What kind of cream powder is usually used for coffee?

What kind of cream powder is usually used for coffee?

In 1570, when the Turkish army besieged Vienna and failed to retreat, a bag of black seeds was found in the Turkish army's barracks. No one knew what it was. A Polish man who had lived in Turkey took the bag of coffee and opened his first coffee shop in Vienna. At the end of the 16th century, coffee began to spread into Europe on a large scale through Italy in the name of "Islamic wine". It is said that at that time, some Catholics thought coffee was a "devil's drink" and encouraged Pope Clemon VIII to ban it, but after the pope tasted it, he thought it was drinkable and blessed it, so coffee became more and more popular in Europe.

At first, coffee was expensive in Europe. Only aristocrats could drink coffee, and coffee was even called "black gold". Until 1690, a Dutch captain sailed to Yemen and got some coffee seedlings, which were successfully planted in Indonesia. In 1727, the wife of a diplomat in Dutch Guiana gave some coffee seeds to a Spaniard in Brazil, where he planted them with good results. The climate in Brazil is very suitable for coffee growth, and coffee has spread rapidly in South America since then. Coffee, which has fallen in price due to mass production, began to become an important drink for Europeans.

1, tableware detergent: this thing is the best practice, but also the most cost-saving. Just mix water into the vat and squeeze a drop of detergent to start the practice. This thing is the best choice to practice foaming, understand the principle of foaming, and practice foam control. When you can easily listen to the quality of the foam, you can try the following ways to strengthen the practice (when doing this exercise, ask barista friends to practice the basic techniques of making coffee flowers with water at the same time).

Tip: milk foam made with detergent should not be added to espresso to do exercises such as flower drawing, detergent is only used for foam practice.

In addition, the flavor of coffee beans is another consideration. The expert candidate for coffee beans is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans, about dozens of them, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape. to avoid buying shoddy products disguised as mixed beans. But if it is a comprehensive bean, different size and color is a normal phenomenon. Heavy heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans will show that they have gone bad, not only with reduced aroma, but also with astringent and sour taste. In short, when choosing and buying coffee, we should pay attention to its freshness, aroma and stale flavor.