What can I add caramel macchiato _ Starbucks caramel macchiato how to order good?

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Freshly extracted espresso, fused with caramel sauce. Add hot milk and you have a cup of caramel macchiato that heals the heart. Since the introduction of this Italian coffee machine, Huijia KD-270S, in Singles Day last year, it has opened the door to all kinds of fancy coffee. Caramel macchiato is also one of the favorite flavors. For some time, I have been often asked: which coffee machine do you use in front street coffee? Today, I would like to introduce to you the machine I am currently using through a fancy coffee.

Use materials

150 grams of milk

About 15-17 grams of coffee beans

35 grams of caramel sauce

1 tablespoon of caramel sauce

The practice of caramel macchiato-Huijia coffee machine

This machine is the Huijia KD270-S, and I chose the white one at that time. With an average of 1-2 cups of coffee a day, this machine is very suitable for home use. On the left is the steam pipe, in the middle is the bubble head, and on the right is the hot water pipe. The button on the left side of the machine like the ear is the steam pipe control handle, and the right ear is the hot water pipe control handle, which can control the release of hot water separately. In the upper left corner, there is a display of the temperature of the milk and the pressure of brewing coffee. There is a water level window behind the hot water pipe on the right. The top row is the control panel of the bubble head, which can be automatically controlled for a single espresso or a double espresso, or manually. At the bottom is the water tray.

Start the coffee machine and preheat the cup upside down on the coffee machine.

First prepare the raw materials, in which caramel sauce can be sold on the market or homemade.

At the top of the cooking handle, there is a separate filter that can be removed. Fill the coffee powder into it before extracting the coffee.

Before using the cooking handle, choose a single portion for a wash, which is also preheated. Then remove the handle and use the kitchen paper towel to dry the residual moisture from the filter.

Heat the caramel sauce and pour it into the coffee cup.

Put the ground coffee powder into the handle filter

After loading the coffee powder, scrape the coffee powder flat with your index finger from top to bottom, bottom to top, left to right, and right to left. The excess coffee powder can be scraped off directly.

Using a filler to squeeze the coffee powder vertically, the picture is a schematic of me taking a picture, so the coffee brewing head at the bottom is uneven. Normally, hold the handle of the cooking head in one hand and squeeze in the direction of the vertical horizontal line of the filler in the other. The strength of the squeeze needs to be adjusted according to the type of coffee powder you choose. The correct extrusion can ensure the correct extraction of espresso.

Install the brewing handle on the brewing head of the coffee machine and select a single portion for extraction. The color of the extraction will be dark brown at first, and then it will slowly turn reddish brown.

The coffee liquid will turn a light brown at the end of the extraction. The general extraction process is 25-35 seconds. If the extraction time is too short, it may be less coffee powder or too coarse coffee powder, and finally the coffee oil is less and the color is light. If the coffee powder is too much or too fine, the extraction time will be longer, and the final coffee color will be darker and bitter.

Extracted coffee can be judged by the oil layer to determine whether the extraction is perfect. The perfect espresso will have a thick layer of gold oil foam, namely crema, which is thick, full-bodied, not bitter and astringent. If the oil is watery, it is easy to disperse, and if the taste is light and sour, the extraction is not perfect.

Release some remaining steam from the steam head before dispelling the foam.

The cups and milk are both refrigerated. At the beginning, the steam head is on the surface of the milk to ensure that the air enters, and the foaming process increases the volume of the milk by 1.3-1.5 times. What we are going to do today is a caramel macchiato. We hope that the milk foam will be thicker and float on the coffee surface in a large area, so we can appropriately increase the foaming process to make the foam thicker. When the milk reaches about 38 degrees Celsius, ensure that the foaming is completed, sink the steam pipe into the milk, make it produce a whirlpool, and carry out the beating process, that is, let the air bubbles disappear with the rotation of the milk, and all the rest are dense small bubbles. The whole egg similar to sponge cake has been whisked away.

Blend the milk foam into the coffee, then float the milk foam on the surface of the coffee and decorate it with caramel sauce.

Tips

1. The weight of coffee beans is about equal. Generally 15-17 can be extracted once, skilled low partners can not weigh according to experience, unskilled according to the weight of coffee beans. In fact, it will be adjusted according to the baking degree of beans. If the extraction is too long, there are more beans, and if the extraction is too fast, there are fewer beans.

2. Milk foam can be thicker.

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