand coffee group 1 group filter paper 1 hand flushing pot 1 small spoon 1 Yejia sheriff coffee beans 16 grams 90 ℃ hot water 450 grams

[method] 1. Pour a little hot water into the glass pot and pour out the hot water.

two。 Fold the bottom joint of the filter paper; fold the side joint in the opposite direction, fold a small corner on both sides of the bottom of the filter paper, and put it into the filter.

3. Pour the ground coffee powder into the filter and tap the filter to smooth the coffee powder. Use a small spoon to dig a small hole in the center of the coffee powder, pour the hot water into the hand flushing pot, and slowly pour the hot water into the small hole dug in practice 4.

4. Then slowly inject hot water outside in a clockwise direction, pause when the filter begins to lower the coffee liquid, rest for about 20 seconds, and then use the hand to flush the pot slowly outward from the center in a clockwise direction to inward and back to the center at the edge.

5. Repeat practice 4 until the dripping coffee liquid reaches the scale of 300 centimeters, stop filling and remove the filter.

forty-two。 Golden Manning

Siphon coffee pot 1 group stirring spoon 1 alcohol lamp 1 timer 1 pair of wet cloth 1 gold Manning coffee beans 16 grams of hot water 200 grams

[method] 1. Pour hot water into the pot.

two。 Pass the chain of the filter through the pipe of the upper pot, pull the chain out and hook the hook to the pot pipe.

3. Put the upper pot into the lower pot and gently press to make sure it is properly installed.

4. Put an alcohol lamp under the lower pot and ignite the hot water to continue to heat the hot water from the lower pot to the upper pot. At this time, the water in the upper pot will show large bubbles.

5. When the water in the pot is slightly stable, it will show a small bubble, then pour in the ground coffee powder and start the clock.

6. At the beginning, gently press the coffee powder left and right with a stirring stick to make sure that the coffee powder is not caked and is in full contact with hot water.

7. When cooking for about 25 seconds (half of the time required), use a stirring stick to draw a circle, stir 5 Murray 6 times clockwise and then stop stirring.

8. When the cooking time is over, remove the alcohol lamp, then use the stirring stick to draw a circle, stir 5 Murray 6 times clockwise and stop stirring.

9. Take a piece of wet cloth, cover the next pot, and let the coffee liquid in the upper pot drop to the next pot. After the coffee liquid has dropped, remove the pot as soon as possible.

forty-three。 Jamaica Blue Mountains

Siphon coffee pot 1 group stirring spoon 1 alcohol lamp 1 timer 1 pair of wet cloth 1 Jamaican blue mountain coffee beans 16 grams of hot water 200 grams

[method] 1. Pour hot water into the pot. Put the chain of the filter through the pipe of the upper pot, pull the chain out and hook the hook to the pipe, put the upper pot into the lower pot, and gently press to make sure it is properly installed.

two。 Put an alcohol lamp at the bottom of the lower pot and ignite the hot water to continue to heat the hot water from the lower pot to the upper pot. At this time, the water in the upper pot will show air bubbles, and when the water in the upper pot is slightly stable, it will show a small bubble shape, and then pour in the ground coffee powder and start the clock.

3. At the beginning, gently press the coffee powder left and right with a stirring stick to make sure that the coffee powder is not caked and is in full contact with hot water.

4. When cooking for about 20 seconds, use a stirring stick to draw a circle, stir 5 Murray 6 times clockwise, and then stop stirring. When cooking to 40 seconds, remove the alcohol lamp, then use the stirring stick to draw a circle, stir 5 Murray 6 times clockwise and then stop stirring.

5. Take a piece of wet cloth, cover the next pot, let the coffee liquid in the upper pot drop to the next pot, and move the upper pot as soon as possible after the drop is over.

forty-four。 Malabar, India

Siphon coffee pot 1 group stirring spoon 1 alcohol lamp 1 timer 1 pair of wet cloth 1 Jamaican blue mountain coffee beans 16 grams of hot water 200 grams

[method] 1. Pour hot water into the pot. Put the chain of the filter through the pipe of the upper pot, pull the chain out and hook the hook to the pipe, put the upper pot into the lower pot, and gently press to make sure it is properly installed.

two。 Put an alcohol lamp at the bottom of the lower pot and ignite the hot water to continue to heat the hot water from the lower pot to the upper pot. At this time, the water in the upper pot will show air bubbles, and when the water in the upper pot is slightly stable, it will show a small bubble shape, and then pour in the ground coffee powder and start the clock.

