Precautions for drinking macchiato Coffee

Vanilla syrup with slippery hot milk, smooth milk foam, mellow espresso mixed with soft caramel sauce, sweet and mellow caramel macchiato becomes a good choice for coffee lovers to taste espresso. Here's how Macchiato Coffee works.

Practice one:

1. Heat the fresh milk to 65 degrees Celsius, pour the right amount of hot milk into the bubble pot and beat the foam.

2. Take appropriate amount of DaVinci French vanilla syrup, about 0.5oz (15cc), and sweets can use 1oz (30cc).

3. Add syrup to espresso

4. Pour hot milk into a mug

5. Pour the hot milk to about eight-tenths full and add the foam to cover the whole cup of coffee.

6. cover it with a layer of snow-white milk foam, put caramel sauce back and forth on the foam, and add or decrease the caramel sauce according to your taste

Finally, add vanilla syrup to macchiato and sprinkle with caramel sauce, but the coffee will be slightly lighter.

Practice 2:

1. Beat the milk foam with fresh milk in a milk bubble pot and stir well.

2. Pour the Italian coffee into a cup and add fresh milk and foam until full.

3. Pour some caramel syrup into the center, squeeze out the net pattern with caramel paste on top of the foam, pour it into the cup from the center, and draw the shape with a sharp-nosed bottle.

Note:

Because when making milk foam, the surface milk foam mixes violently with the 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.