Share the steps to make hot and ice cappuccino! How to make cappuccino thick foam with French press pot mocha pot?

Cappuccino, it can be said to be the earliest Italian milk coffee. Although it is made of milk and coffee like lattes, due to the difference in ratio and thickness of milk foam, the taste and taste of cappuccino can be said to be quite different from that of lattes.

The aroma is rich, dense and smooth. These are the two most profound impressions of cappuccino. Today, Qianjie plans to come and share with you how to make a delicious cappuccino at home.

The composition of making and sharing cappuccino is very simple: milk, espresso, and solid thick milk foam. Among these three materials, the first thing we need to obtain is espresso. If you have a coffee machine or a hand-pressed coffee machine at home, you don't need to introduce it too much on the street. I believe you can make it yourself. Taking Qianjie as an example, the parameters used to make cappuccino on Qianjie are: 20g powder, a powder-to-liquid ratio of 1:2, and an extraction time of 30 seconds.

Espresso extracted with such parameters not only has a high enough concentration, but also can be relatively fully extracted, and its taste and taste are relatively excellent. But it doesn't matter if we don't have a coffee maker at home. We just need to find a different way and use other tools to make a high-strength coffee instead of espresso, which can also make a good "cappuccino."

Among all the coffee making tools, the mocha pot is the most recommended one on Qianjie. The Mocha pot is also produced in Italy and also uses pressurized extraction to make coffee. It can also make a high-intensity coffee close to espresso. In the same way as the extraction of espresso coffee, if we want to make a cup of high-strength coffee from a mocha pot, we need to use a high enough extraction efficiency. Because in this way, a large amount of flavor substances in coffee can be dissolved with very little water. It's also very simple, it may be a little troublesome to talk about it, so Qianjie previously published an article to share it. Interested friends can move forward and learn about it-"Portal"~

If you want to drink a more traditional cappuccino flavor, then Qianjie will recommend that you choose to use deep-baked coffee beans to make it, especially Italian blending, which will be cost-effective. For example, the Qianjie Italian classic blend specially developed for Italian style in Qianjie Bean List. The espresso made with it not only has the mellow aroma of chocolate and nuts, the smoothness of cream, but also the sweetness of caramel. It is a perfect replica of the classic delicacy of espresso coffee of that year. When we solved the problem of obtaining coffee, we only needed to get a thick and dense milk foam to make cappuccino ~ the making of milk foam is also very simple! Conventional cappuccino thick milk bubbles are blown away by the steam stick of the espresso machine while heating the milk. The principle is very simple. Air is blown into the milk to form bubbles, and then the milk bubbles are cut and padded by creating a whirlpool. In this way, a thick milk bubble will be blown away when the milk is finished heating.

There are very, very many alternative solutions, but because there is no way to heat the milk in these methods, we need to heat the milk in other ways first, heating it to about 65°C, and then starting to stir the milk foam. The more common one is to use an electric whisk to create a whirlpool to inject air into the milk to create milk bubbles; in addition, you can also use the French press pot! Here's a brief introduction on Qianjie: First, we pour the milk into the French press pot, and then continue to pull the filter, and the pulling speed changes from slow to fast.

When you feel that the resistance to pulling is very high, the elimination of the milk foam is completed. It is very, very simple! It should be noted that since it is difficult for beginners to control the thickness of the milk foam, it is best to carry a single portion of milk out to avoid all the milk we use being beaten into milk foam. So the above is the production and sharing of coffee and milk bubbles. After we learned to make an espresso and whip out a thick bubble, the next thing we had to do was "assemble" these materials to make a delicious cappuccino ~

Hot cappuccino: First, we pour the prepared espresso into the cup. The cup can be preheated in advance, and the capacity should preferably be around 200ml.

Then, we poured in the milk foam. The ratio used on the front street here is 1:3, which means that 40ml of espresso is mixed with 120ml of milk.

After pouring the milk, we can spread milk foam on the surface until it is 11 minutes full, and a delicious hot cappuccino is ready!

Iced cappuccino: The making of ice cappuccino is also very simple, except that the order is slightly changed. The capacity of the cup must be more than 300ml because of the ice cubes added. First, we add about 100g of ice cubes into the cup, then pour the same amount of milk above, and then pour espresso on the ice cubes.

Finally, spread it with milk foam, so that a delicious and beautiful cup of ice cappuccino is completed ~

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473