3. At the beginning, gently press the coffee powder left and right with a stirring stick to make sure that the coffee powder is not caked and is in full contact with hot water.

4. When cooking for about 20 seconds, use a stirring stick to draw a circle, stir 5 Murray 6 times clockwise, and then stop stirring. When cooking to 40 seconds, remove the alcohol lamp, then use the stirring stick to draw a circle, stir 5 Murray 6 times clockwise and then stop stirring.

5. Take a piece of wet cloth, cover the next pot, let the coffee liquid in the upper pot drop to the next pot, and move the upper pot as soon as possible after the drop is over.

forty-five。 Gorobiana is exquisite

Siphon coffee pot 1 group stirring spoon 1 alcohol lamp 1 timer 1 pair of wet cloth 1 Gorobiana exquisite 16 grams of hot water 200 kilos

[method] 1. Pour hot water into the pot. Put the chain of the filter through the pipe of the upper pot, pull the chain out and hook the hook to the pipe, put the upper pot into the lower pot, and gently press to make sure it is properly installed.

two。 Put an alcohol lamp at the bottom of the lower pot and ignite the hot water to continue to heat the hot water from the lower pot to the upper pot. At this time, the water in the upper pot will show air bubbles, and when the water in the upper pot is slightly stable, it will show a small bubble shape, and then pour in the ground coffee powder and start the clock.

3. At the beginning, gently press the coffee powder left and right with a stirring stick to make sure that the coffee powder is not caked and is in full contact with hot water.

4. When cooking for about 20 seconds, use a stirring stick to draw a circle, stir 5 Murray 6 times clockwise, and then stop stirring. When cooking to 40 seconds, remove the alcohol lamp, then use the stirring stick to draw a circle, stir 5 Murray 6 times clockwise and then stop stirring.

5. Take a piece of wet cloth, cover the next pot, let the coffee liquid in the upper pot drop to the next pot, and move the upper pot as soon as possible after the drop is over.

forty-six。 Antigua Guatemala

Belgian coffee pot group 1 Antigua Guatemala coffee beans 30 grams of water 450 grams

[method] 1. Pour water from the water injection hole into the metal pot, then lock the screw button above the metal pot, and insert a siphon to connect the metal pot and the glass pot (the filter end is placed in the glass pot).

two。 Pour the ground coffee powder into the glass pot, cover the lid, raise the metal pot slightly, open the alcohol lamp lid and jam the metal pot.

3. After lighting the alcohol lamp, the water in the metal pot is heated and transferred to the glass pot through the siphon, which begins to interact with the coffee powder and extract the coffee. When all the water in the metal pot is transferred to the glass pot, the weight of the metal pot will be lifted up, and the alcohol lamp lid will automatically cover and extinguish the flame.

4. When the metal pot stops heating, the coffee liquid extracted from the glass pot will pass through the siphon and return to the metal pot.

5. After all the coffee liquid in the glass pot is transferred back to the metal pot, you can turn on the screw button on the top of the metal pot to relieve the pressure in the pot and prevent the coffee liquid from flowing back to the glass pot again. After turning on the screw button, you can turn on the tap to enjoy the coffee.

forty-seven。 Brazilian Silado

Belgian coffee pot group 1 Brazilian Silado coffee beans 30 grams of water 450 grams

[method] 1. Pour water from the injection hole into the metal pot.

two。 Lock the screw button at the top of the metal pot.

3. Insert a siphon to connect the metal pot and the glass pot (the filter end is placed in the glass pot).

4. Pour the ground coffee powder into the glass pot and cover.

5. Raise the metal pot slightly, open the alcohol lamp cover and jam the metal pot.

6. After lighting the alcohol lamp, the water in the metal pot is heated and transferred to the glass pot through the siphon, which begins to interact with the coffee powder and extract the coffee.

