How to drink the long and delicate Campbell Blue Coffee? the characteristics of the flavor and taste of the varieties are treated by grinding and calibration.

Kang Baolan is to squeeze a beautiful cream flower on the double Espresso. Back then, he was cheated by this cream flower. He drank a mouthful of Kang Baolan and was laughed at for half a year. I swear to God, I drink beer.

From two packets of sugar, one packet of sugar to no sugar, a little bit used to the bitter alcohol of the base Espresso, from bitter to shivering, to a sip of insufficient extraction or excessive extraction, to the Espresso that likes heavy baking, rich bitterness, full-bodied bitterness. Occasionally sip to cream flower, light milk fragrance and sweet, white lotus slowly melt broken, to the last sip, coffee has been weak, light sweet and bitter, light acid, sip, aftertaste is delicate long sweet, stay in the mouth for a long time.

Enjoy pure authentic Kang Baolan must go to pure authentic Italian cafe, we generally go to SPR COFFEE to drink Kang Baolan.

There are many different ways to drink connaught blue. Some people like to drink the cream flower first, eat the cream flower completely, and then drink the coffee slowly; some people use a stirring stick to break up the flower and stir it up; some people add sugar and double the cream flower; some people add double Espresso.

People who can drink Kang Baolan will no longer have a clear heart; this heart has long been in the noisy cement jungle thousands of times, fortunately thousands of times, there is no numbness and indifference. Accustom to bitter, accustomed to sweet, calm, such as shallow smile; eyes always with compassion, things are changeable, life is like sending, we seem to be very poor; such as men who like to ponder calmly and quiet and simple women; such as occasionally staring at the roadside flowers and butterflies suddenly appear a stay; such as drinking only Kang Baolan or Espresso, sometimes American, no sugar, no milk. No longer like a thing for the sake of face.

1. Add boiling water at about 60℃~70℃ to the bottom of the mocha pot, and add it to the horizontal height to about half of the space between the pressure relief valve and the bottom of the pot.

2. Grind espresso beans to medium fineness (small Pegasus, for example, must be ground to 2.5), fill the filter with ground espresso coffee powder and gently scrape it flat.

3. Put the filter into the lower pot and cover it with a circular filter paper (to prevent coffee powder from rushing into the coffee solution).

4. Lock the upper and lower pots carefully (keep the pots damp to avoid burning).

5. Put the locked mocha pot on the gas stove rack and heat it over high heat until the water in the lower pot begins to flush the upper pot.

6. Turn to low heat and continue to brew until the water in the next pot stops rising, then turn off the fire.

7. Pour 30 cups of the extracted coffee into a 90 cup coffee cup.

8. Put the whipped cream into the cream gun and beat it. Squeeze it on the coffee cup of Method 7.