Who knows the recipes of "bubble tea", "Coffee", "Mixed Wine" and "Vegetarian"?

production method of bubble tea

1. raw materials: black tea, creamer, syrup (honey), pearls and ice cubes.

2. Tools: conditioning stick (or chopsticks spoon) SK cup (or cup or bottle that can be tightly sealed).

1/1. Choose common red (green) tea bags in the market and brew them with 35mL~5mL hot water for later use.

1/2. Mix 3g creamer (or coffee confidante) with every 35mL~5mL water.

1/3. Boil 5g water, add 75g sugar, and stir while adding, to obtain 22oz(638mL) syrup (or directly change it into honey).

1/4. burn pearl powder balls (about 3g per cup) for 3 minutes, turn off the fire for 2 minutes, then take them out, rinse them with cold water, and put them in syrup or honey (with better flavor) for preservation.

1/5. Make proper amount of ice cubes.

2. put 3~4 ice cubes, 3g cream and one tablespoon syrup in a shaker, add 3mL~4mL of black tea, cover the lid tightly, shake until all the ice cubes in the shaker are dissolved, and finally add the burnt pearls to make a perfect bubble tea!

representative proportion of single coffee bean

acid: Colombia 3%

Brazil 3%

Guatemala 2%

mocha 2%

bitterness: Colombia 3%

Brazil 3%

Kilimanjaro 2%

Robusta 2%

. 2%

softness: Colombia 4%

Brazil 3%

Mocha 2%

Robusta 1%

Pure coffee personality:

Brazilian coffee: moderately bitter, gentle flavor, unrestrained tropical taste, and excellent base for mixed coffee.

Colombian coffee: smooth sour and sweet. The lingering fragrance of aromatic alcohol is mysterious. It is suitable for the release after a hangover.

El Salvador coffee: the moderate combination of acid and fragrance is like the beauty of Lu Yu on a warm sunny day.

Kilimanjaro coffee: heavy acid. Touching the snow of Kilimanjaro from afar, there is a cold wind.

Mocha coffee: elegant and sweet, soft and acidic. On the left bank, Enen is heard. Norwegian forests >: I was 18 years old when I was drunk.

Mantening Coffee: the fragrance was heavy. For example, Martica waited for my lover on a long platform at 4:55.

Blue Mountain Coffee: the best combination of sweet and sour. Li Houzhu is on earth.

Hawaiian Kona Coffee: strong sour taste, special fragrance, and Iraqi people on the water side after the beach rain.

Pure coffee making:

Put the kettle into a siphon, add boiling water into the kettle, stir and boil for 45-55 seconds, and turn off the fire. The residue is honeycomb-shaped.

Fancy coffee making:

1. Italian pure (concentrated) coffee-espresso:

Material: Italian steam pressure kettle. The strongest roasted coffee beans are finely ground 6-8g.

Pour the water into the pot and wait. Produce.

2. Italian latte-caffe latte:

Material: small ESPRESSO.2-4 cups of hot milk.

Production: directly add 2-4 or even 6 servings of nearly boiling milk to the hot ESPRESSO. Produce.

Attention: put it in a tall mug. Eggbeater can be used. Instead of milk, it becomes an American latte.

3. American Mocha Coffee-Cafe Mocha:

Material: one ESPRESSO, one milk, one hot chocolate, and a little chocolate powder.

Making: add ESPRESSO, hot chocolate, Foamed milk. Sprinkle a little chocolate powder. Produced.

Attention: mugs with slightly inclined walls are the best utensils for holding mocha coffee.

4. Ou Lei coffee-cafe au lait:

Material: one ESPRESSO, one cup of hot milk.

Production: hot milk frothed, Spare. Hot milk and ESPRESSO are poured into the bowl-shaped cup at the same time. The coffee surface is decorated with milk foam. Produced.

Attention: large bowl-shaped cup. French version of latte.

5. Machado coffee-ESPRESSO macchiato:

Material: one ESPRESSO. Milk.

