How to drink cappuccino at home? The milk bubble pot is pressed to teach.

Guide reading

Cappuccino, which began in the 1930s, is a mixture of espresso, milk and milk foam. Its foreign-style name is eye-catching, and its fragrant taste and delicate taste capture your heart. It is now common in cafes, but Qianjie today will share with you a way to make cappuccino coffee easily at home!

What are the characteristics of cappuccino

The traditional cappuccino is a mixture of one espresso and two portions of steamed milk, which consists of milk and foam. The ratio described on paper is 1:1, but now in many cases there is slightly more milk than foam. The cappuccino in the Art of lattes is described as [cappuccino's foam is creamy, with a comfortable temperature between 60 and 65 ℃, its fullness and comfortable taste, caressing the taste buds.]

We can see several characteristics of cappuccino coffee: ① coffee should be full-bodied and will not be masked by milk flavor; ② milk foam is delicate and full-bodied; ③ temperature is between 60-65 ℃ and the entrance is comfortable.

A wonderful way to make cappuccino at home

The home is rarely equipped with a special coffee machine like a coffee shop. So we have to find another way to make cappuccino coffee with other easily available utensils. Qianjie's plan is to separate the two parts of espresso and steamed milk and conquer them step by step.

Espresso

You can make rich black coffee with grease without an Italian coffee machine, which must be a mocha pot. The mocha pot also comes from Italy. If the Italian coffee maker is standard in Italian cafes, then the mocha pot is standard for Italian families. Making espresso from a mocha pot is very easy. For more information, please visit the previous article, "barista cultivation".

For domestic coffee users, the popularity of mocha pots is not high. This part can also be done in the form of hand flushing. There are several points to pay attention to in the use of coffee beans, try to use some medium-and deep-roasted coffee beans, the mixing with milk will not be covered up by milk, and the coffee taste of medium-and deep-roasted coffee beans will be fuller. The front street here uses sunflower coffee beans (Shirley and Yega Xuefei).

The principle of pine house style is used for reference in brewing, and the purpose is to extract a more complete high-strength coffee liquid. Flannel can be used as a filter if possible, so that the concentration of coffee will be higher. If not, you can use the form of filter cup plus filter paper, filter cup as far as possible to choose slow launching speed, Qianjie this time the use of KONO filter cup.

Using 20g coffee powder, the grinding degree is 20, the standard sieve pass rate is 80% (it is finer than the normal hand-made medium-deep roasted coffee). The ratio of powder to liquid is 1:4, that is, the coffee liquid of 80ml is extracted finally, and the water temperature is 90 ℃.

For brewing, first inject 30ml hot water for steaming for 3 minutes, the medium and deep roasted coffee powder has a good water absorption effect, and 1.5 times the amount of water is injected in order to reduce the coffee liquid falling in the steaming process, because we only extract the front section of the coffee, so we do not need to worry about the bitter taste caused by long steaming. The kettle is kept warm in the steaming process and the water temperature is controlled at 90 ℃. When the time is up, water is injected around the center directly, and the filter cup is removed when the coffee liquid of the filter cup reaches 80ml, so that the espresso liquid we need is finished.

Steam milk bubbles

In terms of milk foam, there is indeed a lot of inconvenience without the steam bar of the Italian coffee machine. But there are always many ways. Such as an electric bubble maker or a milk bubble pot. The former is by creating a whirlpool to fill the air into the inside of the milk to send out the foam, while the latter is by repeatedly pulling the metal net to produce gas inside the milk, resulting in delicate milk foam.

Electric milking machine (left), manual milk pot (right)

The picture comes from enthusiastic netizens.

Of course, the omnipotent pressure pot can also dispose of milk foam, and its principle is the same as the milk bubble pot. First heat the milk to 65 ℃, which can be heated in a microwave, pan or even steam. Then pour the milk into the kettle, and then hit the pressure bar up and down for about 30 seconds. The milk volume expands by 1 stroke and 2. If there are relatively large bubbles on the surface, the thick bubbles can be scraped off with a spoon.

Then you can fully blend the coffee with steamed milk, and even pull out a simple flower pattern, first add a small amount of milk to the cup and mix with the coffee, and then blend the picture as usual, in this way, a cup of homemade cappuccino coffee is done!