Mexican Coffee: MAGIC, what does Mexican Coffee represent
There is such a coffee that it is rarely listed on the menu of cafes and baristas in many countries do not even know it exists. But if you are standing in front of a barista in Melbourne and ask him for a "Magic", he will understand. Then I will bring you a very full-bodied cup of espresso.
This is an unpopular espresso that you don't know how to translate. You can call it magic coffee, magic coffee, or magic coffee. In short, in the eyes of baristas in Melbourne, the word "Magic" is used to describe a delicious and attractive espresso drink. In terms of cup size, Magic Coffee is usually made from 120ml-170ml 's coffee cup, and baristas often don't make it full. It looks bigger than 90ml and a little smaller than 200ml, and the coffee concentration is the same when tasting it.
From left to right: Australian White, Magic, Piccolo from the point of view of production skills, Magic will use double ristretto as the base and add mixed milk with dense thin bubbles (less than 0.5cm). Cafes that produce Magic usually use ceramic cups 5 to 6 ounces, and the milk is fused to about three-quarters of the height of the cup, which looks like a flat white with less milk. The double short pattern, coupled with a small proportion of milk, with silky thin foam, weakens the bitterness of the coffee and allows the bean aroma to be displayed more gorgeously. Just to satisfy those who pursue a strong taste of coffee, but do not want to eat too much milk, will not occupy the stomach after drinking. Magic can be said to be one of the masterpieces of Melbourne Coffee, and it is only popular locally at present. Like the origin of flat white, it belongs to the product of the continuous pursuit of boutique Italian style by local coffee makers. With regard to the birth of Magic, Qianjie can not find a more detailed record of its origin, and there is no unified standard for its production proportion.
Usually, Magic doesn't appear on the fixed Italian menu in cafes as a formal alternative, and some cafes don't even have special Magic cups. It exists more as a hidden menu in the mouth of baristas, waiting for coffee lovers from all over the world to "unlock" and tap its charm. When you walk into a cafe that does not contain Magic on the menu and order a cup of magic coffee, the barista may directly fill it with a Flat White cup or latte cup, then mix it into about 7 cents full of milk, and adjust the milk quantity, temperature, foam thickness and other details according to the characteristics of the coffee beans, so as to "tailor" your own Magic.
In Qianjie, when reengraving the Magic of espresso, the cup uses a ceramic cup with 150ml capacity. The espresso bean is a sunflower sunflower made in the store, and the concentrated base is Ristretto, which fuses the hot milk with thin bubbles until the cup is full. On the same day, the extraction parameters of Espresso are as follows: 19.8g coffee powder, 30s, 37g coffee liquid. Here, the extraction scheme of Ristretto is to take only 70% of Espresso, that is, 19.8g coffee powder, and extract about 25g coffee liquid in 21 seconds. Try to control the thickness of the foam at 0.3 cm and hit the temperature to 55 degrees Celsius for direct taste.
Left: Ristretto right: Espresso Front Street tasted this cup of Magic coffee, the entrance is first very domineering coffee flavor, let people frown slightly, after swallowing is the sweetness of milk, and the smell of caramel cocoa left in the mouth. The light and slippery milk foam is properly intertwined with the concentrate, which can clearly feel the flavor and tonality of beans, which is a relatively "heavy-mouthed" Italian milk coffee.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
Beans are selected for SOE in coffee and beans from which area are better for SOE.
After the emergence of the concept of "boutique coffee", the unique flavor of each producing area is more and more familiar to coffee gluttons, and SOE is becoming more and more popular in the coffee market, so how to choose the right SOE coffee beans? SOESOE is the contraction of "SingleOriginEspresso"
Why do you drink hot, different temperatures of hand brewing coffee to detect the coffee concentration meter?
The height of summer has arrived, and guests who come to Qianjie to make coffee are more and more inclined to ice hands. But if you know that the guests want to know the beans and taste the flavor of the beans completely, the barista in front street will advise the guests to try to drink hot. Why do you want hot ones for tasting flavor? Why should we taste the flavor?