Macchiato (macchiato) Coffee recipe for Italian coffee
In Italian espresso, without whipped cream or milk, just add two tablespoons of soft milk foam to the coffee, so it is a cup of macchiato (macchiato).
The method of making Macchiato (macchiato) coffee
Materials:
Italian coffee: 100ml
Fresh milk: 300ml
Caramel cream: 15ml
Caramel syrup: 15ml
Use cup: 500ml large cup, with coffee spoon and sugar packet
Practice:
1. Beat the milk foam with fresh milk in a bubble pot and stir well.
two。 Pour the Italian coffee into a cup, add fresh milk and foam until full.
3. Pour some caramel syrup into the center, squeeze out the net pattern with caramel paste on top of the foam to beat until dense, pour into the cup from the center, and caramel paste is scratched out with a pointed bottle.
Note:
Because when making milk foam, the surface milk foam mixes violently with the air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition, because the milk foam comes into contact with the air, it will affect its cotton density, so Maggiadot should drink it as soon as possible.
PS: the main player in Starbucks-caramel macchiato, coffee with whipped cream and two spoonfuls of soft milk foam covered with egg-yellow caramel, both visually and tastefully pleasing. In addition, Maggiadot must drink it in one mouthful to taste its delicacy.
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The types and principles of Coffee making skills of Italian Coffee
Many people like to drink coffee, but they don't know much about coffee, especially when they go to the coffee shop just according to their own name or according to the well-designed menu. However, if you drink more often, you will begin to get familiar with your favorite taste, sometimes try other flavors, and gradually you will want to know the difference between these coffees with different names. The following is the one of mine.
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Coffee defective bean making ESPRESSO coffee making
Give this cup of coffee a good name, I was born to be useful! Because the beans used are usually picked out and not used, and in the end, a handful of Robusta is added, and the beans reused in this way always feel like the allied forces of the eight powers. Of course, a few moldy beans are absolutely not allowed. To bake to the extent needed for espresso, it has to be in a distinct scorching, crackling taste.
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