Coffee making method and formula
One: mocha Frost Coffee-MOCHA FROSTY
Ingredients: one iced coffee, 2-3 coffee jellies, chocolate sauce, cream, chocolate chips.
Production process:
Mix iced coffee with chocolate sauce and add jelly to coffee, whipped cream and chocolate chips to garnish.
Two: Porchia Coffee-COFFEE BORGIA
Ingredients: one hot coffee, chocolate syrup, right amount of Jundu, tangerine peel, chocolate chips, whipped cream.
Production process:
1. Hot coffee with chocolate syrup and Jundu, stir.
two。 Float moderate whipped cream and decorate with thin strips of willow bark.
3. Sprinkle a little chocolate powder.
Three: ice cream coffee
Ingredients: 1 ounce of espresso, 1 vanilla ice cream ball.
Production process:
1. Extract 1 ounce espresso with 7 grams of espresso powder and cool on ice.
two。 Use a ball digger to dig up vanilla ice cream balls, put them in a glass, and pour the brewed espresso on the ice cream.
Four: Hauber Coffee-Pluck Coffee
Ingredients: mamba hot coffee is full of 8 minutes (Mamba coffee is mixed with Brazilian coffee at 1:1, and the coffee liquid is extracted by a siphon pot.) 15ml of Jundu orange wine, right amount of whipped cream, a little orange peel.
Process: pour coffee into the cup about 8 minutes full, add Jundu; rotate and squeeze in a layer of whipped cream, then sprinkle with finely diced orange peel.
Five: espresso with fruit-Espresso Romano
In ancient Rome, the opportunity to wash dishes was rare. At that time, people believed that wiping cups and bowls with lemon peel could achieve the effect of disinfection, and the custom has now become Roman espresso.
Ingredients: lemon, espresso 30ml (one cup of espresso)
Production:
Method 1: cut the pulp of the fruit and put it directly into 30ml espresso
Method 2: mash the fruit and pour the right amount of juice into the 30ml espresso.
Wipe the mouth of the cup with lemon slices before drinking.
- Prev
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.
- Next
Talking about testing Cupping Tasting in Coffee Cup
Recently, I saw many cafes holding "Cupping" activities, which attracted a large number of coffee lovers to participate enthusiastically. Seeing that the coffee industry is so prosperous and coffee lovers are so studious, I can't help but feel comforted that the efforts of coffee people have not been in vain. But in the case of Cupping, is it a sign of professionalism or a gimmick for businesses to attract customers?
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