The types are Cappuccino, Foam Espresso (Macchiato), Milk Espresso/Latte (Latte), Krete and Ristretto double strength Espresso.
Preparation
(Preheating the machine) Before making the coffee, turn on the power switch of the coffee machine and preheat the brewing wrench as well as the coffee cups
. For machines without a preheating disk, the coffee cups can be scalded with hot water before making the coffee to keep the
coffee delicious and long-lasting.
Grinding
Choose the right degree of ground coffee powder, ground too coarse coffee powder will make the water through too fast, not enough immersion,
brewed coffee and thin and light. Grinding too fine coffee powder will make the water through too slow, leaching excessive, the coffee flavor is too bitter.
How to Make Coffee
Fill the brewing wrench with 7 grams (the standard amount of powder for a cup of coffee) of ground coffee, and press down on the grinder's
pressure handle at a medium level of pressure in order to make sure that the water passes through the ground coffee evenly, and to make sure that you extract the right amount of coffee liquid.
Screw the wrench onto the coffee maker and press the brew button. Count 22- 28 seconds from the time the button is pressed to finish. The amount in the cup at this point
should be 1.5 ounces.
Tips for making coffee
The most common mistake in making espresso is using too much water. In fact, the strongest cup of espresso requires only 0.3 to 0.5 ounces, never more. As the froth CREMA flows out, note its color, which should start out as a darker golden brown and turn white, indicating that it has been over extracted and you should end the brewing process before it turns white.
Italian espresso milk froth coffee (Cappuccino) Preparation and cooking method A real espresso milk froth coffee is composed of one-third of the coffee (one part of espresso), one-third of the hot milk and one-third of the frothed milk (the liquid in the cup is half espresso and half hot milk).
Note on milk frothing
Make sure to use cold milk; hot milk is difficult to froth. Pour the milk into a clean stainless steel cup, do not use
other containers, because the metal is a good conductor of heat, in the milk foaming process is easy to transfer the temperature of the milk to the hand, in order to timely
control the temperature of the milk in order to prevent the milk temperature is too high or paste, to avoid scalding the guests and make a bad taste of coffee.
I. Pour in the milk (not more than one-third of the volume of the container)
II. Turn on the steam switch, the steam valve and steam between the mouth of the water drain, the steam pipe mouth on the surface of the milk after opening the steam
valve, when the steam valve open a certain limit, the operator should hold a hand cup handle, another hand to hold the wall of the cup up and down
move the cup of milk, so that the steam into the milk to be foamed (holding the wall of the cup of the hand at this time the temperature of the milk will be felt)
three. If the temperature of the milk is already hot, stop immediately so as not to boil the milk. Whether the milk froth is well done or not, when stopping
it is necessary to close the steam valve before allowing the steam pipe to leave the surface of the milk to avoid scalding.
IV. When the foaming is finished, put the milk cup on the side in order to separate the milk from the milk bubbles.
v. One serving of espresso. (Fill a serving of 7-9 grams of ground coffee into the brewing wrench, press
a little on the press handle of the grinder with medium force, screw the wrench onto the coffee maker and press the brewing button. (Count 28 seconds from the time you press the button, at which point the amount in the cup should
be 1.5 ounces)
VI. Then add milk to the finished coffee cup. Note: Use a spoon to block the milk froth, pour the milk into the cup, and use the spoon to scoop the milk froth
over the top of the liquid. Sprinkle a little more cinnamon or chocolate powder over the milk froth as a final touch. However, in the Italian tradition,
it is not customary to add other flavorings, and it is up to the restaurant or the customer to choose whether to add them or not.
Italian Layered Milk Froth Coffee (Latte) Preparation and Cooking Method
Heating
First, pour a portion of Italian espresso (please refer to the production of Italian espresso for the practice) into a cup that has been preheated, and then pour the hot milk into the cup; the amount of milk must be greater than 1/2 of the capacity of the cup; finally, scoop the milk froth on the liquid; add a small amount of chocolate powder, or cinnamon (traditional practice).
Layering
Pour hot milk into a glass larger than 1/2 full, and gently pour a shot of espresso over it.
The key point
The milk should not be too hot, too hot milk will not support the coffee; secondly, the coffee must be standard, if the amount of coffee is too much will not be layered.
Fill a transparent glass with ice, pour cold milk larger than 1/2 the capacity of the glass into the cup, gently pour a portion of Italian espresso, the top of the milk froth, a little chocolate powder for decoration. (Use a straw, sugar dilution)
Latte is characterized by the taste of milk is heavier than the flavor of coffee, so be sure to be greater than 1/2 of the milk.