What should I do with foam coffee that needs to be beaten "400 times" by hand?

When Qianjie was surfing on the Internet, I found a particularly interesting sentence: Dutch people are quarantined to dance in home appliances, Italians are quarantined to play the piano on the balcony to cultivate their sentiment, while Koreans are quarantined to make coffee at home. This can't help but remind Qianjie of the cup of "foam coffee" that swept the world during the epidemic.

The reason is that it appeared in a variety show called "New products on the Market convenience Restaurant" in South Korea, and the simple way of making it made South Koreans who were trapped at home because of the epidemic began to follow suit. Feel the cup of coffee that needs to be made hundreds of times! So there is the beginning scene, the whole of South Korea is trapped in the production of this foam coffee. For a time, people mistakenly thought that this was invented by Koreans! But in fact, it comes from Hanji Tea stalls in Macao Special Administrative region of China!

Han Kee Tea Store is located in an abandoned shipyard around Macau. It has been very famous since a few years ago. Because the most distinctive feature of this tea shop is that the boss uses his bare hands to get rid of a specific coffee foam. The material used is the common instant coffee powder, mixed with hot water and sugar at 1:1:1, using a small spoon for high-speed non-stop. With the increase of the number of passes, the original liquid coffee expanded, and the fluidity began to decrease! After about 400 times, I got a very dense cup of foamy coffee.

That makes sense! After all, our country is still quite persistent about hand-beaten products, such as Chaoshan beef balls by hand, lemon tea by Laoguang's hand, and coffee by hand in Macao! It makes perfect sense! The reason why coffee changes from liquid to "foam" is because the compounds in instant coffee can combine with sugar and then be sent and injected into tiny bubbles to form dense bubbles like cotton! This is the same principle as foaming, and then the same method can be applied to espresso and mocha! In other words, these coffees can be used as ingredients for "400 times of coffee".

As Koreans become more and more fierce on ig, Chinese people are also driven. But there are still some differences in practice! So, how do we make a cup of coffee that is beaten 400 times? Coffee making because we are now mainly freshly ground coffee, so we use the production method of espresso! In addition to the regular coffee ingredients, extra preparation is needed: granulated sugar (or any flavor sugar), electric milking machine (friends with "unicorn arms" can also be unarmed).

Qianjie first use 20g of coffee beans to extract 40ml's espresso!

Then pour the espresso and 10g sugar (which is already sweet and can be adjusted by yourself) into the cup.

Then take out our electric foam machine to get rid of it!

(although Qianjie has it, Qianjie wants to drink authentic hand beating. As the saying goes: you don't have to fight, but you can let your friend fight, so Qianjie grabs a lucky friend to participate in the production.) when the coffee changes from liquid to smooth and delicate, and can shape the "cream" is finished!

Leave it at the bottom of the cup and pour it directly into the milk 200ml.

Done! You can let the friends you send off to have a rest, and leave the rest of the tasting work to Qianjie itself.

Take a spoon and mix the milk with the coffee foam (otherwise the foam will be sweeter! ), the drinking experience is a cup of silky and mellow sweet latte! Very comfortable. The production method is really simple. You can try it if you have time at home.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province