A brief introduction to the production of specialty coffee
Drunk coffee: a cup of hot coffee is about 8 cents full, add 10 ml red orange peel wine, rotate and add a layer of whipped cream, sprinkle cinnamon powder and finely diced orange peel. Sweet, smooth and intoxicating.
Royal Coffee (Flame Coffee): one of the classic fancy coffee. Pour the coffee into the cup, put the whole cube sugar on a special spoon, drop 2-3 drops of brandy (BRANDY), soak in the cube sugar, then light the cube sugar to melt the cube sugar, volatilize the alcohol a little, then put it into the cup and stir.
Egg yolk coffee: put a fresh egg yolk in the pan, 10ml fresh cream, 300ml milk, stir well. Add 150 milliliters of roasted coffee to a depth of 80 degrees Celsius, heat the pan, stir it, and do not boil it. Turn off the heat, fill the coffee cup and sprinkle with a little chocolate powder.
Sweetheart Coffee: first mix a cup of pure Mantlin or Italy (filled in a U-shaped glass) in a mocha pot and place it in a large container mixed with ice water. Cool quickly and freeze the flavor. Add a few drops of maple syrup, stir well, add the beaten milk foam thickly on top, and finally sprinkle with chocolate powder. Suitable for the lover-let him (her) taste the bitterness of deep love and a refreshing fragrance.
Roman Black Coffee: pour the coffee into a cup full of 8 minutes, add 2 tablespoons of sugar, drop 2-3 drops of RUM and serve! The palate is smooth and rich in aroma.
Mexican sunset coffee: first make a cup of iced coffee, then put a Vanilla Ice Cream ball on the coffee, remove the egg white, add the egg yolk to the ice cream, and finally pour 30 grams of green mint wine on the ice cream to make it taste fishy and wild.
Lemon rosy coffee: first make the coffee in the cup; add 30 grams of BRANDY to the coffee; cut a slice of fresh lemon to float on the surface of the coffee. Also known as "Mackland Coffee", it is characterized by a mixture of strong aromas of coffee, lemon and sour wine.
Net worm coffee: this is for the net worm who travels day and night. Mix a large cup of coffee in a mocha pot (Colombia or Brazil), then add pre-made coffee ice, then add cream powder (or light milk), honey (or syrup), mix quickly in a blender, and then pour into your large teacup to refresh and taste, and at the same time replenish the blood sugar lost by forgetting to eat and sleep.
- Prev
Basic knowledge of Coffee points for attention in making Coffee
1. The next bottle should be dried and there should be no water droplets. When you pull out the upper seat, tilt to the right and pull straight up, do not break 3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center 4. When you plug in the seat, plug it down and hold it tight by 5. Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water 6. The temperature is 80-90 degrees Celsius in this room. Punch time: all 50: 60
- Next
Fine Coffee Learn representative fancy coffee
The timeless classic latte latte is a classic blend of espresso and milk, and Italians love lattes as a breakfast drink. In Italian kitchens in the morning, coffee and milk are usually brewed simultaneously on a sunny stove. Latte drinkers in Italy prefer milk rather than espresso, and they only drink it.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?