How to make a pistachio latte? What to do with pistachio dirty? What is the standard ratio formula for dirty coffee?
It may be because of the good meaning, or it may be because it is palatable and delicious. During the holidays, we can always see pistachios on the fruit plates of various families. Well, I believe you have also found that there are more and more products related to pistachios in the past two years. It can be found everywhere from dessert to bread to coffee. This fully shows that the product made with pistachio has a lot of audience, and the taste and appearance of the product can be the reason why people are addicted to it.
Qianjie has tried all kinds of pistachio coffee in different coffee shops, such as pistachio latte and dirty. Without exception, almost all of them have very strong nutty aromas. Unlike the flavor coffee presented by flavor syrup in the past, pistachio coffee produced by most boutique cafes is made with pistachio jam. Because of this, coffee can give off such a rich and more natural nutty aroma.
If you want to talk about shortcomings. It is a little expensive, after all, the raw materials themselves are not cheap. But it doesn't matter, if you make it yourself, the cost is not high. Qianjie just "persuaded" his friends to hand over the production of pistachio coffee yesterday, so today I would like to share with you how those delicious pistachio coffee are made in the coffee shop.
Preparation of materials
There are not many materials needed to make a cup of pistachio coffee, in addition to the basic coffee ingredients such as concentrate, milk and syrup, as well as pistachio jam, which is as simple as pistachio jam (you can bring some pistachio crumbs)! Although it is very simple, we still need to pay attention to the choice of materials, otherwise the pistachio coffee will always be one step away from the good taste. Pistachio jam: the first is pistachio jam! Open the shopping website, we can see that there are many choices of pistachio jam. Here, Qianjie suggests choosing the kind of pistachio jam (such as Zhengrong) that is suitable for baking and making desserts. Because compared to the regular pistachio jam (close to the puree type), they will be more delicate, will be easier to melt, and the coffee will be less greasy.
The choice of coffee beans: the second is the choice of coffee beans. Because pistachios give off a strong nutty aroma, we'd better use medium-and deep-roasted coffee beans to make espresso. If light and medium roasted coffee beans are used, the concentrated extract will not match the taste of pistachio itself because it is sour. At the same time, because the aroma is not so prominent, it is easily overshadowed by the nutty flavor. On the other hand, the underbaked coffee is full of roasted aroma, which is not only not obscured by the flavor of pistachio, but also because the type is close, and it will improve the aroma (make the nut flavor more prominent). At the same time, there is almost no sour taste because of the deep baking, and there is no taste conflict.
The choice of syrup: remember to be equipped with syrup ~ pistachio jam itself contains sugar, but not much! So we need extra syrup to increase the sweetness of coffee. In the choice of syrup, we can choose not only the classic sucrose syrup, but also the flavor syrup with flavor (but also choose the same type of flavor, such as hazelnut, taffy, etc.). Milk is free to choose according to the type of coffee you want to make, either fresh milk or purified milk. Here in front of the street, we will not explain too much. Then when our materials are ready, we can begin to make pistachio coffee!
The production of pistachio coffee due to the addition of pistachio jam, and the taste of both hot and cold, so pistachio coffee can be made not only into hot drinks, but also into ice drinks. But the way the two are made is slightly different, mainly because there is a core step in making pistachio coffee-melting pistachio jam. This is a very important step, if the jam is not completely melted, then the coffee will not be able to drink the core flavor (pistachio flavor) because of the insufficient concentration of pistachios. Not only that, but also easy to cause the taste to become rough, with an obvious sense of granulation. So, next Qianjie will make a cup of pistachio hot latte and pistachio dirty to explain in detail the main differences in production ~ pistachio hot latte: the production of hot latte is relatively simple, and the material can be made with pistachio jam and syrup on the basis of conventional latte. The materials and parameters are as follows: espresso 40ml (20g powder, 30 seconds extraction), fresh milk 200ml, pistachio jam 12g, Maureen taffy syrup 5ml. First, we add 12g pistachio jam to the concentrated shot cup, and then take the concentrate.
After that, stir with tea sticks until the jam melts completely.
Then pour into the coffee cup and add the syrup.
Then you can start to dispense with milk foam and pull flowers. After the flower drawing is over, a cup of pistachio hot latte will be finished!
The coffee beans used in the front street are made up in the warm sun of the store and roasted in medium and deep depth. It has strong aromas of whisky, vanilla, cream and chocolate. After blending with the flavor of pistachios, as mentioned earlier, the aroma of pistachios has been magnified! Flavors: pistachio, whisky, chocolate, and a little toffee sweetness. The taste is very mellow, very good. The only disadvantage is that the milk foam dissipates faster, and it doesn't look very elegant for a long time ~ pistachio Dirty: the production of pistachio dirty is not troublesome, but if you want a better appearance, you need to add a few decorative steps, such as: pistachio jam hanging wall, hanging edge, stained with pistachio crushed and so on. If you don't want it, you can skip to the next step. (pistachio ice lattes are made the same, except with or without ice.)

There are some changes in the materials and parameters, such as espresso 40ml (20g powder, 30 seconds extraction), fresh milk 180ml, pistachio jam 15g, Maureen taffy syrup 8ml, hot water 10ml. First, we need to melt pistachio jam. Because dirty coffee is an iced coffee and needs to be layered hot and cold, it cannot use espresso to melt pistachio jam. To do this, we need to use a small amount of hot water here, about 10ml, to melt the jam. Stir violently!
After stirring, add the syrup, then pour into a large cup and mix the milk.

After mixing well, we pour it into a prepared coffee cup and begin the extraction of espresso.
Following the steps of making dirty coffee, in order to achieve hot and cold stratification, we need to minimize the concentrated impact of pouring. You can shorten the distance between the outlet of milk and coffee, or use a spoon to counteract the impact of concentration (if you don't know what to do, you can go to the dirty article). When we finished picking up the espresso, a cup of pistachio dirty was finished! If you want to make it look better, you can sprinkle a little bit of pistachio on the surface. But the consequence of this is that it will affect the taste and make people feel that they are drinking and burning immortal grass (it is really so realistic), so people decide whether to add it or not.
Then be reasonable, the performance of pistachio dirty coffee is very outstanding, very popular with the front street. As soon as I took a big sip, I felt the warmth of espresso and the cold of pistachio milk in turn. Due to the different order of entry, the flavor of espresso bloomed in the mouth, whisky, vanilla, chocolate, and some berries, followed by the aroma and sweetness of pistachio milk. With each sip, the proportion of concentrate decreases, the proportion of milk increases, and the taste of pistachios becomes more and more prominent, which is really good!
-END-
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
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