On cappuccino coffee (Coffee cappuccino) teaching

Coffee cappuccino (cappuccino coffee)

Song (milk is used to coffee), use to express love; another song (Cappuccino) to express love for cappuccino. In the field of expertise, the iconic skill of qualified Barista (barista) is to make the perfect cappuccino, such as drivers driving, bartenders throwing bottles, and in the early 20th century, when the Italian Archibxia invented the steam pressure coffee machine, he also developed the cappuccino. Cappuccino is an Italian coffee mixed with the same amount of Italian espresso and steamed milk. At this time, the color of coffee is like a cappuccino monk covering a dark brown coat with a headscarf, hence the name caffeine. Traditional cappuccino coffee is about 25-35ml (professional tournament standard) Espresso (espresso), combined with the coffee machine steam system to form a full cup of milk foam.

The following is the teaching process:

Espresso making parts (handle, handle).

Gauge: divided into single (single head) and double (double head), extract one or two cups of coffee.

The amount of coffee powder is about 7g for single head and 14g for double head.

Species: traditional diversion mouth handle, bottomless handle (you can see the performance of coffee extraction).

Operation of Italian bean mill

Bean grinder: Italian special grinding equipment, bean warehouse 1KG quantity; powder cartridge 6 powder grid (about 7g per lattice)

Powder: operated with the right hand, in the palm of the hand.

Handle powder: the right hand operates the powder plucker and the left hand controls the direction of the handle

The method of plucking powder: pull it to the end and let it bounce back automatically to ensure that the powder is accurate.

Loading state: coffee powder appears as a hill on the powder cartridge

Note: try to prevent powder falling on the table.

Fill in

Technique: the right index finger forms the word "one", and it is operated twice.

Direction: the first time in (to prevent spilling), the second time to the powder cartridge (excess coffee powder falls back to the powder cartridge for second use)

Cleaning: coffee powder on the ear of the cleaning handle

Note: shorten the opening time of powder cartridge, all action diversion nozzles as for out-of-warehouse operation.

Filling and pressing

First time: 10kg pressure, (illy standard)

Knock: the small head of the cake hammer hits the handle ear twice.

Purpose: knock the surrounding coffee powder into the middle of the pressed powder

The second time: 20kg pressure, (illy standard)

Operating posture: right foot in front, left foot behind, fingers to the right thigh, arms perpendicular to the powder box to facilitate force, the body slightly forward.

Milk selection

Brand: Nestle, Yili, Mengniu (other brands are basically available)

Storage temperature: 5 degrees is the best in the freezer.

Fat content: 3.3 or above

Utensils: 600ml flower jar.

3 essentials for finding contact points

1. Steam pipe is attached to the cylinder with a sharp tip

2. The sprinkler is buried in the milk 1cm.

3. The selected point is about 1Compact 3 on the right.

Essentials of making milk foam

1. Empty spray, pull out, find points (above)

2. Turn on the steam to the maximum (fast)

3. The vat moves down slowly (the foam generation process is completed before 35 degrees)

4. Stable, forming whirlpool (absorbing coarse bubbles)

Temperature: rise to about 65 degrees

6. Turn off the steam (fast, look at the cylinder tool)

7. Wipe, reset, empty spray.

Deal with milk foam

1. Jitter up and down

2. Back and forth in two flower vats (about 3 times)

3. Shake

How to hold the cup and jar of beginners

1. The cup handle is vertical to itself.

2. The mouth of the cup is tilted to the right

3. Thumb and index finger clamp the cylinder mouth

Before making a heart-shaped cappuccino, select 1 / 3 points.

Heart-shaped cappuccino coffee molding state (first cup).

(second cup) the state in which cappuccino coffee is formed.

At the end of the demonstration, professional learning operation summary: study hard, practice hard, attentiveness, flexibility and so on.

Equipment: Pegasus double head, double spray semi-automatic coffee machine (origin: Italy)

Raw material: Italian coffee beans (Italian roasting, preferably made of Arabica and robusta)

Milk: Mengniu pure milk

Lecturer: coffee note (Lao Cao)

Special thanks to the photographer: Yang Xia, student of coffee professional class.

Tips for the operation of heart-shaped cappuccino coffee:

Select point: cup 1\ 3

Small flow injection (high 10cm)

Go down: rush up with a large flow and keep the increased flow shaking from side to side

Collect: put it away and take it out in a straight line so that it is full without overflowing.