Production: foam the milk and add warm espresso. Ice cream cone-shaped. produced.

Attention: choose common porcelain coffee cups and saucers.

6. Vienna Coffee-Vienna Coffee:

Material: one serving of hot coffee, a little whipped cream, a little chocolate powder, white sugar.

Production: sink white sugar into the bottom of the coffee cup, inject hot coffee, and decorate the coffee surface with a spoonful of cream. Sprinkle a little chocolate powder. Produce.

Attention: it is not called "single-headed carriage". No need to stir.

7. Dutch coffee-Holland coffee:

Material: a ready-made Viennese coffee. Appropriate amount of chocolate syrup.

Production: sprinkle a little chocolate syrup on the surface of Viennese coffee. Produce.

Attention: porcelain cup. The cup is higher.

8. Sweet coffee-honey coffee:

Material: one serving of coffee, two spoonfuls of honey.

Production: honey is added to coffee and stirred. Blend and produce.

9. marshmallow coffee:

material: one serving of coffee, 2-3 marshmallows and a little brandy.

production: floating marshmallows on coffee, sprinkling a little brandy.

1. Java coffee-Mocha Java:

material. Xu.

Making: pour coffee, hot milk and chocolate syrup into a cup and stir well. Pour cocoa liqueur and continue stirring. Squeeze in foam cream and sprinkle a little chopped chocolate chips. Produce.

11. Irish Mist Coffee:

Material: one serving of coffee. Irish whiskey or mint wine. Foam cream. < p There is a little foam cream floating on the cup.

12. Turkish coffee-Turkisk coffee:

Material: Turkish long-handled spoon (pot-shaped). 8 grams of medium-fried coffee beans, 13 ml of water, and appropriate amount of sugar.

Production: put coffee and sugar into the pot, add water, heat directly, remove the fire source when boiling, and repeat for three times. Semi-circular, calm, no need to force; Crescent-shaped, there are small troubles, and things need to be decided; Block shape, not very smooth; Irregular and exciting, but accidents should be prevented.

13. Boccia Coffee-Cafe Borgia:

Material: one serving of hot coffee, chocolate syrup, appropriate amount of Cointreau, Liu Ding peel, chocolate chips, foamed cream.

Production: hot coffee with chocolate syrup and Cointreau, stirring, floating moderately foamed cream, Decorate with sliced Liu Ding skin, sprinkle with a little chocolate powder, and produce.

14. Cappuccino coffee-cafe cappuccino:

Material: coffee 12ml, foam cream 3ml, cinnamon powder, Liu Ding skin and cinnamon strips.

Production: coffee with strong taste, Float the foam cream. sprinkle cinnamon powder on the cup. put a little Liu Ding peel on the cream. Stir with cinnamon sticks. Produced.

15. Pompeii Coffee-Cafe Pompadour:

Material: coffee 12ml. Cointreau 1ml. Cardamom powder a little. Foam cream 3ml. Sprinkle with sugar, purple and lilac flowers.

Production: partial.

production: first put the marmalade into the cup, pour the coffee and stir with cinnamon sticks. Produced.

17. kang Guirado coffee-—CAF? Congeloto:

material: ESPRESSO6ml, vanilla ice cream 1g.

making: vanilla ice cream is piled in a cup and poured into espresso. Porcelain container. Produced.

18. almond coffee-—CAF? Amaretto:

Material: one serving of hot coffee, a little sugar, a little white rum, a little fried almond chips and 1-2 almonds.

production: coffee and sugar are stirred, white rum is added to stir, almond pieces are added, and almonds are put in the coffee plate. Produced.

19. walnut coffee-—CAF? Walnut:

material: one cup of hot coffee, one cup of milk, a little sherry, and whipped cream foam. Stir-fry walnuts a little.

making: pour the milk and coffee into the cup, add a little sherry, float the foam cream on the cup, and sprinkle with walnuts for decoration. Produced.

