How to dispose of the milk foam, the principle and usage of the French kettle.
"Boss! Is there a tool that can make hot bubbles without an espresso machine? "
"try a 20-yuan French pressure kettle and send a spoon."
French pressure kettle, also known as French filter kettle. According to James Hoffman in his book "Coffee Map of the World": it can be traced back to France in the 1850s, when two Frenchmen, Meyer and Delphi, invented the "piston filter coffee device" and applied for a patent. Then it was named "French pressure pot" and went on sale. But the initial sales are not satisfactory, because if you do not press and hold the pressure bar to keep the filter in a steady state when pouring coffee, the center of gravity of the filter will shift, so that the coffee particles will flow into the cup along the offset gap, easy to take a sip of coffee and a mouthful of dregs.
Until the 20th century, the Italians registered a modified version of the patent, and a set of springs were added to the filter screen of the improved pressure kettle, which increased the slippage and ensured the balance of the filter screen, so that when the pressure rod was pressed, the filter screen could be flush with the bottom of the container, and no more escape channels were created for coffee particles. In this way, people gradually began to realize the convenience of the law kettle.
Its structure is not complicated! The body of the pot, the pressure bar, and the spring with a metal filter; the way to make coffee is just as simple: as soon as the powder is put, the water is poured, and the rod is pressed, the coffee is ready!
However, today's French pressure pot filtration is not the point! The focus is on its other uses-"whipping away foam". In the past two days, our friends asked backstage how to pull flowers without an Italian coffee machine, so we invited the king of performance-French kettle ~ preparation materials: French kettle, flower jar, milk, coffee concentrate, arbitrary heating source, thermometer.
1. Extraction and concentration: let's first extract the concentration. In the absence of a coffee maker, there are many ways to get concentration, such as mocha pots and coffee capsules. )
2. Heating milk: how to measure the amount of milk to be used? All we have to do is take the latte cup capacity minus the concentrated weight. For example, the 250ml capacity cup used in the front street later, we subtract the concentrated weight 30ml, that is, milk around 220ml. You can use any heating tool to heat the milk to 68 degrees ±3 degrees. This temperature is just enough to stimulate the lactose in the milk. The milk will be sweeter and the temperature will be just right after bubbling.
3. Beat the milk foam: pour the heated milk into the French kettle for pressing
Key summary: as we all know, the steam bar foam step of the Italian coffee machine is mainly divided into: air intake, beating, fusion, and the French pressure kettle is no exception, the same three steps, the difference is that the French pressure pot these three steps need to be realized step by step, and can not be like the Italian machine steam stick "FAW in place". Air intake: quickly press 5 times to inject air from top to bottom (this is a latte thick foam, such as cappuccino thickness can be added a few more times), as shown in the following figure.
Beating: place the metal filter under the foam and press it continuously until the foam rises to the desired thickness. This step is to cut the milk foam and decompose it into several tiny bubbles, so that the final milk foam will have a dense texture.
4. Pour the cylinder: pour the pressed milk into the flower-drawn container and pour the cylinder repeatedly. (the function of emptying the cylinder is to fully merge the milk and foam.)
5. Pull flowers: you can begin to pull flowers.
In addition to hot milk foam, it can also play cold milk foam! That is, there is a disadvantage in the suppression-- it is a bit of a waste of hands.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
The liquid surface of coffee flower is too dirty, the fusion skill of coffee flower, how is it made?
A friend asked Qianjie in a private message: why is my background so floral? how do you achieve the clean background in your article? The main reason for the dirty background is that the fusion stage is not done well. The poor fusion not only makes the liquid surface of the drawing unclean, but also leads to uneven concentration distribution (one mouthful of milk and another mouthful of coffee.
Coffee is over-extracted, what is the reason for insufficient extraction? what does over-extraction mean?
To define whether a cup of coffee is good or not, perhaps everyone has different taste requirements. Some people like the fragrance of flowers, some prefer fruit rhyme, while others prefer black nut notes. But most people can agree on the taste they don't like, such as dry sour taste, charred bitterness, mixed wood taste and so on. Flush essence in the hand