Analysis of basic knowledge of Coffee ingredients of fancy Coffee
1. Milk and cream
Milk is suitable for blending espresso or fancy coffee changes, but minimize the use of low-fat and skim milk. Cream is the coffee companion, the scientific name is plant fat powder, is purified from plants, easy to use and easy to preserve.
2. Fresh cream
Fresh cream is also called whipped cream. A high concentration of fat is isolated from fresh milk, with a maximum fat content of 45% Mel 50% and a minimum of 25% Mel 35%. Coffee brewing usually uses a fat content of 25% Mel 35%.
3. Foamed cream
Whipped cream, whipped cream, whipped cream,
4. Condensed milk
The milk is condensed about 2.5 times, what the general store sells is canned condensed milk, which is heated and sterilized, but it is easy to rot after opening the can and cannot be preserved for a long time. When brewing coffee, whipped cream floats a layer of oil on the coffee, while condensed milk precipitates into the coffee.
5. Cube sugar
Refined sugar with water, solidified into blocks, loose texture, easy to save and use, fast dissolution, multi-purpose box sales in the market.
6. White granulated sugar
White granulated sugar is also a refined sugar, it is coarse crystal solid, coffee shop used white granulated sugar mostly in 8 grams of small packaging.
7. Coffee sugar
This is a kind of brown sugar, which is made by boiling sugar and crystallizing. it has a scorched taste and a long-lasting taste, and is often used in the preparation of Irish coffee.
8. Rock sugar
Transparent crystal, not easy to dissolve, usually the mechanism into particles to facilitate the use of fruit tea or flavored tea and other drinks.
9. Fruit
Oranges, lemons, pineapples, etc., enrich the alternative enjoyment of coffee, used for fancy coffee seasoning and decoration, but mostly for iced coffee.
10. Alcohol
Brandy, whisky, rum, etc., however, generally use more liqueur, the taste must not overshadow the coffee.
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Boutique coffee teaches you how to make a good cup of coffee
First of all, it is necessary to solve the relationship between variable cause and constant cause, ensure the stability of the product and find the taste that customers want. 1, the constant factors are: water quality (soft-sour, hard-bitter), bean seed, bean quantity, time (long-bitter, astringent, short-light), grinding degree (coarse-light, fine-thick), baking degree (baking deep-bitter, baking shallow-acid) 2, becoming factors are: mixing mode (strong-acid, irritation degree)
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Basic knowledge of coffee roasting knowledge of coffee
Roasting: as the name implies, is to provide heat to coffee beans, so that a series of internal chemical changes, showing the unique color, aroma and taste of coffee. Every coffee bean contains fragrance, sour taste, sweet taste and bitter taste. How to release it incisively and vividly depends on the roasting heat. Coffee beans begin the caramelization process at 170200 degrees Celsius, at 185240 ℃.
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