Coffee making technology uses mocha pots to make cappuccinos
Pour hot water into the lower container of the mocha pot, the water level is below the pressure hole, put into the filter rack, scoop into the mixing powder to the flat mouth, no need to press. Screw on the upper part of the container and be careful not to burn it. Heat it on top of the alcohol lamp, and when the water boils through the coffee powder, the coffee liquid will slowly overflow from the catheter in the upper half of the container. When you hear the air sound of "po-po-" in the pot, or open the lid to observe that the tube is no longer a liquid but just a bubble, remove the alcohol lamp. The espresso is ready. Pour an appropriate amount of espresso into the cup, beat the foam manually, skim off the top foam, stir the foam and milk, slowly pour the milk into the coffee with a spoon against the mouth of the cup, then pour the milk over the top and garnish with cinnamon or syrup hook flowers. However, the strong coffee made in this way has no oily surface, so it is not suitable for flower pulling.
As for the mocha pot, it is made of stainless steel, but it is said that aluminum alloy tastes better.
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The process of making Nestle milk powder from Italian coffee
Many people say that milk powder can't do it, and others say you can't do it by hand. I don't believe this. Of course, it's because I don't have a better machine to milk, so I have to use the simplest tool to explore. From the current experience, I am quite satisfied with myself, so send up the process of doing it and let everyone communicate. This is today's protagonist. I use Nestle full-fat sweet milk powder.
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The method and steps of brewing coffee in mocha pot
1. No matter what kind of mocha pot, whether single valve or double valve, you should choose Italian matching beans, that is, deep-baked matching beans. Because the mocha pot is a method of extracting coffee with high temperature and high pressure, the strong flavor of coffee is determined by its own method, which cannot be changed by man. If you choose a single bean that is light or medium-baked, it must be bitter and astringent.
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