The blending of three kinds of Japanese coffee

Japanese cappuccino-butterfly bean coffee

Brewing method: follicular coffee

Ingredients: coffee 100cc~120cc, right amount of whipped cream, 3 tablespoons of sugar, a little cinnamon powder

Practice:

1. First pour a little cinnamon powder and 1 pea 3 sugar into the cup.

two。 Then put the brewed coffee into the coffee cup.

3. Add the whipped cream to the milking machine, and then use the milking device to circle slowly.

4. Finally, sprinkle with cinnamon powder.

Japanese latte-French Champagne Coffee

Brewing method: follicular coffee

Ingredients: coffee 100cc~120cc, sugar 1amp, 2 tablespoons milk 50cc

Practice:

1. Add the sugar, milk and brewed coffee to the snow pan to bring to a boil.

two。 After cooking, filter with a small strainer and pour into the coffee cup.

Japanese style Research-Havana Coffee

Brewing method: follicular coffee

Ingredients: charcoal coffee 100cc~120cc, sugar 1p 3tsp, chocolate whipped cream

Practice:

1. First add the sugar to the cup.

two。 Again, pour the brewed coffee into the cup.

3. Using ice cream digging utensils, dig a ball of chocolate whipped cream and put it on it.