The foam produced during extraction, the so-called Crema, accounts for at least 10% in a good Espresso, and lasts for at least a few minutes before it slowly dissipates. After a good cup of Espresso is extracted, it cannot be preserved for a long time. Drink it in a short time, otherwise the supple taste will disappear.
In fact, Espresso is just like a wine base. By adding milk and sugar, we can make other familiar coffees, such as:
The most familiar Cappuccino is actually Espresso+ milk+milk foam;
If the ratio of the three raw materials is different, you can make latte Cafe Latte;;
Kangbao Blue Conpana is made of Espresso+ cream;
The ingredients of Mocha Cafe Mocha are Espresso+ milk+milk foam+whipped cream+chocolate sauce for modification;
Add ice cubes to make iced lattes, iced mocha and other kinds of coffee.
Traditional cappuccino is one-third espresso, one-third steamed milk and one-third foamed milk. Cappuccino latte is actually a change of Italian coffee (Italians are really fickle), but the ratio of coffee, milk and milk foam is slightly changed to1:2:1.
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