50 fancy coffee recipes that you must learn to open a coffee shop 50 cups of coffee will be made public to realize your entrepreneurial dream.

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50 fancy coffee recipe tutorials are made public:

1. Russian coffee

[material] Hot coffee 150 grapefruit jam 9g

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

2. Cloud coffee

[material] single hot coffee 180 tons marshmallow right amount

[method] pour the hot coffee into the coffee cup, and then add the right amount of marshmallow.

3. Irish coffee

[material] Irish coffee group 1 lighter 1 single hot coffee 150 "Irish Whiskey 30" rock sugar a little foamed whipped cream

[method] 1. Add Irish Whiskey and rock sugar to the Irish coffee cup and heat the cup on a special alcohol lamp holder. Turn the cup slowly during heating.

2. Heat the wine in the cup, melt the rock sugar and smoke slightly, turn off the alcohol lamp, remove the glass, light the wine with a lighter, let the wine burn in the glass for about 5 seconds, then cover with the coaster and turn off.

3. Pour one cup of hot coffee into 2 cups (about 8 cents full).

4. Squeeze an appropriate amount of whipped cream into 3 cups.

4. Royal Coffee

[material] Royal coffee spoon 1 single hot coffee 160 "brandy 15" a little rock sugar

[method] 1. Pour the single hot coffee into the coffee cup.

2. Add a little rock sugar to the royal coffee spoon and put it on the coffee cup.

3. Pour the brandy into the royal coffee spoon, and light the fire to let the burning brandy dissolve the rock sugar in the royal coffee spoon, waiting for the sugar liquid to drip slowly into the coffee.

5. 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.

2. 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.

6. Vienna Coffee (1)

[material] single hot coffee 180 kilos foamed whipped cream

[method] 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 yuan cinnamon powder a little cinnamon stick 1 branch whipped cream right amount

[method] 1. First sprinkle a little cinnamon powder on the bottom of the coffee cup.

two。 Pour the single hot coffee into the coffee cup of practice 1.

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

8. Iced Coffee Float

[material] 1 steel cup, 1 single hot coffee, 200 "fructose 30" vanilla ice cream, 1 ball of ice, a little chocolate sauce

[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。 First add fructose, cold coffee and a little ice to the bottom of the cup.

3. Finally, put a ball of vanilla ice cream on the edge of the cup and sprinkle with a little chocolate sauce.

9. Vietnamese iced coffee

[material] A steel cup, a single hot coffee, 200 "condensed milk, 90" 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。 First add condensed milk to the bottom of the cup, and then add a little ice.

3. Pour the coffee cooled by method 1 into the cup of method 2.

10. Black crystal iced coffee

[material] 1 steel cup, 1 snow cup, 1 single hot coffee 100 "fructose 15" liquid cream 10 "coffee jelly 1 ice cube

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

two。 Add 1 pound and 3 cups ice to the sherk cup, then pour in the coffee, fructose and liquid cream from the first step and shake well.

3. Cut the coffee jelly into pieces and put it into the cup, then pour the coffee shaken from practice 2 into the cup.

11. Tira Misu Coffee smoothie

[material] smoothie machine 1 cream gun 1 mixing stick 1 Italian espresso 45 "coffee wine 30" fructose 30 "whole milk 30" coffee smoothie 9 grams ice 1.5 cup fresh cream right amount of cocoa powder

[method] 1. Pour the whipped cream into the cream gun and set aside.

two。 Add all ingredients except whipped cream and cocoa powder to the smoothie machine, cover and begin to beat. Stop the smoothie machine until the ice is completely broken.

3. Pour the finished smoothie into the cup, squeeze a large amount of whipped cream, use a mixing stick to scrape the fresh cream along the edge of the cup, and finally sprinkle with cocoa powder to garnish.

twelve。 Biscuit coffee smoothie

[material] smoothie machine 1 cream gun 1 Italian espresso 45 'chocolate sandwich biscuit 3 slices of fructose 30' whole milk 30 'coffee smoothie 9 grams 1.5 cups ice cream right amount

[method] 1. Pour the whipped cream into the cream gun and set aside.

two。 Add all the ingredients except 2 pieces of commercial chocolate cream biscuits to the smoothie machine, cover and begin to beat. Stop the smoothie machine until the ice is completely broken.

