Whether coffee foam is easy to form depends on the protein content of milk.
The higher the protein, the more foam the milk produces, and we need not only dense foam to make coffee, but also the taste and fragrance of silk, which requires rich fat content. The more fat, the better the taste of milk, the smaller the size of bubbles due to the role of fat, so try to choose milk rich in fat and protein when making coffee.
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Turkish coffee is perhaps the most difficult coffee to make.
Turkish coffee is perhaps the most difficult coffee to make, and real Turkish coffee can only be obtained through a complex process. Add coffee and sugar to the Turkish coffee maker Ibrik and add a few cups of water to the pot. The coffee pot can only be half full, because there is a lot of foam when the water is about to boil. When the coffee is boiling, remove the coffee pot from the fire to make the foam disappear.
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Boutique Coffee how to prevent Coffee from over-extraction
The flow rate of the permeable hand filter droplet is generally faster, in fact, the coffee powder is stirred by the impact of the water, so that the powder and water are fully contacted and extracted, and the extraction is completed before the miscellaneous flavor is dissolved.
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