Introduction to coffee: the correct way to make authentic cappuccino coffee gold ring

As people become more and more obsessed with coffee flowers, so that many baristas have to show their strength when producing lattes, Australian white coffee and even cappuccino coffee ~ this makes many friends begin to confuse a question: "so is there really a difference between a cappuccino and a latte?" "

The origin of cappuccino

Cappuccino is the transliteration of "Cappuccino", a word derived from the Italian word "Cappuccio- headscarf". Careful friends may have noticed that the two words refer to the difference between the letter n, which is the inspiration for the cappuccino style-the church of St. Francis, the church of Capuchin.

The church wore a dark brown robe and a pointed hat folded from a headscarf when it came to missionary work in Italy. At that time, the Italians had an idea to beat the milk into a dense and stable foam and pour it into the espresso. The coffee in the cup showed a circle of brown close to the color of the robe, and then molded the milk on the surface of the coffee with a spoon to form a pointed hat. Because the pronunciation of Capuchin and Cappucci is similar, the Italian put n into Cappuccio without changing the rhythm of pronunciation, and finally named the cup of milk coffee after the word Cappuccino.

Why does cappuccino coffee have a "coffee golden circle"?

With the advent of cappuccino, many Italians slowly began to accept milky coffee, as milk foam pointy hats need to be shaped, increasing the production time, slowly people no longer make cappuccinos on cappuccino. But tradition cannot be lost, and cappuccino still retains the appearance of a circle of brown coffee while leaving dense milk bubbles "hats" above the mouth of the cup to commemorate the missionaries.

As a result, there is a tradition that cappuccino coffee should have a "coffee golden circle". It is well known that when coffee is mixed with milk, brown coffee will turn light brown. To keep the "golden circle of coffee", it is necessary to make sure that the milk will not wash away the coffee oil. Then the foam should be thicker and thicker so that the foam forms a protective layer between the milk and the fat.

Why doesn't cappuccino coffee pull flowers?

The thickness of the milk foam for making coffee flowers is 1cm, which has strong fluidity and can be evenly mixed with espresso to produce a flower pattern. Making cappuccino requires not to rinse the coffee oil and retain the "coffee golden circle", which also shows that espresso cannot be evenly mixed with milk.

At the same time, in order to prevent the foam from collapsing when it is higher than the mouth of the cup, and to have enough surface tension to maintain a stable state at the mouth of the cup, the thickness of the foam needs to be sent to the thickness of 1.5cm, so the thickness of the foam is weak and cannot be used to make a flower pattern.

What should I do with a qualified cappuccino?

/ the choice of coffee cups

The front street uses the 180ml tulip coffee cup when making cappuccino coffee. Compared with the coffee cup with round bottom, the high barrel cup with narrow bottom and wide top can highlight the shape of cappuccino "hat".

/ Italian coffee extract

The espresso produced by Qianjie Coffee is made of sunflower warm coffee beans made from Shirley buckets and sun Yega Chevrolet. To make cappuccino coffee single espresso, the extraction scheme is 20g coffee powder extraction 35g coffee liquid is divided into two parts, extraction time is 27 seconds. (you can also directly make a single espresso. The front street extraction parameter is 12g coffee powder to extract 30g coffee solution for 23 seconds.)

/ use refrigerated fresh milk

Fresh milk can retain protein and milk fat more completely. Protein is the key to the formation of milk bubbles, and milk fat can further stabilize the foam and slow down the rupture rate, while also adding a mellow taste to the coffee.

/ get rid of milk foam

Choose a small milk tank and pour it into 150ml to refrigerate the fresh milk. Before entering the milk tank, the steam stick is deflated to drain the steam water condensed in the outlet hole, put the steam stick into the 1cm under the milk level and turn on the steam switch. When turned on, the steam will squeak when it comes into contact with the milk surface. This step is called inflation and is a step in the formation of milk bubbles.

The longer the inflation time, the thicker the bubble thickness! Cappuccino foam thickness is 1.5cm, so when you get rid of the foam, hear 6-7 squeak and then stop inflating, and adjust the vat to a 45-degree angle to create a whirlpool to sweep away the coarse bubbles (not squeaking at this time). Milk can be dried when heated to about 55 degrees Celsius.

Shake the milk tank before injection to avoid the delamination of milk foam and milk

The phenomenon of foam and delamination of milk begins to occur after the milk stops being whipped. We need to find a fulcrum on the table and shake the vat clockwise by turning our wrists to keep the milk and foam in a state of fusion before injecting it.

/ pour milk foam into espresso

Qianjie also said that when milk is injected, the oil of espresso can not be washed away. If milk is injected directly, the coffee oil must be washed away. So the first thing we need to inject is milk foam, which forms a protective layer between milk and grease and then injects milk. But the milk is heavier than the foam, and the first thing to inject must be milk. What do we have to do to get the foam injected first?

(highlight) aim the nipple tip at the center of the espresso level, then tilt the vat slightly until it is nearly poured out, but don't pour it in first, stop! Let the foam condense in the position of the nipple tip and then slowly inject it into the center. In the step of injecting the foam, you can inject the center of the foam in a stable position without merging in a circle or shaking your wrist.