Preparation of Honey Milk layered Coffee

With the gradual enrichment of coffee production patterns, now we should try to make lower-layered coffee and buy a long champagne cup, which can show a good stratification effect. In fact, the principle of stratified coffee is the same as cocktails, using different densities to make different colors of raw materials to achieve layering, how not taste, but the visual effect is good, can be used to deceive girls, like our coffee essence or single and black espresso is the most direct, the most flavor, but occasionally play some fancy, enrich coffee life.

According to the book, first pour honey into the champagne glass and heat the milk.

To make delicate foam.

When the foam is injected into the cup, it is obviously divided into two layers because of the big difference in density.

Originally, the book said to use European-style mixed coffee, but it would taste lighter, so I used the lovely Bialetti Class to make one-person espresso.

When the coffee is slowly injected into the cup, it should be yellow, white, brown and white in turn from bottom to top, but because of the high concentration and density of espresso, the milk that sinks directly to the bottom is mixed with it, so the white milk layer that should have appeared at the junction with honey did not fall off.

The final effect picture, in fact, this is a cup of honey with a beautiful appearance of the Cappuccino, a little more honey sweetness, but can be used to deceive children.

Next time, you can try to put less honey at the bottom, add sugar to the middle milk foam to increase its density, add a little more European mixed coffee on top, and add unsweetened milk foam to the top. This can not only ensure enough coffee, but not too sweet, but also can be divided into four layers to make a more beautiful effect, o (∩ _ ∩) o