"Cappuccino" method, half a cup of espresso and half a cup of foamed milk, foam the coffee, then sprinkle with chocolate powder or cinnamon powder, and that's it. Of course, what is more exquisite is pure coffee beans produced in Kenya, and coffee powder baked with charcoal fire. Milk foam and chocolate powder. As for the function of chocolate powder or cinnamon powder, it is used as decoration and at the same time prevents milk from peeling.

Making foamed milk is the key to making cappuccino. If you have an espresso machine, milk is not a problem. Just put the milk in a heat-resistant container (because the volume of milk will increase after foaming, so don't put too much milk to avoid overflowing), put the steam nozzle into the milk for about three centimeters, and start the machine. When the foam surges, feel the temperature of the container by hand to ensure that the temperature is appropriate, because overheated milk will not foam. Note that low-fat milk is not easy to foam, and full-fat milk will mask the taste of coffee, so semi-skimmed milk is recommended.

Finally, scoop up the foamed milk on the espresso with a spoon and sprinkle with cocoa powder or cinnamon powder, or nothing at all, so that a cup of cappuccino is ready.

Cappuccino coffee

Materials:

60 ml espresso

60 ml of hot milk

Fresh milk foaming agent 1

Exercise:

1. Beat the hot milk with foaming agent until it bubbles.

2. Pour the foamed milk into the espresso. You can add some sugar yourself, and the cappuccino with sugar will be smoother. )

Liu, a junior 7 student in middle school.