How to do proportional steps for 400 times of foamed coffee? What is the reason why espresso cannot foam?

Whenever I open a social networking site, the homepage will push a tutorial on making foam coffee to Qianjie every once in a while. After searching, I find a full picture. As more and more people try at home, failure cases have begun to appear frequently. Many netizens say that the foam coffee they make is simply "completely different" from the original version, and they don't know what went wrong.

What is foamed coffee?

With milk as a base, the coffee foam is as dense as a cloud. It tastes mellow and slightly sweet, with a strong coffee aroma. The first bite has an ice cream like texture. After taking a big sip, you can simultaneously feel the formation of the fluffy upper layer of coffee and the milk below. The bitter sweet taste is the foam coffee that leads the DIY trend. Yes, it was the "400 Coffee" that was popular all over the Internet at that time.

From a structural point of view, the raw materials used for foamed coffee are very simple, nothing more than coffee, milk, sugar, and electric whisk, and the steps are not complicated at all. However, if you want coffee to form a state that does not collapse on the milk and has a fluffy and dense texture, judging from the experience of the past street, you still need to pay attention to certain details. Below, let's start with the specific operations ~

Step 1: Make a concentrated substrate first

Most versions on the Internet directly use instant products such as three-in-one or freeze-dried products, which are directly washed after adding water. Because they contain more solids, it is easier to create the texture of ice cream.

But since this cup of creative special is mainly composed of coffee and milk, the coffee base naturally plays a key role in the flavor direction of the entire cup of drink. Therefore, compared with instant products with relatively single taste, Qianjie prefers concentration that is freshly ground and freshly extracted, which can make the aroma of foamed coffee richer.

The Italian coffee beans on the market are mainly divided into two categories. One is medium to deep baked beans that are specifically targeted at oil extraction and provide a mellow taste. For example, Front Street Mamba Italian coffee is more suitable for making various dairy coffees or friends who don't like acid; The other is medium baked beans that highlight a certain floral aroma. It can be a blend or SOE. For example, Front Street strawberry candy espresso belongs to the former, while direct use of single bean extraction and concentration is the latter. Here, the moderately baked Front Street Colombia Chinese claw is used as a demonstration, and the Italian concentrate is made that well expresses the flavors of grapes, preserved fruit and blueberry fudge.

Step 2: Whisk the coffee into a dense foam

After the coffee is ready, we come to the most critical and frequently overturned part-killing the coffee foam. The most common problem people encounter is that no matter how hard they beat it, the coffee liquid cannot become thicker, there is no sign of hardening, and the foam is very rough. After scouring the entire network of tutorials, Qianjie sorted out three techniques that allow us to easily send espresso into smooth and fine bubbles.

1. If you want to make it into a texture like a milk lid, the concentrated water content should not be too high. Here, the front street will increase the concentration of espresso by pinching off the tail section, which is to make Ristretto. The original parameter used for debugging Xizao on Qianjie was that 20g of coffee powder extracted in 32 seconds to extract 40g of liquid weight, so here it was changed into 26 seconds to extract 30g of coffee. (If you are using a mocha pot, just wait for the coffee liquor to reach 1/4 of the top pot to turn off the heat.)

Espresso on the left, Ristretto on the right

2. Although espresso turns into large bubbles under the rapid operation of the blender, due to its poor stability, it will soon turn back to a liquid state. We can increase the amount of sugar used to "consolidate" the foam group. 10g of fine sugar is used here on Qianjie Street.

3. Another situation is that the freshly extracted Italian concentrate is too hot and does not foam well when whisking. At this time, you may wish to add ice directly to cool it down quickly.

The normal operation is to pour the Italian concentrate into a cup, add 10 - 15g of fine sugar, and stir directly. However, here, 30g of ice cubes will be put in the front street first and gently shaken a few times to cool down the concentrate quickly.

After the coffee liquor is not hot at all, remove the ice cubes, and then start the whisk to mix the liquid into the air and form a whirlpool until it is sticky and smooth, and you can finish the beating. The whole time usually lasts for 2 to 4 minutes. When preparing the container, try to choose a higher transparent glass so that it will not be easy to spill/spill during the stirring process and it will be convenient to observe the status of the coffee.

Step 3: Pour coffee foam on the milk

Prepare a nice cup (200~250ml), put in 60 grams of ice cubes and 120 grams of fresh milk, and then pour the coffee foam on it without hesitation. This will form a beautiful layered gradient effect. While the foam is still fine, quickly drink it in large gulps.

Bubble coffee is still not available!!!

I believe that all the friends who have visited the Dongshankou store in Qianjie know that including the foam coffee we introduced today, Qianjie does not produce all the special flavors mentioned in the article, whether they are delicious or not. Because of this, many customers will express their regret, and some readers will be surprised: "If you don't produce it, why write it? "。

Coffee is a daily drink. Some people drink it to refresh themselves, some people enjoy its aroma, and some people are happy to make a cup by themselves.

From Qianjie's perspective, these unique drinks with unique characteristics are not uncommon. They are just the result of the separation and reorganization of coffee and other raw materials. For most baristas, as long as the ingredients are prepared, they can actually be easily reproduced. But for home players, the limitations of the equipment, the taste of coffee extracted in different methods, and the unfamiliarity with the parameters make it easy to overturn when imitating. What Qianjie does is to open up ideas for everyone through the article. Let you also "counterattack" and become a small coffee expert.

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