The Fusion of Italian Coffee-the difference between the temperature of Hot Water in Italian Coffee Machine and American style
The Fusion of Italian Coffee-the difference between the temperature of Hot Water in Italian Coffee Machine and American style
On the other hand, Italians like to drink plain coffee, that is, Italian concentrated and Italian concentrated "relatives and friends": short Ristresso, long thick Lungo, etc., or Italian macchiato with a little milk, which is small in quantity and can be finished in a minute. Lattes, cabs, mochas and caramel macchiato, which add a lot of milk or seasoning, are not very "authentic" Italian coffee. For Italians, Italian coffee ≈ espresso, a large amount of diluted coffee is weak
.1. After blending to the full cup, place the steel cup at the front edge of the cup and lean to the side. The cup is tilted 2, the steel cup is lowered and then starts to shake left and right to produce the pattern lines. 3, the steel cup moves backward in an arc to the edge of the cup, and the shaking range is smaller. 4. The steel cup moves forward and in a circular arc so that the lines of the pattern are pulled. 5. The lines of the pattern are pulled when the steel cup moves backward into a circular arc. 6. Quickly take away the milk. A cup of perfect Espresso paste Espresso means flowing from the machine nozzle into the cup, just like soy sauce paste! You must have poured soy sauce and soy sauce ointment. You can feel the difference. To get a paste-like espresso
1. The principle of flower drawing. Let's talk about it separately.
The principle that milk leaves a mark on coffee is that the gas-rich grease surface of high-quality coffee has enough surface tension to hold the same dense milk.
The principle that milk traces make shape is that experience and practice make perfect. When making milk, you shake your hand skillfully and let the milk move according to the expected trajectory, leaving the desired trace on the surface of the coffee.
2. Milk foam machine. I don't know if you mean the hand-pulled milk beater, the electric egg beater-like milk foam machine, or the steam head of the semi-automatic coffee machine. The principle is to let the air blend into the milk to make the milk dense. How to do it?
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Flavor description characteristics of Yunnan Tieka Coffee beans introduction of Variety production area treatment Manor
Yunnan Tieka coffee bean flavor description characteristics variety production area treatment manor introduces the environmental problems of coffee cultivation, although it can reach the hot area standard, it is far away from the equator, evaporation, and the large-scale Yunnan coffee planting area is less than 1100m above sea level. in recent years, the severe drought in Yunnan, as well as the frost period in the producing areas, all make the cultivation of coffee can not be guaranteed normally, which has a direct impact.
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Standard steps for thickness calibration of hand-made coffee powder are graphically adjusted
Standard steps for the thickness scale of hand-made coffee powder Diagram regulating humidity factors not only play a role in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening is higher than that at noon, so according to the influence of humidity factors, the grinding degree should be thickened in the morning and evening, and finer at noon. Factors affecting the degree of grinding
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