7. When all the water in the metal pot is transferred to the glass pot, the weight of the metal pot will be lifted up, and the alcohol lamp lid will automatically cover and extinguish the flame.

8. When the metal pot stops heating, the coffee liquid extracted from the glass pot will pass through the siphon and return to the metal pot.

9. After all the coffee liquid in the glass pot is transferred back to the metal pot, you can turn on the screw button on the top of the metal pot to relieve the pressure in the pot and prevent the coffee liquid from flowing back to the glass pot again. After turning on the screw button, you can turn on the tap to enjoy the coffee.

forty-eight。 Costa Rica Raminita

Belgian coffee pot group 1 Raminita coffee beans 30 grams of water 450 grams

[method] 1. Pour water from the water injection hole into the metal pot, then lock the screw button above the metal pot, and insert a siphon to connect the metal pot and the glass pot (the filter end is placed in the glass pot).

two。 Pour the ground coffee powder into the glass pot, cover the lid, raise the metal pot slightly, open the alcohol lamp lid and jam the metal pot.

3. After lighting the alcohol lamp, the water in the metal pot is heated and transferred to the glass pot through the siphon, which begins to interact with the coffee powder and extract the coffee. When all the water in the metal pot is transferred to the glass pot, the weight of the metal pot will be lifted up, and the alcohol lamp lid will automatically cover and extinguish the flame.

4. When the metal pot stops heating, the coffee liquid extracted from the glass pot will pass through the siphon and return to the metal pot.

5. After all the coffee liquid in the glass pot is transferred back to the metal pot, you can turn on the screw button on the top of the metal pot to relieve the pressure in the pot and prevent the coffee liquid from flowing back to the glass pot again. After turning on the screw button, you can turn on the tap to enjoy the coffee.

forty-nine。 Kenya AA East Africa Kenya

[material] filter paper coffee group 1 group filter paper 1 hand flushing pot 1 small spoon 1 East African Kenyan coffee bean 16 grams 90 ℃ hot water 450 grams

[method] 1. Pour a little hot water into the glass pot and pour out the hot water.

two。 Fold the bottom joint of the filter paper; then fold the side joint in the opposite direction.

3. Fold small corners on both sides of the bottom of the filter paper and put them into the filter to fit.

4. Pour the ground coffee powder into the filter and tap the filter to smooth the coffee powder.

5. Use a small spoon to dig a small hole in the center of the coffee powder.

6. Pour the hot water into the hand flushing pot and slowly pour the hot water into the small hole dug in practice 4.

7. Then slowly pour hot water in a clockwise circle outward, pause until the filter begins to lower the coffee liquid, and rest for about 20 seconds.

8. Once again, hand-flush the pot slowly outward from the center to inject water in a circle in the direction of the clock, and back to the center in the direction of the clock when you get to the edge.

9. Repeat practice 8 until the dripping coffee liquid reaches the scale of 300 centimeters, stop filling and remove the filter.

fifty。 Hara, Ethiopia

[material] filter paper coffee group 1 group filter paper 1 hand pot 1 tablespoon 1 Ethiopian Hara beans 16 grams 90 ℃ hot water 450 tons

[method] 1. Pour a little hot water into the glass pot and pour out the hot water.

two。 Fold the bottom joint of the filter paper; fold the side joint in the opposite direction, fold a small corner on both sides of the bottom of the filter paper, and put it into the filter.

3. Pour the ground coffee powder into the filter and tap the filter to smooth the coffee powder. Use a small spoon to dig a small hole in the center of the coffee powder, pour the hot water into the hand flushing pot, and slowly pour the hot water into the small hole dug in practice 4.

4. Then slowly inject hot water outside in a clockwise direction, pause when the filter begins to lower the coffee liquid, rest for about 20 seconds, and then use the hand to flush the pot slowly outward from the center in a clockwise direction to inward and back to the center at the edge.

5. Repeat practice 4 until the dripping coffee liquid reaches the scale of 300 centimeters, stop filling and remove the filter.

Tips for making coffee how can coffee powder be made into coffee? Can coffee powder be made into fancy coffee?