2. Irish coffee:

Material: one serving of hot coffee, a little Irish whiskey or mint wine, a little white sugar, a little cream, and special Irish coffee utensils and cups.

production: add sugar and wine, heat with a special coffee cup on an alcohol lamp to melt the sugar, pour in hot coffee, and decorate the surface with a layer of whipped cream. Produced.

attention: when heating, be careful not to blow up the glass. You can ignite the whisky in the process, which has a blue flame.

21. Brandy flame coffee:

Material: one hot coffee, one lemon and a little brandy.

making: adjust the sweetness of hot coffee, cut the lemon peel into a spiral shape and immerse it in brandy, light the lemon peel with fire and quickly put it on the edge of the coffee cup. Produced.

22. Orange tequila coffee:

Material: one hot coffee, 1g-25g tequila and one orange.

production: add tequila to hot coffee, cut orange peel into various shapes, decorate and produce.

23. Valencia coffee-—CAF? Valencia:

material: one cup of coffee, one cup of milk, a little cointreau liqueur, lemon peel and cinnamon powder.

production: the coffee should be strong, and hot milk should be poured in, and the lemon peel of Jundu liqueur should be poured into milk coffee, and cinnamon powder should be sprinkled, and the product can be produced after stirring.

attention: wine should soak lemon peel for a period of time.

24. rum milk coffee-—RUM CAF? Aulait:

material: one latte, one cup of milk, a little kalova (coffee liqueur), a little white rum, foamed fresh cream, orange juice, orange peel and fine sugar.

production: put 1cc of kalova, 1cc of white rum and 5g of fine sugar into the cup, stir well, add coffee and milk, float the whipped cream, add orange juice and decorate with orange peel. Produced.

25. royal coffee-—CAF? Royal:

material: one serving of coffee, one cube of sugar, a little brandy, and one spoon for royal coffee.

production: put a special spoon of cube sugar on the cup, soak the cube sugar in brandy, ignite and produce.

attention: the sugar cubes are dissolved, and after the fire is extinguished, add coffee and stir.

26. Burgundy coffee-—CAF? Bourgogne:

Material: one serving of coffee, two spoonfuls of red wine, appropriate amount of cream, and a little red pomegranate syrup.

production: put red wine in the coffee cup, add a little red pomegranate syrup and red wine into the cream, and float on the coffee after foaming. Produced.

attention: Burgundy is the hometown of red wine. Choosing good red wine is the key.

27. Kalua Aulait-Kalua Aulait:

Material: one iced coffee, a little Kalua, and one glass of milk.

production: put kalova, coffee and milk into a blender and stir, then pour into a cup and add crushed ice. Produced.

attention: choose the glass with rich sentiment.

28. Martha Grant-Mazagran:

Material: one serving of coffee, two spoons of red wine, sugar, one slice of lemon and one cinnamon stick.

production: put sugar into a cup, add coffee and stir well, add warm red wine, float a slice of lemon and attach cinnamon sticks. Produced.

concern: cocktail coffee. Don't use a glass.

29. red wine cappuccino-viro cappuccino:

material: one iced coffee, a little red wine, a proper amount of whipped cream, and a little cinnamon powder.

making: shake iced coffee and red wine evenly, and lightly put cream on it to form a two-layer color. Decorate with cinnamon powder. Produced.

attention: use glasses.

3, cappuccino crushed ice-cappuccino:

Material: one iced coffee, one mint wine, whipped cream, a little crushed ice, and two chocolate bars.

making: pour iced coffee, mint wine, cream and finely divided ice cubes into a SHAKE, shake them evenly, pour them into a cup, and decorate them with chocolate chips or chocolate bars.

The world of cocktails is colorful. However, although it is ever-changing, there are certain formulas to follow. As long as you prepare the following basic materials, you may be a master bartender behind the bar!

six basic wines and liqueurs

Gin (Gin)

Vodka

Rum

Tequila

Whisky

Brandy

Liqueur)

ginger water

7-up

cola

important juice