Fancy coffee makes Irish cocoa ice drink
[English name]: Irish cocoa ice drink
[name]: Irish & Chocolate Frappuccino
[production materials]: 250 grams of ice cubes, 120 milliliters of chilled milk, 1 ounce of espresso, 15 grams of cappuccino powder, 1 ounce of Irish condensed milk marmalade, 3 grams of natural Agar, right amount of whipped cream, a little cocoa powder, right amount of maple sugar konjac balls
[production steps]: 1. Use an Italian coffee machine to make espresso to cool and set aside.
two。 Put ice cubes, chilled milk, espresso, cappuccino powder, Irish condensed milk sherbet and natural Agar in a food blender in turn and stir at high speed to fully mix the ingredients. Coffee maker: http://www.kafeiji001.com/
3. Put the maple syrup konjac balls into a glass and pour in the stirred milk mixture.
4. Squeeze whipped cream on the coffee and garnish with less licensed cocoa powder.
[vehicle selection]: glass coffee cup
[recipe source]: barista bibliography
[use decoration]: cocoa powder
[modulation method]: mixing method
[alcohol content]: none
[suggested selling price]: 30 yuan
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Basic knowledge of boutique coffee SCAA cup test
According to the SCAA standard, the cup test baked beans should be medium baked (see SCAA Baking Swatch 55), the cup test sample baking time should be between 8-12 minutes, can not be scorched, or there is a focus. Cool quickly after baking and keep airtight in a cool place. Place for at least 8 hours after baking, but cup testing must be carried out within 24 hours after baking. In other words, bake the beans at 12:00 and test the cup.
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Fancy Coffee making Mexican Coco Ice Coffee
[English name]: Mexican fragrant cocoa iced coffee [English name]: Iced Mexican Cocoa Coffee [production material]: espresso 1.5oz, Mexican fragrant cocoa powder right amount, chilled fresh milk 5oz, sugar water 1max 3oz, ice 80% full, foamed whipped cream right amount [production steps]: 1. Extract 1 ounce espresso with 7 grams of espresso powder, then on ice
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