Introduction to the quality and taste grinding scale of cappuccino's characteristic flavor description method

The characteristics of cappuccino

At the beginning of the 20th century, when the Italian Azibucha invented the steam pressure coffee machine, he also developed cappuccino coffee. Cappuccino is an Italian coffee mixed with the same amount of Italian espresso and steamed milk. At this time, the color of coffee is like a cappuccino monk covering a dark brown coat with a headscarf, hence the name caffeine. The traditional cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk.

The full-bodied taste of espresso, accompanied by lubricated foam; it has a hint of essence and dew. Sprinkled with foamed milk with cinnamon powder, mixed with the aroma of bottom-up Italian coffee, the new generation of coffee is fascinated by it.

It has an irresistible unique charm, at first it smells good, the first sip, you can feel a lot of milk foam sweet and soft, the second mouthful can really taste the original bitterness and rich coffee beans, finally, when the taste stays in the 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? 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.

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, that is, cappuccino coffee. 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", a variety of creative patterns such as hearts can be made here.