Coffee review

The starting and ending temperature of foaming, the finished temperature of milk foam, the blending of Italian coffee beans.

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Coffee is a beverage made from roasted coffee beans, which is the main drink popular in the world along with cocoa and tea. Coffee tree is a small evergreen tree of Rubiaceae. Daily coffee is made from coffee beans combined with various cooking utensils, and coffee beans refer to the nuts in the fruit of coffee trees, which are roasted in an appropriate way. A cup of standard coffee

Coffee is a beverage made from roasted coffee beans, which is the main drink popular in the world along with cocoa and tea.

Coffee tree is a small evergreen tree of Rubiaceae. Coffee for daily consumption is made from coffee beans combined with various cooking utensils, and coffee beans refer to the nuts in the fruit of coffee trees, which are then baked in an appropriate way. The taste of a standard cup of coffee should not be bitter, and a qualified barista will strictly carry out every step when making coffee. Finally, the coffee presented to the guests will show varying degrees of sweetness, acidity, mellow thickness or cleanliness in the taste.

Two temperature problems

One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is made. These two temperatures are very important for beginners, which is directly related to the mastery of the principle of foam. First of all, when it comes to foaming, the milk is cold at first (preferably refrigerated at 5 ℃), which can prolong the foaming time so that it can be fully foamed and delicate, and then open the steam valve to foam the milk. When foaming is consistent with our body temperature (feel neither hot nor cold), the foaming is cut off. Next, let's talk about the temperature at the end of milking. I just want to talk about what the temperature feels like on the hand. When we feel this temperature with our hands (in continuous heating), it is hot, but we can stand it for two or three seconds; as soon as we feel warm, we stop heating (the back end of the heating feels very hot on the hand, but it can hold it).

In some places, thermometers are used to measure. I think this kind of teaching method is not good. Technology is something that people need to understand attentively, and it is not very good for people to improve their own skills with the help of external forces. Xiaohan thinks that scientific metrology is also good, so it is very difficult for traditional Chinese medicine to pass on.

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