Needle to make espresso and cappuccino

Production time: 30 minutes

Production difficulty: ★★ ★

GEEK Index: ★★ ★

You can make Espresso with a syringe. And it's great ~

Weigh 10g coffee beans first, the international standard Espresso is 7g beans, the standard of the philharmonic pressure is 14g a cup of Espresso, and we choose the middle value between the two methods.

Hand grinding. After grinding, it is ground again to obtain fine powder.

100mL large syringe, gauze packing, open water wetting and compaction.

Powder, a little pressure.

The rest of the production process couldn't be filmed, so there was no picture.

Heat 50mL hot water to 95 ℃ and inject into the needle tube. Stir for 10s after a while to make all the powder wet. Install the push rod and press! As hard as you can, it's impossible to have 9pa anyway. After 20-30 seconds of pressing, coffee is a great espresso. If you don't think it's thick enough, let it stand for about 10 seconds after stirring.

Add 2-3 times boiling milk and half chocolate sauce and stir well to make Italian mocha coffee.

Mocha.

Making cappuccino is just as easy. 100mL milk heated to 65 degrees, using a pressure pot instead of manual milk foam tank, pumping up and down, speed control in one second up and down once, make fine milk foam, scoop out the upper layer of thick milk foam, pour Espresso into a cup, is a good cappuccino ~

Milk foam +Espresso+ dirty big needle

The principle of this approach is actually a simplified version of Philharmonic Pressure. Espresso exhibits the national standard, international standard Espresso is 7g beans, 95 degrees water, 20-30 seconds to suppress the essence of a cup of coffee extraction.

The pressure of the needle tube is larger than that of the Philharmonic pressure, but it is not as good as the sealing and pressure of the Italian machine. Theoretically, the effect of prolonging the steaming time and the amount of powder can be comparable to that of the Italian machine ~

Below are the shortcomings. The biggest disadvantage of this method compared to the expensive Italian machine and the not so cheap Philharmonic pressure is that there is no Cream. So the cappuccino doesn't even stretch.

The reason may be that after filtering gauze, all the grease is defoamed, and the gauze is thicker. And the grease is in the upper layer, and finally filtered. Compared with Philharmonic pressure, there is only one layer of filter paper, Italian machine is more filter structure, grease is likely to be lost here, improved method also thought of, successfully say ~ taste is still very good, completely without the residue and acidity of the French pressure pot, but the beans used are Colombia, not with Italian beans, fragrant not as authentic Espresso, but also enough to satisfy! A cup of coffee is the best thing!