The basic method of coffee stratification in coffee encyclopedia

When we make layered coffee, we first need to figure out the order of each level, or the proportion of each ingredient. The heavier ones are generally divided into the lower layers, and the lighter ones are divided into the upper layers. Whether it is a cocktail or a layered coffee, the principle is the same. Below I will briefly discuss the usual hierarchical arrangement method, may be different varieties of raw materials, hot drinks and ice drinks will cause some differences, but master the principle, you will find that all variations remain the same. Layer 1: Sauce Layer

The bottom layer is usually a variety of syrups, sauces, such as chocolate sauce, hazelnut syrup or some jam and so on.

Level 2: Milk

Most coffee is diluted with milk, so we usually divide the milk into the second layer.

Level 3: Coffee

The proportion of hot milk and hot coffee is relatively close, so sometimes it will be a little difficult to distinguish, but in most cases coffee will be divided into milk above, in addition to the proportion, color matching is also a very important reason, because the fourth layer is generally white milk foam or cream, so add a layer of black coffee above the white milk will be more beautiful.

The fourth layer: top material

Top materials generally use milk foam, whipped cream, ice cream and so on, ice drinks also useful soda water and the like, the proportion of top materials are generally lighter, is the last layer of the main ingredients of the whole cup of drinks.

Level 5: Decorations

Decorations are generally placed on top of the top, coffee with cocoa powder, chocolate, chocolate sauce, coffee beans, caramel sauce and cookies and so on to decorate. The five layers listed above can actually be made into N smaller layers, and the order of layers can be reversed by changing the specific gravity of the ingredients, for example, by adding syrup to the coffee.