material

Coke syrup: 40g of fine sugar, water 1 spoon, whipped cream 100g, caramel macchiato 70ml, black coffee 70ml, milk 70ml, 2 tablespoons of coke syrup, and decorative bag 1.

working methods

1. cola syrup: add sugar and water and cook until caramel color. Don't stir when cooking. When the color changes, turn off the fire in Huang Shi.

2. Color with residual temperature, then slowly pour in warm whipped cream, and quickly stir and mix evenly while pouring to form cola syrup.

3. caramel macchiato: add a spoonful of cola syrup to the coffee cup, pour in black coffee and stir well;

4. Heat the milk until it is warm, beat it into dense milk bubbles with a foaming machine, and remove the covered cup with a spoon;

5. Put a spoonful of cola syrup into a disposable paper bag, cut a small mouth and squeeze out a pattern on the milk foam.

Caramel Macchiato

Caramel macchiato

Macchiato is a traditional espresso, absolutely sugar-free, that is, a cup of espresso (about 30ml) plus a little pure milk foam (usually a spoonful of milk foam), which is less than the amount of coffee, and the whole cup of drink is only 60ml. It tastes the same, coffee. If you go to a traditional Italian cafe and order a caramel macchiato, only a small one will be served. Don't give bad reviews, it's really just a little bit. And this kind of coffee must not be drunk slowly. If drunk correctly, the barista will gulp it down within 30 seconds after serving.

About 10 years ago, many cafes with quality as the main consideration made some different changes to Macchiato. They directly define macchiato as a beverage with milk bubbles directly covered on espresso, which is usually done at the request of consumers. What this kind of consumers want is a slightly bigger, less rich and sweeter drink.

In addition, some baristas make macchiato to show off that they can pull flowers in very small cups.

Caremel Macchiato is Starbucks' star espresso. A cup of 355ml medium coffee, with 1 espresso (about 30ml), and the other 300 ml is all milk, syrup, caramel and milk foam.

A cup of Four Seasons Spring Macchiato, please add a cup of Boba to me, as long as it is three points sweet, thank you.

This four-season green macchiato is not coffee!

In the world of a little milk tea, macchiato, commonly known as the milk cover, has only black tea macchiato and oolong tea macchiato on the menu, but in fact, as long as there is pure tea on the menu, it can be made into macchiato, such as four seasons green macchiato and matcha macchiato.

What is SOE?

The word SOE is the abbreviation of SIngle Origin espresso, which translates into espresso from a single producing area.

Single product coffee refers to coffee beans that only produce a single product. For example, NDUMA AA in Kenya and NARINO in Colombia. "Single item" in single item coffee refers to traceable items, not varieties, because many items of coffee beans actually contain different varieties. Single product refers to a single place of origin. For example, Yega is typical of its own citrus flavor, while Kenya has its own fruit flavor. Even with the beans of Ruiru 1 1 tree species, Kenya is still called a single product.

Single products can also be made into espresso, and espresso can also use fine coffee beans, commonly known as "soe".

For example: for example:

For example:

SOE refers to espresso made from coffee beans with a single variety, a single origin and a single roasting degree. Then the problem comes, such as soe made by tanned Yega Sheffield.

Origin of coffee: Yega Sheffi Wokawaka, Ethiopia

Baking degree: city+

Strong coffee flavor: tropical fruit flavor, wine flavor, and floral aftertaste.

Milk coffee: milk sugar, milk fruit flavor, supple, soft acidity and lasting aftertaste.

This is a typical SOE product, because as mentioned above, because it is coffee beans from a single producing area, the flavor will be more typical, and its own espresso will amplify the taste of coffee, so the flavor will be more prominent than hand-brewed coffee ~

Misunderstanding 1 of SOE:

SOE is delicious with coffee.

There are many factors that determine whether a cup of coffee tastes good, such as coffee beans, roasting, coffee machine, production technology, personal taste preferences and so on. SOE only refers to espresso made from a single coffee bean, and the coffee beans used are not necessarily better than coffee. Other factors also have a great influence on the quality of coffee, so what kind of coffee tastes good cannot be generalized!

Error 2 of SOE:

The statement that SOE beans are mixed with coffee is not standardized.

SOE beans are single coffee beans, and mixed beans are beans of two or more single coffee beans. Since it is mixed beans, it can't be called SOE beans, and there is no contradiction of "SOE mixed beans"!

So how to correctly taste espresso and soe?

1 Usually, espressosoe in a coffee shop will be served with a glass of water, so that the taste buds can be adjusted to the cleanest and most primitive state as soon as possible.

2. Observe the color and state of the oil and smell the coffee aroma overflowing from the strong coffee. The olfactory and visual nerves tell the brain that a perfect coffee tasting trip is about to begin.

3. You need to take a sip of espressosoe first, don't swallow it in a hurry, let it stay between your lips and teeth for a while like drinking red wine. Feel the relationship and heaviness between its acid and bitterness, then swallow it and wait for it to come back.

4. Most people are used to killing a cup of espressosoe with three bites. Not bad if you like to take your time. If you are used to adding sugar, this is not a problem.