3. Pour the finished method 2 smoothie into the method 1 cup, take a piece of commercial chocolate cream sandwich biscuit and sprinkle it on the smoothie, then squeeze an appropriate amount of method 1 whipped cream, and finally put a piece of market chocolate cream sandwich biscuit to decorate.

13. Caramel smoothie

[material] smoothie machine 1 cream gun 1 knife 1 plate 1 espresso 45 coffee jelly 1 caramel syrup 30 whole milk 30 fructose 15 coffee smoothie 9 grams ice 1.5 cup fresh cream appropriate amount of caramel sauce

[method] 1. Chop the coffee jelly into the cup and set aside; pour the whipped cream into the cream gun and set aside.

two。 Add all ingredients except whipped cream and caramel sauce to the smoothie machine, cover and begin to beat. Stop the smoothie machine until the ice is completely broken.

3. Pour the finished smoothies into the 1 cup, squeeze the right amount of whipped cream, then garnish with a little caramel sauce.

14. Original coffee smoothie

[material] 1 Italian espresso 45 'coffee beans 2 fructose 45' whole milk 30 'coffee smoothie 9 grams ice 1.5 cups

[method] 1. First pour the coffee beans and ice into the smoothie machine.

two。 Then add fructose to the smoothie machine.

3. Then pour the espresso into the smoothie machine in practice 2.

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

5. Press the smoothie machine button to start stirring, with the top stirring stick to assist the beating.

6. Stop stirring until the ice is completely broken, pour the finished smoothie into the cup and decorate with 1 coffee bean (outside the portion).

15. Banana mocha smoothie

[material] smoothie machine 1 knife 1 plate 1 slice espresso 45 "banana 1 chocolate sauce 45" fructose 15 "whole milk 30" coffee smoothie 9g ice cups 1.5 cups

[method] 1. Peel the banana, set aside 3 banana slices and put the rest in the smoothie machine.

two。 Add the remaining materials to the smoothie machine, cover the lid and begin to beat. Stop the smoothie machine until the ice is completely broken.

3. Pour the finished smoothies into the cup, place the banana slices reserved by method 1, and garnish with a little chocolate sauce.

16. Mocacino-carving

[material] pull milk bubble cup 1 group thermometer 1 toothpick 1 espresso 30 "whole milk 150" chocolate sauce 20 "

[method] 1. Pour espresso into a coffee cup with a capacity of about 180 kilos. Add chocolate sauce and mix 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 20 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. Slowly pour the foam from method 3 into the cup of method 1 until full.

5. In practice 4, the milk foam on top of the coffee cup is squeezed with several circles of chocolate sauce in a concentric circle (outside), and then draw lines from the inside to the outside with a wooden fork, and then carve out a radial decoration.

17. Caramel macchiato

[material] pull milk bubble cup 1 group thermometer 1 Italian espresso 30 "whole milk 80" caramel syrup 15

[method] 1. Pour espresso into a coffee cup with a capacity of about 180 kilos. Add caramel sauce and mix well. Set aside.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, 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, then open the lid and strainer.

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 foam of method 3 into the coffee cup of method 1, fill it into half a cup, then slowly pour in the fresh milk under the foam of method 3 until the cup is full.

5. Squeeze a little caramel sauce on top of the coffee cup and draw lines to decorate at will.

18. Cappuccino-heart-shaped flower drawing

[material] pull milk bubble cup 1 group stainless steel flower cup 1 thermometer 1 Italian espresso 30 "whole milk 150"

[method] 1. Use a semi-automatic espresso machine to extract 30 teners of espresso and pour into a coffee cup with a capacity of about 180 tenders. Set aside.

two。 Pour the whole milk into a pull-type milk bubble cup, insert the thermometer, heat the water to about 60 ℃, 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, then open the lid and strainer.

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 method 1 until the cup is full.

19. Latte-Leaf pull Flower

Semi-automatic espresso machine 1 stainless steel flower cup 1 thermometer 1 espresso 30 "full milk 190"

[method] 1. Use a semi-automatic espresso machine to extract 30 teners of espresso and pour into a coffee cup with a capacity of about 220 tenders. Set aside.

[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.