Brewing steps of cappuccino: Step 1: Pour the brewed espresso until it is about five minutes full, and then pour the foamed hot milk until it is eight minutes full. Step 2: Pour the milk bubble on the top of the steel cup. Finally, sprinkle a little cinnamon powder or chocolate powder according to your personal preference. Machiavelli in espresso is a cup of Machiavelli, without whipped cream and milk, just add two spoonfuls of thick soft cream to the coffee. Macchiato tastes heavier than cappuccino because it only adds milk foam and does not heat milk. It is worth mentioning that the reason why the milk bubbles on the surface are rough is that when the milk bubbles are whipped, the milk bubbles on the surface are violently mixed with the air. At this time, you can scrape off the rough part of the milk bubble surface, so that you can drink the most detailed part. In addition, since the contact of milk foam with air will affect its cotton density, Ma kiya should drink it as soon as possible after it is ready. Brewing steps of Marcia flowers: add 3 tablespoons of milk foam to a small cup of Italian coffee, thus completing a cup of Marcia flowers.

At the beginning of the 20th century, Italian Archibucha invented the steam pressure coffee machine and developed the cappuccino. Cappuccino is made by pouring steamed milk on espresso. At this time, the color of coffee, like the monks in cappuccino church wearing headscarves on dark brown coats, gave the name coffee. There are monasteries of Cappuccino Church all over Italy, the most famous of which is the Roman Skull Temple built in 1624. If you have a chance to go to Rome, don't forget to go to the Bone Temple to see the monks' costumes!

Cappuccino coffee ingredients: hot coffee 1 cup

Brandy 1 oz

A little whipped cream

Appropriate amount of lemon peel diced

Appropriate amount of cinnamon powder

2 tablespoons sugar

Methods: 1. Pour brandy into a coffee cup.

2. Fill the cup with brewed coffee.

3. Add 2 tablespoons sugar to the coffee.

4. Pour the whipped cream on the coffee again.

5, lemon peel diced and cinnamon powder sprinkled on the whipped cream.

2. How to make milk foam for coffee and milk?

There are three main ways to make coffee milk foam at home. But no matter which method, it needs to be made of whole milk, that is, the fat content of milk is higher than 3.7%.

An espresso machine can usually be made of an espresso machine.

First, the method of making milk foam by coffee machine

In the early days of Lao Yang's espresso machine, this method was mainly used, but he never mastered it well enough. The following production method is compiled from the information collected on the Internet, but Lao Yang himself generally uses the second method: beat the milk bubble with a double milk bubble cup.

1, don't put the steam pipe into the milk, because there may be some condensed water vapor in the steam pipe, so you need to put it in before preparing the milk to foam, so as to drain the excess water from the pipe.

Beginners can insert the thermometer into the container, then insert the steam pipe obliquely into the milk, and then turn on the steam switch. This thermometer is also used to control the temperature of milk when the latter two methods are used to heat milk, and it is also a tool for beginners to prepare.

3. The steam pipe is inserted obliquely in the milk jug. The generally recommended angle is that the steam pipe forms an angle of 60 degrees with the milk surface level.

4. 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 and the milk position will start to rotate. If the scale position of the steam pipe is wrong, it will be loud or almost silent, and there may be big bubbles on the milk surface.

5. When the milk foam has been continuously thickened, bury the steam pipe a little deeper and let the steam continue to heat the milk. When the temperature reaches 60 ~65 degrees and your hands feel slightly hot, you can turn off the steam switch. If the foaming time is too long, the milk will coagulate and change the taste. Don't make milk too strong, because it won't mix well with coffee. Milk should look like you are pouring yogurt.

6. Wipe the milk attached to the steam pipe with a wet rag, and at the same time release the steam again, and spray the remaining milk in the steam pipe together with the steam to avoid blocking the steam pipe after the milk is dry.

