How to make cappuccino coffee correctly

Cappuccino (Cappuccino)-at the beginning of the 20th century, the Italian Agatha invented the steam pressure coffee machine, but also developed the cappuccino coffee. Cappuccino is poured with steamed milk on a strong coffee, which is like the dark brown robe worn by a St. Franciscan monk, while the pointed foam on top of the coffee is like a pointed hat on the monk's head, which is named after the monk's clothing name Cappuccino.

On the basis of Italian espresso, add a thick layer of foaming milk to become a cappuccino. The quality of espresso can be seen in milk and foam, but it is still an important factor in determining the taste of cappuccino. Pour the partially skimmed milk into a pot, then use a foamer to foam and inflate the milk, and let the milk be as uniform as whipped cream without burning. The coffee cup containing cappuccino should be warm, otherwise the milk foam poured will spread. Usually, you can put these cups on the top of the coffee maker to keep warm, pour milk and foam on top of the espresso, and naturally form a layer of white liquid, which looks like wrapping up the coffee below. Note that the brewed Italian coffee is about five cents full, and the hot milk that has been foamed is about eight cents full. Finally, sprinkle with a little finely diced cinnamon or chocolate powder as you like, and pour the rest of the milk together. In this way, a delicious cappuccino is made.

Ingredients: 1 cup of Italian iced coffee, right amount of ice, right amount of fresh cream, right amount of chocolate syrup, a little cinnamon powder.

What to do: put sweetened Italian iced coffee in the cup, then rotate and add a layer of whipped cream, 1/2oz chocolate cream, and then sprinkle with a little cinnamon powder.

Features: cold flavor, do not have a different taste. Sweet, mellow and bitter. Suitable for drinking after meals.

Key: cinnamon powder should be of high grade and mild taste. There can be less coffee.