The method of making espresso
One: chocolate cappuccino Cappuccino Con Cacao
[materials]: Espresso30 ml, cocoa powder amount, steam foam 120ml
[production method]:
1. Extract the Espresso Solo and inject it directly into the cappuccino cup.
two。 Sprinkle with cocoa powder first.
3. Then pour in the steam foam.
Two: Fredo mocha Mocha Freddo
[materials]: 110ml of double cup extracted espresso, 30ml of chocolate sauce, 10ml of hazelnut syrup, equal to the sum of crushed ice and three materials, right amount of fresh cream, right amount of decorative chocolate sauce.
[production method]:
1. Add chocolate sauce and hazelnut syrup to Espresso-base and mix.
two。 Pour the coffee mixture into the smoothie conditioner.
3. Then add crushed ice, turn on the smoothie conditioner, stir and mix.
4. Pour into the glass.
5. Squeeze the whipped cream on top and sprinkle with chocolate sauce.
Three: Herbal Blue Coffee Espresso Con Panna
[materials]: EspressoSolo1 cup (20ml / 30ml), 20 grams of fine sugar, right amount of fresh cream, right amount of cocoa powder
[production method]:
1. Extract the Espresso Solo and inject it directly into the cappuccino cup.
two。 Add the sugar to the cappuccino cup.
3. Squeeze in the whipped cream first.
4. And sprinkle with cocoa powder.
Four: Colette Coffee Espresso Corretto
[materials]: Espresso 30ml, fine sugar 10g, hazelnut liqueur 20ml
[production method]: extract EspressoSolo, directly into the cup, add fine sugar to mix, and then add hazelnut liqueur.
Five: Italian espresso macchiato Espresso Macchiato
[material]: equal amount of Espresso30 ml, steam foam and EspressoSolo
[production method]:
1. Aim the steam foam at the center near the Espresso and pour in.
two。 Then, immediately pull the bubble pot closer to you, so that the pour position to move closer to your direction.
3. When the white milk comes to the surface, quickly move the bubble pot forward to make a heart-shaped gap.
4. Continue to quickly pour to the tip of the heart, lift the bubble pot, and it will be fine.
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Coffee blossom training in heart and leaf skills
Fancy coffee art mainly includes three forms: drawing, carving and printing. Printing is the use of mold assistance, cocoa powder, chocolate powder or cinnamon powder poured on the coffee to show a pattern, the more creative, the less technical. Pull and carving are collectively known as milk pull art (Latte Art). The former is straight through technical movements such as wrist shaking while pouring hot milk into espresso.
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Calculation of extraction rate of Coffee and the ratio Rule of Gold Powder to Water
In the study of cup testing or extraction of freshly baked coffee, barista flexibly changes different powder-to-water ratio and baking forms according to different coffee bean characteristics, mainly in order to restore or preserve the original natural flavor and characteristics of coffee. In the manual extraction skill teaching class, manual preferred quality products, coupled with the quality of fresh baking, promote the coffee class.
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