Coffee review

Cappuccino cappuccino production process

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, 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.

Cappuccino has become a popular drink all over the world, and the key to making a perfect cappuccino lies in the quality of the foam-especially 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 kind of reduced milk is legally called fresh milk) this kind of milk is withered even if it can foaming. Here we recommend you to use Qingdao Nestle whole official Milk (1 liter Lok Fang box packing) and Tianjin Pamarat Milk (0.5 litre Le Pillow packing). According to our current tests, the foaming of these two types of milk can almost meet the perfect requirements.

The method of foaming is to put about 1/3 milk in the stainless steel milk cup (because the volume will expand after foaming), insert the steam tube of the Italian coffee machine into the milk about one centimeter deep, turn on the steam switch, and gently move the milk cup to heat it evenly in the foaming process to produce delicate and rich milk bubbles. Use heated coffee cups to make about 1/3 espresso espresso with 1/3 hot milk and 1/3 milk foam-a cup of cappuccino-if possible, add some cinnamon or chocolate powder to extend the foam stay.

0