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Ask for all kinds of fancy coffee
How to make all kinds of fancy coffee

Italian coffee

Like pizza, macaroni and many other Italian cuisines, Italian coffee comes from Napoli, the hometown of Italian serenade. In Napoli and its surrounding areas, there are hundreds of family workshops, which mix different kinds of coffee from different places and bake Napoli coffee with their own special techniques. Today, the baking processes of various companies are still highly confidential. But one thing is the same-the temperature of Italian coffee will change with time until the final product comes out-this unique baking technique can't be imitated by coffee factories in other countries.

There are two main types of beans used by Italians to bake coffee: ARABICA and ROBUSTA. Generally speaking, Arabica grows in high latitudes, and its taste is fragrant and light. Japanese and Taiwan Province usually use Arabica for single-product coffee, while Luo basta grows in low altitudes, with high yield, few pests and diseases, low price and strong taste. Adding a certain proportion of Luo basta to Italian coffee can make coffee enjoy like spirits.

ESPRESSO and dobier-ESPRESSO and double espresso

put the finely ground espresso into the handle of the espresso machine or press it tightly, let the mixture of water and steam pass quickly, and you can distill a cup of pure espresso. It sounds simple, but remember, a good cup of Italian coffee should be covered with a camel-colored emulsion-the finer the aromatic coffee is ground, the greater the contact surface between the coffee powder surface and water, and the fuller the emulsion layer-of course, too fine powder will affect the speed of coffee-a perfect cup of coffee should be extracted within 3-4 seconds (referring to 8ml long) Usually, the amount of coffee used in ESPRESSO is between 7 (E.S.E standard) and 12 grams (the automatic coffee machine is adjusted between 9 and 12 grams). There are two filter buckets in the handle-single cup or double cup, but if a short cup of ESPRESSO is extracted with double cup of coffee, we call it dobier (or DOUBLE ESPRESSO in English), because guests who order dobier usually pursue its special strength. Therefore, its length (the length of coffee is the amount of liquid derived from the extraction time) generally does not exceed 6ml.

cappuccino-cappuccino

Today, cappuccino has become a popular drink in the world. To make a perfect cappuccino, the key lies in the quality of milk foam-especially the choice of fresh milk. At present, a lot of milk in the domestic market is made of milk powder mixed with water (it is called reduced milk in the industry-this kind of reduced milk is legally called fresh milk because the national standard of fresh milk in China is measured by the content of solidified matter in milk). This kind of milk is very dry even if it can foam. Here, we recommend you to use Qingdao Nestle Quanshi milk (1 liter Tetra Pak box packaging) and Tianjin Parmalat milk (.5 liter Tetra Pak pillow packaging). According to our current tests, the foaming of these two kinds of milk can almost meet the perfect requirements.

the method of foaming milk is to put about one third of the milk in a stainless steel milk cup (because the volume will expand after foaming), insert the steam pipe of an Italian coffee machine into the milk about one centimeter deep, turn on the steam switch, and gently move the milk cup to heat it evenly during foaming, so as to produce delicate and rich milk bubbles. Make about one-third cup of espresso from heated coffee cups, add one-third of hot milk and one-third of milk bubbles-a cup of cappuccino is made-and if possible, add some cinnamon powder or chocolate powder to it to extend the stay time of milk bubbles.

CAFFE FRAPPE (iced coffee)

FRAPPE means frozen in Italian. FRAPPE has many ways to do it. Here is a fruity FRAPPE. First, ice cubes are added to a tall glass, and about 2ML of LIMONCELLO CREAM (a fruity limoncello liqueur with milk, which is specially used to make desserts, ice cream and iced coffee, and is most famous in the southern Italian coastal area of Marfi (COSTIERA AMALFITANN)) is poured into it, and then a cup of four-color iced coffee is made like a LATTE. Suck through a straw from bottom to top, followed by fruit wine, milk, coffee and milk foam-perhaps the most romantic drink in Italian coffee.

caffe LATTE-that iron coffee

latte means milk CAFFE LATTE in Italian, as the name implies, it is milk coffee. Pour the foamed milk into a glass, and then add ESPRESSO coffee to make a beautiful three-layer LATTE. The main point of this coffee is that the milk must be fresh and the milk foam must be wet to have a beautiful three-layer distinction-just like a cocktail. If the quality of milk is not good or you are not sure about your own operation level, you can switch to opaque MUG (known as mug in Taiwan Province)-this is not a shameful thing-the famous STARBUCKS fast food cafe in the United States did just that.

macchiato-Ma kiya flower

Ma kiya flower may be the best choice for those who want to enjoy the delicate and smooth milk foam of CAPPUCCINO but refuse to give up the strong coffee fragrance of ESPRESSO. MACCHIATO means a little bit in Italian. Just add one or two spoonfuls of milk bubbles to a small cup of ESPRESSO, and a cup of kiya flower is made. Note that it doesn't add one-third milk to coffee like LAPPUCCINO, so the coffee is still so strong.