Italian espresso and double extra strong making process
Put the finely ground Italian coffee into an ESPRESSO machine handle or grinder and press it so that the mixture of water and steam passes quickly, and a cup of pure Italian espresso can be distilled. It sounds simple, but remember, a good cup of Italian coffee should be covered with a camel emulsion-- the finer the aromatic coffee is ground, the larger the contact surface between the coffee powder and water, and the fuller the emulsion layer-- of course, the fine powder will affect the speed of the coffee-- a perfect cup of coffee should be extracted in 30-40 seconds.
Come (refers to 80ml long coffee). The amount of coffee used by ESPRESSO is usually 7 (E.S.E. Standard) to 12 grams (automatic coffee machine is adjusted between 9 and 12 grams). There are two filter cartridges on the handle-single cup or double cup, but if you use two cups of coffee to extract a very short cup of ESPRESSO, we call it DOPIER (or DOUBLE ESPRESSO in English) because guests who order DOPIER usually order it to be particularly strong, so its length (the length of coffee is the amount of liquid derived from the extraction time) generally does not exceed 60ml.
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How to make CAFFE FRAPPE Folaibi (iced coffee)?
FRAPPE means frozen in Italian. There are many ways of FRAPPE. Here we introduce a kind of fruity FRAPPE, which is first filled with ice cubes in a high water glass and filled with LIMONCELLO CREAM (a fruity lemon wine with cream), which is specially used to make dessert, ice cream and iced coffee. It is the most famous (COSTIERA AMALFITANN) on the coast of Malaysia in southern Italy.
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Cappuccino cappuccino production process
Cappuccino has become a popular drink all over the world. To make a perfect cappuccino, the key lies in the quality of the milk foam, especially the choice of fresh milk. At present, a lot of milk on the domestic market is made of milk powder mixed with water. (the industry is called reduced milk. Because the national standard of Chinese fresh milk is measured by the content of solidified matter in milk, so this reduction.
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