Introduction to the fineness of coffee powder of latte

Introduction to the fineness of coffee powder of latte

1. Soak the cup (warm cup) in hot water to raise the temperature, then pour out the excess water for use.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler, flatten the coffee powder with a press stick, then buckle the filler to the espresso machine extraction port, and extract ESPRESSO (coffee / fresh milk at 1:1).

3. Take the right amount of milk and put it under the steam nozzle of the espresso machine to steam it into hot milk.

4. Pour the steamed milk into the cup.

5. Shake the cup up and down to make the foam rise

6. Finally, pour the ESPRESSO into the cup slowly.

Mocha pot:

The concentration of coffee brewed is second only to the espresso machine. The thickness of ground beans is also a little thicker than that of Italian concentrators.

Siphon pot:

The coffee brewed is light and has a strong taste of water. Ground beans are thicker than mocha pots.

Belgian Royal Pot:

The principle is the same as the siphon pot, and it looks better and more interesting than the siphon pot.

American coffee drip filter pot:

Because this thing can be heated for a long time, the aroma of coffee will evaporate over time. Coffee beans are ground into particles, a little smaller than sesame.

Coffee needs to be drunk while it is hot, but it will not taste good when it is cold. Except iced coffee!

If you see a cup of ESPRESSO, the grease on the surface is relatively thick, indicating that the coffee beans are quite fresh, and the coffee oil of fresh coffee beans can reach 1 cm with an Italian concentrator. On the contrary, there is a problem, either pressing the powder too hard or extracting too much.

Pierce: it is not recommended to buy ground coffee in some cafes or shops. If you really want to buy it, buy a hand bean grinder, buy a bag of beans and grind them yourself.