Coffee brewing Starbucks Coffee making

Cappuccino

The color of this coffee is like the headscarf worn by Italian monks, so it is named cappuccino (coffee with cream cubes). Accompanied by cinnamon sticks, and then sprinkled with lemon juice, showing a complex flavor. Is the most familiar Italian coffee items. It is fancy coffee with equal proportion or even more milk in the thick and full-bodied ESPRESSO. With the warm seasoning of milk, the originally sweet and bitter coffee becomes smooth, sweet and rich, even those who are not used to drinking coffee can not compete with the fragrant taste of latte. Like cappuccino, lattes are suitable for drinking in the morning because they contain a lot of milk. Italians also like to use it to warm their stomach and go with breakfast. Many people do not understand the relationship between lattes and Olei. In fact, lattes are Italian New year milk coffee, steaming milk in the way of machine steam, while Oulei is French coffee. They boil the milk over fire, and the taste is warm and smooth.

Use utensils and materials.

The amount of deep-roasted coffee beans is moderate.

Moderate amount of milk (coffee\\ proportion of fresh milk: 1:1)

Practice:

1. Soak the cup (warm cup) in hot water to raise the temperature, then pour out the excess water for use.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler, flatten the coffee powder with a press stick, then buckle the filler to the espresso machine extraction port, and extract the ESPRESSO (coffee\\ fresh milk at 1:1).

3. Take the right amount of milk and put it under the steam nozzle of the espresso machine to steam it into hot milk.

4. Pour the steamed milk into the cup.

5. Shake the cup up and down to make the foam rise

6. Finally, pour the ESPRESSO into the cup slowly.

The characteristic of Latte is that the taste of milk is heavier than that of coffee, so it must be greater than 1 stroke 2 milk.

Preparation method: pre-heat the deep-fried coffee, pour it into a small coffee cup, add 2 tablespoons of granulated sugar, float with 1 tablespoon cream, sprinkle with lemon juice or orange juice, and insert the cup with cinnamon sticks instead of spoons.

The ingredients of latte:

The amount of deep-roasted coffee beans is moderate.

Moderate amount of milk (coffee\\ proportion of fresh milk: 1:1)

Brewing steps:

1. Soak the cup (warm cup) in hot water to raise the temperature, then pour out the excess water for use.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler, flatten the coffee powder with a press stick, then buckle the filler to the espresso machine extraction port, and extract the ESPRESSO (coffee\\ fresh milk at 1:1).

3. Take the right amount of milk and put it under the steam nozzle of the espresso machine to steam it into hot milk.

4. Pour the steamed milk into the cup.

5. Shake the cup up and down to make the foam rise

6. Finally, pour the ESPRESSO into the cup slowly. Latte coffee because of more fresh milk, generally use mugs.

3. Ice mocha coffee at the forefront of fashion

The most popular mocha coffee was the name of the busiest port in the world at that time. In the motor). Chocolate has always been a good friend of coffee, and ice mocha has sublimated their relationship to the extreme. It tastes sweet, lubricated and sweet, so it is suitable for people who like sweet coffee.

The practice of iced mocha

1. Use a mocha pot to make coffee, or an American coffee maker, but make it a little thicker.

2. Put ice cubes in the glass, add milk until six minutes full, then add a little fructose and stir evenly.

3. Take another cup, pour into the coffee, add a little chocolate sauce and stir well.

4. Pour the coffee into the glass and add whipped cream to the top.

5. Sprinkle chocolate cookie crumbs, then insert chocolate chips and chocolate biscuits diagonally on the edge of the cup.

Legend has it that one morning in the 6th century AD, Kalki, a shepherd living in the Kafa Alpine region of Ethiopia (present-day Ethiopia) on the African continent, drove his sheep along the mountains as usual. after eating a red fruit, the hungry sheep suddenly kicked their heels and even screamed excitedly. Cuddy was very worried, but the next day the sheep were safe and sound. This unexpected surprise made Cuddy collect and try the red fruit himself. He also felt excited and happy. Later, after he told the monks in the nearby monastery, the monks also began to cook the red fruit, and the atmosphere of evening prayers was very lively and joyful. As a result, the exotic berries that should only be found in the sky quickly spread to all parts of the world outside the Kafa region. And this strange berry is today's coffee beans. Ethiopia is an agricultural country with a history and tradition that can be called the origin of coffee, while the Seymour place in the south is the main producer. Here, because of the suitable climate, it is especially suitable for the cultivation of coffee trees, so by far, the best original species of coffee is still the fine coffee trees in Ethiopia. Its coffee beans are small and fragrant and sour, which is what we often call "mocha" coffee. It is unique in the world with its unique sour taste, rich texture and soft flower fragrance.

4. Italian espresso

It usually takes 7 grams of coffee powder and 40 to 65 milliliters of water to make a small cup of espresso. If you want the coffee to be stronger, you can reduce the amount of water. Boiled Espresso should be placed in a thick, small coffee cup that is pre-heated, and it will not taste until it is hot.

The coffee beans that make espresso are usually Arabica beans. It doesn't matter whether you brew Espresso with single beans or not. You have a lot of freedom to choose.

To some coffee merchants, the coffee beans used to make espresso are a mixture of several Arabica beans.

The coffee powder for making espresso should not be ground too fine, which will cause the coffee to be over-extracted and make the coffee taste bitter. On the contrary, the coffee will not be ground too thick, so the extracted coffee will taste too light.

The most important sign of a good espresso is that it has a light camel-colored emulsion (Crema), which is a mixture of fat, water and air in the coffee during the extraction process. The emulsion should be uniform in color, about 3 cm to 5 cm thick, shake the coffee cup gently, and this layer of emulsion will stick to the wall like thick syrup. If the emulsion is dark brown or even black, the coffee is overextracted; if it is yellowish, the coffee has not been fully extracted.

The way of Italian coffee:

The characteristic of Italian coffee is shown in its English, that is, a fast word can be made for no more than ten seconds and drink quickly, because there are only two or three mouthfuls. The first thing Italians do when they get up is to make a cup of coffee, almost from morning to night for both men and women. Espresso is an espresso served in a small cup.