Flavor description of Starbucks Cappuccino Coffee

Flavor description of Starbucks Cappuccino Coffee

First, scoop 2 tablespoons of milk powder into the flower cup (at first I was in the milk beater, but the induction cooker does not recognize it), add cold water properly, stir well, and then heat it in the induction cooker. Note, heat it to about 50 degrees Celsius. It doesn't matter if there is no food thermometer. Use a small spoon to taste the temperature yourself.

Second, after heating, pour into the milking machine, and then twitch the milking machine, about 30 or 40 beats, the milk had better be in two-thirds of the cup, not too full, if you want more foam, you can hit a few more, just control yourself.

Third, pour the beaten milk foam into the flower cup, ready for use.

Fourth, pour the brewed black coffee into a warm coffee cup, and then use the flower cup to pour into the milk foam, you can master the pattern by yourself, and the one with good technology can pull out a very beautiful pattern. I am still a rookie, learning.

Fifth, sprinkle with chocolate powder or cinnamon powder, nothing or nothing.

It's done. The cappuccino you drink at Starbucks or Shangdao or some other coffee shop is actually that simple. On this basis, it's easy to learn about mocacino, latte and so on. It's so cool that you can make the same taste as a coffee shop at home.

Puccino coffee brewing steps: step 1: pour in the brewed Italian coffee about five cents full, then pour the hot milk that has been foamed to eight cents full. Step 2: pour the milk foam on the top of the steel cup. Finally, sprinkle with a little cinnamon or chocolate powder as you like. Macchiato in Italian espresso, without whipped cream or milk, as long as two tablespoons of soft cream are added to the coffee, this is a cup of macchiato. Marchiato tastes heavier than cappuccino because she only adds foam instead of heating milk. It is worth mentioning that: because when playing milk foam, the surface milk foam is more violently mixed with air, so the surface milk foam is rougher. At this point, the rough surface of the foam can be scraped off so that you can drink the most detailed part. In addition, because the milk foam comes into contact with the air, it will affect its cotton density, so Maggiadot should drink it as soon as possible. The brewing step of Maggialdo: add 3 tablespoons of milk foam to a small cup of Italian coffee to complete a cup of Macchiato.