Heat the fresh milk to 65℃, pour a proper amount of hot milk into Hario milk foam pot and whip the milk foam.
Measure a proper amount of "Da Vinci French vanilla syrup", about 0.5 ounces (15cc), and those who like sweets can use 1 ounce (30cc).
Add syrup to espresso.
Pour the hot milk into the mug.
Hot milk is poured to about eight points full.
Add milk bubbles and let the milk bubbles cover the whole cup of coffee.
Covered with a thick layer of white milk bubbles.
Draw squares back and forth on the milk foam with caramel sauce ... increase or decrease caramel sauce according to personal taste.
Finally, add vanilla syrup to Mister and drizzle with caramel sauce, but the coffee will be slightly weaker.
2. How to make a cappuccino?
Cappuccino Cappuccino-The perfect combination of coffee and milk gives people a very rich feeling. To make this cup of coffee well, you need to prepare delicate milk foam and espresso as the base. If the technology is excellent, pulling flowers on the milk bubble will make cappuccino more vital.
The following are introduced in detail:
First, the production of milk foam:
Method 1: Make handmade milk bubbles with a milk bubble pot.
1, pour the milk into the milk bubble pot, and the weight should not exceed 1/2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making milk bubbles.
2. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! The cover and screen cannot be heated directly. If the chilled milk is frothed, cool the milk to below 5 degrees. Of course, don't freeze the milk so much that it freezes. )
3. Cover the lid and filter screen, quickly twitch the filter screen and press the air into the milk. You don't have to press it to the end when you twitch, because you have to pump air into the milk, so you can act on the surface of the milk; Don't need too many times, just twitch gently for about 30 times.
4. Remove the cover and filter screen, scrape off rough milk bubbles with a spoon, leaving dense hot (ice) milk bubbles.
Method 2: Machine-made milk foam with steam milk foam.
1, don't put the steam pipe into the milk yet, because there may be some condensed water in the steam pipe, so let off some of the steam in the previous stage and drain the excess water by the way.
2. Insert the thermometer into the container, then insert the steam pipe obliquely into the milk and turn on the steam switch.
3. Slowly adjust the position of the steam nozzle to a position slightly away from the surface of the milk, but never above the liquid level, otherwise the milk will splash everywhere. When the position is correct, you will hear a steady "hissing" sound, otherwise it will be loud or almost silent.
4. When the milk foam is sufficient, you can bury the steam pipe deeper and let the steam continue to heat the milk. It's best to bury the steam pipe at an angle just enough to make the milk rotate.
5. When the diffusion reaches 60 -70 degrees, turn off the steam switch.
6. Wipe the milk attached to the steam pipe with a wet rag, and release a stream of steam at the same time to prevent the milk from being difficult to clean after it is dry.
Second, the flower drawing method: 1, brewing espresso, it is recommended to put espresso directly in the required cup. Then beat out the milk bubbles. If there are thick milk bubbles floating on the surface, please remove them. 2. Slowly pour the milk foam into the espresso just finished. When the poured milk foam and espresso have been fully mixed, the surface will be very thick, and at this time it will start to pull flowers (usually the cup is half full at this time). 3. The initial action of pulling flowers is to shake the wrist holding the cup from left to right, and the key point is to shake the wrist horizontally and steadily from left to right. Please note that this action only needs the strength of the wrist, not the whole arm. When shaken correctly, the cup will begin to show traces of white zigzag milk bubbles. 4. Gradually move the flower cup backwards to reduce the shaking amplitude. Finally, when closing the cup, draw a thin straight line forward and draw the stem in the cup as the end.
3. How to make a delicious iced coffee
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Remarks:
1. Cup: Use a glass or something else (choose a cup according to your personal preference).
2. Machines: tea maker, drip coffee machine (automatic coffee machine) and commercial coffee equipment.
3. Syrup: Cotton candy is diluted into liquid with hot water, so is syrup.
The practice of ordinary iced coffee:
Equipment: tea maker or drip coffee machine (automatic coffee machine), glass.
Material: freshly roasted gourmet coffee.
Production: Fill a transparent cup with ice cubes and pour black coffee into the cup.
Note: It is recommended that you
1. Use two servings of coffee, because the freshly brewed hot coffee will melt the ice when poured on the ice, which will make the taste of coffee fade.
2. You can brew a pot of coffee at one time, store it (room temperature or refrigerator), and pour it directly into the cup when making iced coffee the next day.
Italian layered milk foam coffee
(espresso)
Equipment: Coffee equipment specialized in business, making latte glasses or cups.
Ingredients: milk, ice cubes, syrup, freshly roasted gourmet coffee.
Fill a cup with ice cubes, pour a cup of espresso, then pour cold milk with a volume larger than this cup 1/2, put milk foam on it, and add a proper amount of syrup according to personal preference.
Hierarchical method:
Fill a transparent glass with ice cubes, pour cold milk larger than the glass capacity 1/2 into the glass, and gently pour an espresso with milk foam and a little chocolate powder as decoration. Add appropriate amount of syrup according to personal preference.
The characteristic of latte is that milk tastes heavier than coffee, so it must be more than 1/2 milk.
Glacier tourists:
Equipment: coffee equipment for business majors, electric blender (juicer), glass.
Ingredients: ice cubes, milk, chocolate ice cream, freshly baked gourmet coffee.
Production: Put half a cup of cold milk with a little ice cubes and a ball of chocolate ice cream into a blender, then pour a cup of espresso and add ice cubes to stir.
Note: Sugar can be added according to personal preference.
Ice cream coffee:
Equipment: tea maker or drip coffee machine (automatic coffee machine), glass.
Ingredients: ice cubes, ice cream, freshly baked gourmet coffee.
Production: put half a cup of ice in the cup, pour black coffee until the cup is seven minutes full, and put an ice cream on it (the taste is self-determined).
Iced chocolate milk foam coffee
Equipment: commercial coffee equipment, glasses.
Ingredients: chocolate sauce or chocolate (chocolate can be heated and diluted into paste), ice cubes, milk, freshly baked gourmet coffee.
Production: First, add one-tenth of chocolate sauce into a transparent cup, then add ice cubes, then add half of cold milk (slowly pour cold milk along the wall of the cup), add a cup of espresso, and finally add milk foam. This drink should be equipped with a straw and a stirring rod, and a cherry can be placed on the straw as an ornament.
Scrubbed coffee:
Equipment: tea maker or drip coffee machine (automatic coffee machine), glass.
Ingredients: Sprite soda or 7-up soda, ice cubes, freshly roasted gourmet coffee.
Making: Fill the glass with ice, pour half a cup of soda water, and then half a cup of black coffee. This is a new drinking method of aerated iced coffee.