How to make coffee cream? Do I have to use instant powder for 400 hand-made coffee? What is the composition of coffee cream in Naples coffee?

Some time ago, Qianjie shared with you a relatively alternative coffee making, namely "coffee cream", also known as "foam coffee." Just by blowing air into the coffee by stirring, you can give the coffee a creamy silky texture and soft taste.

And this is not the first time Qianjie has shared it, why? Because of the need for water articles (just kidding), because many well-known coffees actually use this coffee cream to make, every time Qianjie shares coffee cream or its derivative products, there will always be a friend leaving such a comment in the comment section: Hey, isn't this that xx coffee? So today, Qianjie is planning to come and take stock of what classic coffee products have been made with this simple and easy-to-make coffee cream, and how they are different from each other ~

If you want to copy it, you can first refer to the article "Portal" shared by Qianjie two months ago to learn about the making of coffee cream. It is worth mentioning that although coffee of all degrees of roasting can be made into coffee cream, due to the compatibility with other materials, it is best to use coffee beans that are slightly more roasted, such as the Qianjie Bean List. The Qianjie Classic Mix, Qianjie Berry Candy Espresso, etc. are all very suitable.

1. 400 coffees The first thing to share is the 400 coffees that everyone is familiar with! Hanji Coffee, which was founded in Macau, my country, 400 times in coffee production, got its name because the production of coffee requires nearly 400 hand-stirred times. At first, this drink became famous locally because of the recommendation of stars, but what really made it popular all over the Internet and reproduced by the whole people was that during the epidemic, a South Korean variety show recorded 400 coffee-making processes. Due to the material requirements and production are very simple, a craze for hand-made coffee has been set off in the country and even the world.

That's right! The coffee cream mentioned in Qianjie will be used at the base of this 400-time coffee, but it is beaten into the air with artificial hands, and the texture will not be too thick, similar to thick yogurt. (This is made with an electric mixer. Qianjie is not so diligent!)

The materials used are very simple. According to the owner of Hanji in the video, you only need to use 1 tablespoon of semi-instant coffee powder, 2 tablespoons of hot water, and 1 tablespoon of sugar and beat it nearly 400 times until it is like sticky yogurt. Then finally add a certain amount of milk, and a cup of 400 times coffee is made!

But if friends don't have instant coffee at home, they can make it directly with espresso just like Qianjie. It's just that there are many factors that need to be paid attention to when using concentrated production, and the specific matters are explained in detail in the blue-lettered article above. You can understand for yourself ~(You should pay attention when making, coffee cream is very sweet, so don't add too much, it's easy...) If you use espresso coffee, it is not difficult to find that this material is added to the latte with sugar. Although the difference in materials is no different, the difference in drinking is still very big.

Without stirring, the first thing you drink must be coffee cream. The smooth touch like yogurt is the first feeling you get, followed by the aroma of coffee and the sweetness provided by sugar. Generally speaking, because there is a lot of sugar added, you can hardly taste the bitter taste of coffee; when you stir, the addition of milk improves the liquidity of the coffee cream. At this time, you can experience what it is like silk as a De *, and then because the milk neutralizes the sweetness, it is no longer sweet and very comfortable to drink.

2."Neapolitan Coffee" actually existed long before coffee became famous 400 times. It was invented in Italy, where coffee machines were made. To be precise, it should be Italy's coffee city-Naples. Even in coffee cities, there are inevitably people who can't accept the bitterness of coffee, so adding sugar to coffee locally is nothing new. Not only that, but there will also be a variety of additions! The local specialty "Coffee napoletano" is a good example.

As shown in the picture, its cup size is the size of a cup of espresso. In fact, it's just a cup of espresso... Just adding an extra layer of coffee cream to the espresso coffee, and then it became a local specialty. Why can such a simple practice become a local specialty? Because it's really good! Just after a slight stirring, you can taste a different experience.

Take the former street as an example! Qianjie used a classic Qianjie Italian blend from the bean list to extract a cup of concentrate, and then spread a layer of coffee cream on the surface. Start tasting after slight stirring. (Be careful when making, coffee cream is very sweet, so don't add too much, it's easy...) Because of the stirring, the release of the aroma was accelerated, so as soon as the cup was brought close to your mouth, the front street felt the aroma coming to your face. After a sip, the first thing you feel is the silky touch brought by coffee cream, but unlike the former, because no milk is added, the flavor of the coffee is vividly displayed, with chocolate, nuts, butter cookies, and caramel performance. The sweetness of coffee cream balances the bitterness of coffee, so it does not taste unacceptably irritating, but is very soft.

3."Coffee Ice Cream" Careful friends should find that whether it is 400 coffee or Neapolitan coffee, Qianjie has used a line of small words to remind you not to add too much to the coffee when making it. Because if you want to make a creamy texture, a lot of sugar is indispensable. Next, we don't need to pay too much attention to the one that Qianjie wants to share, because low temperatures will reduce our taste perception, and the originally sweet taste will become just right. It is coffee ice cream.

After 400 coffee fires spread all over the Internet, I don't know which young genius came up with this idea: just freeze the finished coffee cream in the refrigerator for a period of time, and it can be turned into a coffee-flavored ice cream! Subsequently, this practice triggered a national reproduction last year. Qianjie also tried it briefly last year, and the result was indeed the case. Not only is the taste that melts in the mouth, but also the texture when dug is very similar. It only takes two hours to freeze in the freezer of the refrigerator, and the cream has the texture of ice cream. The overall performance can be imagined as an ice cream with a strong coffee chocolate flavor ~

In addition to the above three popular coffees, coffee cream has many other uses, names and practices. Interested friends can explore and try it themselves. I won't go into it too much here on Qianjie ~

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