Cappuccino characteristic product Coffee Starbucks Flavor description treatment

Characteristics of cappuccino coffee

Cappuccino (Cappuccino)-at the beginning of the 20th century, the Italian Agatha invented the steam pressure coffee machine, but also developed the cappuccino coffee. Cappuccino is filled with steamed milk on strong coffee. At this time, the color of coffee is like a cappuccino monk covering a dark brown coat with a headscarf, hence the name.

Cappuccino is a kind of frothy coffee. It has an irresistible unique charm. At first it smells good, when you drink it, you can feel the sweetness and softness of a large number of milk bubbles, the second taste can really taste the original bitterness and richness of coffee beans, and finally when the taste stays in your mouth, you will feel more mellow and meaningful.

Don't you think it's amazing that a kind of coffee can have many different unique flavors? And really good coffee, just like life. The first mouthful always makes people feel bitter and sour, a large number of bubbles are like young people's light life, and the bursting of bubbles and that little bitterness are like a conflict between dreams and reality. Finally, after tasting the joys and sorrows of life, the sweetness of life is intoxicating.

This is like a teenager in adolescence. After enjoying a childish and wonderful time, they have to face the impact of stepping into the adult world and really taste the original taste of life-in addition to sweetness and bitterness.

It tastes good, but its origin is more knowledgeable, and it has always been the best material for the study of character changes in Europe and the United States.

The history of the word Cappuccino is enough to show that a word is often extended to other meanings because it looks like something, far beyond the original intention of the creator. It sounds complicated. Take a look at the following analysis.

The word was first used in English in 1948, when a report in San Francisco first introduced cappuccino beverages, and it was not until 1990 that it became a familiar coffee drink. It should be possible to say that the word Cappuccino coffee comes from the St. Franciscan Church (Capuchin) and the Italian headscarf (Cappucio). It is believed that the original word makers of Cappuccino never dreamed that the monks' robes would eventually become the name of a coffee drink.

Cappuccino is naturally the classic representative of Italian coffee, fully mixed with coffee and milk foam in a perfect proportion. In fact, cappuccino is a 33-system coffee blending technology, which requires 1 beat 3 coffee, 1 bank 3 fresh milk, 1 bank 3 milk foam. This kind of milk foam is made by stirring, which seems to be similar to Shunde's double-skin milk process. The strength of stirring is different, the time is different, and the final state of milk foam is also different. After the foam is made, it is poured over the mixture of coffee and milk, so the cappuccino is a bit like the chocolate that Argan often says in Forrest Gump-you don't know what kind of cappuccino you're going to encounter next. What is amazing is that the coffee served in Pierre Cafe, milk foam and coffee can amazingly form the pattern of leaves, and the exquisite shape is unbearable to destroy. In addition to "leaves", heart-shaped and other creative patterns can also be made here.

The Italian coffee machine uses enough pressure to force hot water through the very fine and squeezed coffee powder to absorb the strongest flavor of coffee. When the coffee is dripped into the cup with golden "coffee cream", a cup of Italian espresso (Espresso) is made. The "coffee cream" floating on the black coffee will disperse in a few minutes, but within a few minutes, it can be used to test the quality of this cup of Italian coffee. The coffee cream is too light, too thin or too thick, indicating that the quality of the espresso is not up to standard. On the basis of Italian espresso, add a thick layer of foaming milk, is cappuccino coffee.