Introduction to the Historical Origin of the making method of Italian Coffee-Macchiato Coffee
An introduction to the Historical Origin of the method of making Macchiato Coffee
Maggialdo has a heavier taste because it 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.
Manufacturing method
Add 3 tablespoons of foam to a small cup of Italian coffee to finish a cup of macchiato.
Heat the fresh milk to 65 degrees Celsius, pour the right amount of hot milk into the "Hario milk bubble pot" and beat the milk foam.
Take the right amount of "DaVinci French vanilla syrup", about 0.5oz (15cc), and 1 ounce (30cc) for sweets.
Add syrup to espresso
Pour hot milk into a mug
Pour hot milk until about eight cents full.
Add the foam to cover the whole cup of coffee.
Covered with a layer of snow-white milk foam
Finally, add vanilla syrup to Mistow and sprinkle with caramel sauce, but the coffee will be slightly lighter.
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At what temperature should the cup measure the thickness and acidity of alcohol?
Richness refers to mellow thickness and richness; complex feelings of multiple flavors; balance of all basic palate features are satisfactory, no one palate masks the other. Fresh, bright, dry, light, or lively (common in Central American coffee): caramel tastes like sugar or syrup; chocolate similar to unsweetened chocolate or vanilla aftertaste; delicious
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Description of Coffee Bean Flavor in Yejia Coffee Manor introduction of Variety treatment in Taste producing area
Description of flavor of coffee beans in Yejia Chet Manor Variety treatment method in producing areas most of the refining methods of Yirgacheffe are washed refining, which is fermented and shelled in a washing tank for about 72 hours and dried directly outside the factory building. After the raw beans were manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, the raw beans were passed by the bidders.
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