How to make fancy coffee taste better?

It is said that the Finns have a mantra to make coffee taste better, that is, if you say this to coffee, you will easily get delicious coffee. Of course, this is only the plot in the movie, but if you want to make your coffee taste better, here are some tips on how to make fancy coffee better.

Perfect coffee skills

You may have mastered the basic method of making coffee, but if you want to make the coffee taste more perfect, it is not enough to brew it with utensils. You also need to know the following tips:

I. Prevent coffee from getting sour (coffee beans that are lightly roasted have a strong sour taste. When choosing coffee beans, you should pay attention to whether the color of coffee beans is consistent with what they look like.

Second, make the coffee color clear and transparent (pay attention to the infiltration process, filter paper and filter cloth can not be damaged, otherwise there is coffee grounds oozing, the color will be muddy.

Third, the secret of water (water can be divided into soft and hard, untreated tap water contains too many impurities and minerals, called hard water, so it is not recommended. To choose fresh soft water, it is filtered through a filter, it is pure water, and it must be freshly boiled.)

Fourth, warm cup is a prerequisite for good coffee (for a perfect cup of coffee, warm cup accounts for at least 20% of the credit. No matter how well the coffee is brewed, as long as it is poured into a cold cup, the temperature of the coffee immediately drops and the aroma is offset by more than half. Warm the coffee cup in advance, after the coffee is poured, not only the heat can be preserved, but also the temperature of the cup is more suitable for brewing aroma, so that the aroma of coffee is completely released. There are many ways to warm the cup, you can put it in the dryer, you can soak it in a hot tank, or you can pour the hot water into the cup.)

The skill of getting rid of milk foam

Operating procedure:

First, pour the fresh milk into the milk bubble pot, about 4 minutes full.

Second, cover the top of the milk bubble pot, press the milk bubble pot, and press the handle of the center of the milk bubble pot up and down until fresh milk foam can be seen on the edge of the top cover.

Third, open the top cover, rest for about 30 seconds or tap the milk bubble for several times to make the surface bubbles disappear.

Fourth, remove the thicker foam with a spoon.

Little nagging: 1. To choose high concentration of whole milk, the milk bubble pot should be dry, do not touch water, otherwise the milk foam is not strong enough. two。 To make hot milk bubbles, heat the fresh milk and the milk bubble pot to 60 degrees with water insulation.

Cream whipping technique

Operating procedure:

First, pour the liquid milk into the egg bowl.

Second, beat at a low speed with an egg beater until the whipped cream is foamed, add an appropriate amount of granulated sugar, turn to medium speed and beat at about the same time as the sugar is dissolved, add one gram of vanilla powder to continue beating.

Third, continue to beat to the near completion stage, it can be seen that the whipped cream has an obvious plastic pattern.

Nagging: stir in the same direction from beginning to end, otherwise the cream is not easy to form. The finished whipped cream should have luster and good elasticity and plasticity.

Liquid injection method

First, drainage. When preparing and dividing the coffee, the bar spoon is often used for drainage. The bar spoon is perpendicular to the bottom liquid level and the material is slowly injected into the cup along the back of the bar spoon. Generally speaking, the liquid with high density is at the bottom, and the higher the level is, the lower the density of the material used is.

Second, buffer. Tilt the bar spoon to the bottom liquid level and add raw materials to the upper layer. The bar spoon should be close to the liquid level, but not below the liquid level.

Extrusion molding of whipped cream

Operating procedure:

First, squeeze the cream clockwise along the wall of the cup.

Second, from the outside to the inside, one layer after another.

How to make a beautiful level. There is a relationship between coffee level and sugar content. If you add more sugar, the liquid concentration is high, and such a liquid is suitable to be placed in the lower layer; if there is less sugar, the liquid concentration is low and the specific gravity is lighter, so you can put it on the upper layer. So, if you want to create layered fancy coffee, just adjust the sugar concentration in the liquid.