Detailed practices for different types of coffee

01, espresso single: Solo (Italian) Single (English), is to use a single guide nozzle to brew the handle to fill 7 grams of coffee powder to extract 25-35 ml.

02, Italian espresso double: Doppio (Italian) Double (English), that is, 50-60 ml of coffee powder extracted by filling 14 grams of coffee powder with a double nozzle.

03, Cappuccino: Italian coffee drink, which has less milk than Latte, but has more milk bubbles. (1) inject foam into the cup with Espresso, without hook or pull.

(2) after injecting foam into the cup with Espresso, the thickness of the foam should be 1 cm, and the cup should not overflow. (3) use other utensils to extract 7% of the comprehensive hot coffee and add cream or cream. It is common in the market.

04, latte (milk) coffee Caffe Latte:

A, layered latte, two-layer latte, coffee + milk + foam, three-layer latte, milk + coffee + foam, is called dance latte or dance latte.

B, mixed hot coffee + milk foam + cinnamon powder + shredded lemon.

C, iced latte Iced Caffe Latte, can not pull flowers, suitable for layering, you can use Espresso, you can also use iced coffee, use manual foam machine to foam.

The Seattle latte, born in 1971, is called latte art.

06 Macchiato Espresso Macchiato (concentrated Machado): (Machiahardo) is the Italian word for "making a mark". Espresso+1 spoon milk foam, do not require all over the face without overflow. Espresso is gently marked with foam.

07 Macchiato Latte Latte: the method of making it is much the same as that of a latte, except that macchiato must first add milk and then add coffee to make it more smooth.

08 Macchiato Caramel caramel (caramel macchiato): the production method is much the same as the latte, except that macchiato must first add milk, then add coffee to "mark" it, and then add caramel sauce on the surface to make it smooth and sweet. .

09 Espresso+ Caffe Mocha (Coffee Mocha): a classic combination of Espresso+ milk and cocoa products, full-bodied espresso and high-quality chocolate, topped with smooth foam or whipped cream.

ten. Iced Caffe Mocha (iced coffee mocha): iced Espresso+ iced milk + iced cocoa products, a classic combination of mellow espresso and high-quality chocolate, topped with smooth cream or whipped cream, and a little chocolate sauce on top.

11 Espresso+ Machaccino (Mochagilo): also known as Mocha style, Cocoa products + Milk foam (Cappuccino sprinkled with cocoa powder)

12Espresso Con panna (Herbalife): Espresso+ cream. Cover the espresso with a small amount of smooth whipped cream.

13J Espresso Ristretto: 15-20ml extracted in 20-30 seconds is called Espresso Ristretto. In theory, it is to adjust the coffee powder, but in practice it is to shorten the extraction time.

14J Espresso Lungo: extraction of 40-50ml in 20-30 seconds is called Espresso Lungo. In theory, it is to adjust the coffee powder, but in practice, it is to prolong the extraction time.

15J Espresso Romano (Jomaro, Rome): Espresso+ lemon juice.

16 Americano:Espresso+ Espresso hot water, the combination of alcoholic espresso and hot water creates a drink with full flavor and deep taste of espresso.

17J Espresso Corretto (Colette): Espresso+Brandy,Rum. Liqueur (liqueur).

18J Espresso Arma (Arnoma): Espresso+ sherbet, syrup (no milk).