Second, the beating method of double-layer milk bubble cup

1. Prepare milk (also full-fat milk) and heat the milk to 60 ~70 degrees. Milk can be directly placed in a milk bubbler, processed on a gas stove or an induction cooker, or placed in a porcelain cup or glass and heated by a microwave oven. If heated in a microwave oven, it will be absorbed by the milk bubbler because it is poured into the milk bubbler, and the heating temperature will be slightly higher. But not higher than 75 degrees.

2. Make milk bubbles while making coffee. The skill of making milk foam is to put a towel under the milk foam device, hold the lid in the left hand and the ball in the right hand, and twitch up and down quickly. Start small and fast. Stop twitching when your hands feel heavy, and then pier the whole milk bubble machine a few times, so that the milk in the milk bubble will be thrown to the bottom of the cup, and the towel on the cushion can play a buffering role. Finally, remove the filter screen, or scrape off a few bubbles on the upper layer with a coffee spoon, which is the perfect milk bubble.

Third, the method of hand-held electric bubbler

1. Prepare milk (also full-fat milk) and heat the milk to 60 ~70 degrees.

2. Turn on the switch of the hand-held electric bubbler, and put the stirring head into the milk to continue stirring. After stirring several times, some coarse bubbles can be eliminated.

3. How to make milk foam for making coffee?

Making milk foam: 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 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.

4. How to make coffee with milk

Materials: milk (100 ml) and coffee (100ml).

Exercise:

1, pure milk and coffee are ready, and the ratio of coffee to milk is 1: 1, making the most delicious milk coffee.

2. Sit the cup in a small bowl, add hot water to the bowl, heat the cup first, then pour 100ml milk into the cup, heat the hot water through the glass, and heat it again if the water is cold.

3, prepare coffee, pour coffee into the cup, if there is a coffee pot, you can also cook it yourself, the taste will be better.

4. Brew coffee with 90 ml of hot water and stir well.

5. The milk and coffee are all hot, and now we are going to make milk coffee.

6. Pour the hot milk into the coffee, and you will see that the color of the coffee gradually fades, and the milk and coffee blend well, leaving a strong flavor.

When you want to pour it into coffee to pull flowers, hand-made milk bubbles always cover all the coffee.

A few points, insufficient control, insufficient speed, insufficient angle, and milk bubbles when pouring.

More coffee.

At first, you had too many bubbles. If your machine is good, you don't have to pull too hard. The milk bubbles will come out by themselves, which is very thin. Did you shake it when you poured it? A milkshake is a mixture of milk and milk bubbles. You must shake it and knock on the table a few times to get rid of the big bubbles. Slow down when you pour, and then gradually accelerate. Milk does not need to be shaken, indicating that the surface is bright and there are no small bubbles. If you can see it, it means no, because a slightly larger bubble will make you pour it much faster and it is easy to cover the coffee at once. You'll get it. Don't be discouraged.

I don't like scooping out milk bubbles. Scooping out milk bubbles means you have too much. Too much means that you have started to pull too much, and it is full of bubbles. You think you can use it by digging the bottom? The remaining spoons are also very loose, and it is not easy to blend at all. Then, milk, whether it is full fat 3.25%, semi-defatted 2% or defatted 0. 1%, contains oil. Milk bubbles are made into grease. Have you ever tried making skim cappuccino, scooping out milk bubbles and leaving almost translucent water? I drink the taste of milk. It is safe and wrong to scoop out grease just for plucking flowers.

Pulling flowers is nothing more than a form for baristas to show their understanding of coffee and milk. The real taste is the most important thing. Taste and taste are the first, and beauty is the second. This is what a Russian barista world champion said. It's not the exact words, but that's what it means.

I forgot the name of barista Kim, another super American. It seems to be David. His shop in Washington is called espresso vivace. He said the most important thing is espresso. The newcomer in his shop started making espresso for three months, then milk.

Don't neglect espresso, your coffee is the most important. Drink milk slowly. I need about 20 liters of milk to cook at home.