The basic method of coffee stratification explains in detail how coffee is stratified.

The basic method of coffee stratification

When making layered coffee, we first need to figure out the up and down order of each level, or the proportion of each ingredient. Those with a large proportion are generally divided into the lower layer, and those with a small proportion are divided into the upper layer. Whether it is to make cocktails or layered coffee, the principle is the same. Below I will briefly discuss the usual hierarchical arrangement, different varieties of raw materials, hot drinks and ice drinks may cause some differences, but if you master the principle, you will find that it remains the same. First layer: sauce layer

The bottom layer is usually a variety of syrup, sauces, such as chocolate sauce, hazelnut syrup or some jam and so on.

Second floor: milk

Most of the coffee is diluted with milk, so we usually divide the milk into the second layer.

The third floor: coffee

The proportion of hot milk and hot coffee is relatively similar, so sometimes it is a bit difficult to distinguish, but in most cases, coffee is divided into milk. In addition to the specific gravity, color matching is also a very important reason. Since the fourth layer is usually white foam or cream, it will be more beautiful to add a layer of black coffee on top of white milk.

The fourth floor: top material

The top ingredients are generally made of milk foam, fresh cream, ice cream, etc., and soda is also used in ice drinks. The proportion of top ingredients is generally light, which is the last main ingredient of the whole drink.

The fifth floor: decorations

Decorations are usually placed on top, and coffee is decorated with cocoa powder, chocolate, chocolate sauce, coffee beans, caramel sauce, cookies and so on. In fact, N layers can be made among the five layers listed above, and the order of layering can be reversed by changing the proportion of raw materials, such as adding syrup to coffee.

Source: network