The technique of making espresso and cappuccino with syringes to make coffee

DIYer:Mystryl

Production time: 30 minutes

Production difficulty: ★★☆☆☆

GEEK index: ★★☆☆☆

Needles can also make espresso Espresso! And it's great, and the experiment is successful.

First, take 10g coffee beans, the international standard Espresso is 7g beans, and the Philharmonic pressure standard is 14g a cup of Espresso. We choose the middle value in between.

Hand grinding. After grinding, the fine powder can be obtained by secondary grinding in reverse grinding.

100mL violent large needle, filled with gauze (left), wet with boiling water and pressed.

Load the powder and press it a little bit (the picture on the right is a little too much).

If you can't shoot the rest of the production process, there will be no picture.

Heat 50mL hot water to 95 degrees (85-90 degrees) and pour it into the needle, wait a moment and stir for 10 seconds to wet all the powder. install the putter and press! You can do as much as you can. Anyway, there can't be 9pa. The coffee pressed for 20-30 seconds is a great Espresso extra strong. If you don't think it's strong enough (I mean, I don't think it's strong enough after making cappuccino -) you can rest and steam for about 10 seconds after stirring.

Add 2-3 times the boiling milk and half a portion of chocolate sauce and stir well for an Italian mocha.

Mocha.

It's just as easy to make cappuccino.

Heat 100mL milk to 65 degrees, use a pressure kettle instead of a manual bubble jar, twitch up and down, control the speed at about once a second, beat delicate foam, scoop off the thicker foam on the top, and pour it into a cup of Espresso, which is a good cappuccino.

Big syringe of milk foam + Espresso+

The principle of this approach is actually a simplified version of the Philharmonic pressure.

Participate in the Espresso national standard, the international standard Espresso is 7g beans, 95 degrees water, a cup of coffee extracted with essence within 20-30 seconds.

The pressure of the syringe is higher than that of the Philharmonic, but it is not as good as the sealing and pressure of the Italian machine. Theoretically, the effect of prolonging the steaming time and powder quantity can be comparable to that of the Italian machine.

Here are the disadvantages.

Compared with expensive Italian machines and less cheap Philharmonic pressure, the biggest disadvantage of this method is that there is no Cream. So the cappuccino can't pull flowers at all.

The reason may be that all the grease has been defoamed after filtering the gauze, and the gauze is relatively thick. And the grease is on the upper layer and finally filtered. Compared with the Philharmonic pressure, there is only one layer of filter paper, and the Italian machine is the structure of the filter screen, and the grease is likely to be lost here. I have also thought of the way to improve it. Let's talk about success.

The taste is still very good, there is no dregs and acidity of the kettle at all, but the beans used are Colombians, not Italian beans, and the fragrance is not as strong as the authentic Espresso, but it is enough!