Is the whipped snow roof coffee good? Should 400 coffee be made with Italian concentrated or instant freeze-dried powder?

Last year, Qianjie introduced a hot cup of coffee throughout the network, which was made by using utensils to keep the original liquid coffee expanding, and finally got a thick and thick coffee foam, which floated on white milk like a cloud and tasted thick and mellow. with a trace of caramel sweetness, because the steps and raw materials are not complex, so it also attracted a group of sweet contestants to repeat at home, it is "400 times coffee".

Today, on the basis of this popular coffee, Qianjie continues to bring you an upgraded version of its 400-frozen coffee, which is only one more step than the original, but makes it as rich as snow-top coffee. Sweet contestants try it.

What is "400 times coffee"?

This cup of coffee tastes like a traditional Korean snack called "sugar cake", so it is also known as "caramel foam coffee" (Dalgona Coffee).

Photo Source: Korean Variety "New products on the Market convenience Restaurant"

Its popularity stems from a South Korean variety show, "New products on the Market convenience Restaurant," which introduces the signature drinks of a small local shop in Macao. The restaurant owner put instant coffee powder, granulated sugar and warm water into a cup at 1:1:1 and made a cloud of foam by hand beating, then added ice and milk to make the coffee.

Later, more and more Korean stars made themselves at home during live broadcasts, and they were full of praise, making this cup of hand-played coffee popular not only in South Korea, but also across Asia. The word "400 Coffee" is popular on many social media sites.

400 Coffee 2.0

"freeze 400 times of coffee", this is the new version found when surfing the Internet one day in Qianjie. It is said that by adding "freezing" in the middle of the original step, the coffee foam can form the same texture as ice cream. Scoop a spoonful of milk and turn it into a cup of special coffee with both taste and appearance. Such being the case, Qianjie, which likes coffee and dessert, naturally needs to make a cup.

Don't say much, get to work right away!

First of all, the materials we need to prepare are: coffee, fine sugar, as well as an auxiliary electric blender and refrigerator.

There are many choices for coffee. On the Internet, most of them will use three-in-one instant coffee powder or freeze-dried powder and beat them with equal proportion of hot water, because this kind of coffee products have higher solids content and the concentration after melting with equal proportion of hot water is also much higher than that of other coffee, so it is easier to send out a fluffy texture that does not collapse.

But in fact, the existing espresso (including regular espresso and mocha pot coffee) can also be creamy after stirring with sugar, but we need to make a slight adjustment in the extraction concentration.

For example, Qianjie today's production parameters are using 20 grams of coffee powder to extract 40ml coffee liquid for 29 seconds, here can be adjusted to 25 seconds to extract 30ml, can also be understood as Italian espresso Ristretto, this concentration of espresso water content is lower, so you can better hit the texture of the milk lid.

Similarly, if you use a mocha pot, you usually wait until the coffee liquid is less than half of it, and then let the remaining temperature extract the remaining coffee liquid. At this time, you can reduce the release of the coffee liquid by interrupting the heating in advance, thus increasing its concentration. After an attempt in Qianjie, you can turn off the fire when the coffee liquid reaches 1 / 4 of the pot.

Here in the front street, two groups of frozen coffee are made of espresso extracted on the spot and instant coffee powder to see how it works.

Espresso group: first extract 30ml coffee liquid with 20g coffee powder, add 15g fine granulated sugar, pour it into a cup, and then beat it with an electric blender until the coffee foam formed by mixing with air turns into a moldable creamy shape. it took nearly 16 minutes for Qianjie to complete.

The texture made by espresso will look very soft and smooth.

Then, seal the "coffee milk lid" and put it in the refrigerator for more than two hours until the coffee foam cools down to a texture like ice cream. Just find a cup you like, add ice and milk, dig a spoonful of frozen coffee foam, add a caramel biscuit as a garnish, and freeze the coffee 400 times.

Instant coffee group: add 15 grams of instant coffee powder, 15 grams of hot water and 15 grams of sugar to the cup, and then turn on the electric blender for about 13 minutes, followed by the same steps as before.

The effect of instant coffee powder is harder.

Finally, by comparing the two groups of coffee, Qianjie found that the raw materials of the instant group will be more bitter, while the frozen coffee made of espresso is better than the instant group in terms of foam texture, aroma, or latte with milk. The upper coffee foam is a little cool, the aroma of caramel and nuts is solid, and the milk is sweet and smooth. Delicious!

-END-