How to make coffee flower how to make pure black coffee beans can be ground coffee powder Italian concentrated fresh mix

Appuccino cappuccino-the perfect combination of coffee and milk gives people a very rich feeling. Make this cup of coffee, to prepare delicate milk foam, as the base of the Espresso, if the technology is excellent, then pull flowers on the milk foam, will make cappuccino more vitality. The following details are described in detail:

First, the production of milk foam:

Making handmade milk foam with milk bubble pot

1. Pour the milk into the milk bubble pot, and the amount should not exceed 1 / 2 of the milk bubble pot, otherwise the milk will spill over due to expansion when making the milk bubble.

2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Be careful! The lid and strainer cannot be heated directly. (such as making ice foam, cool the milk below 5 degrees Celsius, of course, don't overfreeze the milk and let the milk freeze.

3, cover the lid and the filter, quickly twitch the filter to press the air into the milk, there is no need to press to the end, because it is to pump the air into the milk, so as to act on the surface of the milk; the number of times is not too much, gently twitch about 30 times.

4. Remove the lid and strainer and scrape off the thick foam with a spoon, leaving dense hot (ice) foam.

Second, the way of drawing flowers:

1. To cook Espresso, it is recommended to put the Espresso directly into the desired cup. Then hit the milk foam, after completion, if there is a thicker milk foam floating on the surface, please remove it.

2. Slowly pour the milk foam into the newly finished Espresso. When the foam is fully mixed with the Espresso, the surface will be thick, and this is the time to start drawing flowers (usually the cup is half full).

3. The beginning of the pull flower is to shake the wrist holding the flower cup from left to right, and the key point is to steadily make the wrist shake horizontally to the left and right. Please note that this action only requires the strength of the wrist, not the whole arm. When the shake is correct, the cup will begin to show white "zigzag" foam marks.

4. Gradually move the flower cup back, and reduce the range of the shaking. Finally, when you close the cup, draw a thin straight line forward and draw the stem of the leaves in the cup as the end.

If you pull the flower well, it will be very beautiful.

It may be troublesome to do so, if it is made by a family, just mix the coffee and milk.

Here's a simple way: first add a tablespoon of honey to the light cream 200ml, then beat it with an egg beater to make it foamy and thick.

Then make the coffee, add the partner, sugar (according to your taste), and then slowly add the beaten cream along the wall of the cup.

It's as simple as that, hey.

The first step to pulling flowers is to have enough concentrated fat.

The second step is that the key foam should be moderate if too much moisture comes out, it is not easy to form.

Here's step 3.

First let's talk about pulling hearts. Take cappuccino as an example, milk should be evenly poured into the concentrate (pour from the middle), and never be weaned. About 2 / 3 start to wipe, while the milk will continue to be poured. Shake your hand forward a little when you stop. It's almost done.

It is more difficult to pull leaves. Because if you want to pull the leaves, you have to beat it to the finest. When you pour, the mouth of the cup should be at a 30-degree angle with the table, and your hands should shake left and right and shake forward the same way when you finally close. The milk that pulls the leaves is much finer than the peach heart when it is concentrated.