Coffee review

Introduction to small cups of espresso: Campbell blue, macchiato, piccolo coffee

Published: 2024-06-13 Author:
Last Updated: 2024/06/13, Coffee, as one of the three major drinks in the world, has developed a unique system after a long period of precipitation, in which there are many small cups of coffee that are fascinating just by hearing the name, which can be finished by ordinary people in two or three mouthfuls. Focus on a high efficiency to enjoy the fun of coffee drinks. I will take an inventory with you in the front street today.

Coffee, as one of the three major drinks in the world, has developed a unique system after a long period of precipitation, in which there are many small cups of coffee that are fascinating just by hearing the name, which can be finished by ordinary people in two or three mouthfuls. Focus on a high efficiency to enjoy the fun of coffee drinks. Today, in front of the street, I will take an inventory of those small cups of coffee that can be finished in two or three mouthfuls.

Italian concentrate (Espresso)

When it comes to small cups of coffee, the first thing that comes to mind is espresso. As the base of Italian drinks, it can be said to be a soul-like existence.

Italian concentration needs to be made by a special coffee machine, using high-temperature and high-pressure hot water to quickly take out the flavor substances in the coffee powder. The common Espresso usually uses a powder-to-liquid ratio of about 1 to 15: 2.5. The former street products, for example, use warm sun to mix coffee beans, use 20 g coffee powder, and extract 40 g coffee liquid in 25 minutes and 30 seconds.

The freshly extracted espresso liquid will float with a layer of golden grease on the surface, which is very beautiful. After tasting it carefully, you will find that it tastes smooth and mellow, with rich flavors of nuts, dark chocolate and caramel; after swallowing, the coffee left in the mouth will give off a lasting sweetness; as a whole, it will give you a kind of colorful bitterness. However, Qianjie is not recommended to try too much, it is easy to be addicted.

Piccolo (Piccolo Latte)

Piccolo coffee is translated from "Piccolo Latte". "Piccolo" means "piccolo" in English, while it means "small" in Italian, so piccolo is also called "mini latte" or "mini latte".

Piccolo coffee was originally appeared by baristas and bakers in order to debug coffee beans and determine the extraction parameters. When testing whether the concentrate goes well with milk, you don't want to drink too much milk coffee to increase the burden and reduce the waste of materials, so use a shunt handle to split the concentrate into two portions, one to drink directly and one to taste with a small amount of steamed milk.

After that, some coffee shops get customer feedback to test the new coffee beans, so they make small cups of lattes for regular customers to taste. Over time, Piccolo has officially become a member of the espresso menu.

Piccolo is made from a single concentrated liquid of about 30ml and steamed milk around 60ml. Such a small cup of piccolo coffee means that you can taste the blend of coffee and milk, and you don't have to worry about the fullness of the burden.

Macchiato coffee (Macchiato)

Speaking of macchiato, we should think of caramel macchiato at the first time, but in fact, caramel macchiato has nothing to do with traditional macchiato.

"Macchiato" means "mark, mark" in Italian, because of the poor quality of coffee beans at that time, deep roasting was widely used. You know, even in Italy, not everyone can accept the bitterness of deep baking with a high extraction rate, so people ask the barista to add a little milk to the concentrate to balance the bitterness.

The concentrated surface with only a little milk is not much different from the normal concentrated surface, and the waiter is difficult to distinguish and often serves the wrong drink, so the barista scoops a spoonful of milk foam on the surface of the coffee as a mark to prevent confusion, which is the origin of the name "Macchiato".

Macchiato is easy to make. Extract a concentrate and beat a cup of milk foam. It is recommended to hit the thickness of the milk foam of Coffee Chino to scrape the foam, then scoop it out and pour it on the surface of the espresso. The taste of macchiato is very strong, which not only neutralizes the concentrated bitterness, but also increases the overall taste of the coffee.

Campbell Blue (Espresso Con Panna)

The name Herbalife is simple and rough. "Espresso Con Panna" means "espresso and cream" literally from Italian, which means "Con Panna" for short. It becomes Herbalife when transliterated into Chinese.

Qianjie searched for the origin of Herbalife, but found an incomparably romantic saying: an Italian roaster turned carefully roasted coffee beans into a unique espresso called Campbell Blue to express his love for his wife. Because the shape is like a pair of unfolded wings, like angels, it is endowed with the beautiful meaning of "angel wings".

Herbalife blue is made simply by squeezing 30~50ml cream on the surface of the concentrate that has just been extracted. Campbell blue coffee generally does not need to be stirred and drunk directly. The whipped ice cream provides the coffee with a dense, marshmallow-like taste and a rich creamy sweetness, followed by warm, mellow espresso with an overall sense of hot and cold layers.

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Front Street Cafe

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

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