What equipment and accessories do you need to make coffee? What equipment and raw materials are needed to make cocktails?

There are generally five kinds of coffee brewing.

1. Siphon: Siphon coffee pot, also known as choke pot or vacuum pot, is divided into upper and lower parts. It is made of glass, and the water in the lower part is heated by alcohol lamp or gas lamp. Coffee beans should be ground to a medium thickness and placed on it, with a cloth filter in the middle. After the water boils, the steam pressure forces the water to rise through the pipe. At this time, the coffee bean powder in the upper tank contacts with hot water and is mixed by stirring. Let the coffee be fully soaked in water before extinguishing the fire. The air in the lower ball will form a vacuum state after cooling, and the coffee liquid will be sucked back to the base through the filter cloth. At this time, the coffee will be poured into the preheated cup, and you can indulge in its unique fragrance and sip its ups and downs.

Siphon coffee pot always has a little mystery in most people's impression. Siphon coffee pot played an important role in the history of coffee development in Taiwan Province. In recent years, so-called ground coffee (espresso) has become popular. In contrast, this siphon coffee pot needs high technology and complicated procedures, and it has gradually declined in today's industrial and commercial society where every second counts. However, the aroma of coffee brewed by siphon coffee pot is generally the same.

Most people often have a little knowledge about this and even have a wrong impression. Usually, there are two extreme views. One is that some people are wary of it, and what is the other? In other words, the siphon coffee pot is just to boil the water and stir the coffee powder. In addition, some people think that siphon coffee pots look dangerous. In fact, as long as the operation is improper, every method of making coffee has hidden dangers.

Several points should be paid attention to when making coffee with siphon coffee pot: water quantity, water quality, heat, dosage and thickness of coffee powder, stirring and time, which are explained below.

Step 1: Pour hot water until the glass falls, and boil it with high fire until the water boils.

When cooking a cup, the amount of water to be added to the ball is 200ml, 175ml when not pouring water, and 350ml when cooking two cups. After pouring water, dry the ball under the glass with a rag, otherwise it will easily break the glass. ※.

Step two, put the filter in the ball.

Take the filter screen out of the water, clean it, press it dry, hook the hook of the filter screen on the bottom of the ball, and then adjust the position of the filter screen to the middle position with the adjusting lever. ※.

Step 3, after the water boils, insert the upper ball into the lower ball.

Turn the heat down, carefully put the upper glass ball into the lower glass ball obliquely, and when it is confirmed that the water will not roll out too much, press the upper glass ball down slightly and rotate at the same time. ※

Step 4: After the water rises to half, add coffee powder, start stirring, and start counting after stirring.

Dosage per cup15g, start the first stirring. Don't turn around when stirring, draw three-quarters of a circle from left to right, and press the powder into the water from top to bottom, so that two forces in different directions collide with each other. Don't stir for too long, just let the coffee powder disperse. ※.

Step 5, stir for the second time in 25 seconds.

Step 6, stir for the third time in 55 seconds, and turn off the fire in 60 seconds.

It only takes 50 seconds to make a cup of coffee (20 seconds for the second time and 45 seconds for the third time). After turning off the fire, quickly pull up the top ball, pour out the remaining water from the bottom ball, and then insert it back into the top ball. This action is called pouring water. If you don't want to do this step, you just need 175㏄.

Step 7, wipe the glass ball with a wet and cold towel immediately after turning off the fire.

Step 8: When the coffee liquid is filtered to the end, pull up the ball on the cup and don't let the last coffee flow down.

Cleaning and preservation of filter cloth is a troublesome job when brewing siphon coffee. After the first use, the cloth changed from white to brown, and accumulated fat and protein that could not be completely removed. When it comes into contact with air, it will produce unpleasant smell, which will seriously affect the delicious taste of coffee.

It is a good idea for someone to put this used filter cloth in a glass of clean water, but pay attention to changing the clean water frequently. Here is an exciting good news for users: at present, disposable filter paper can replace traditional filter cloth, which has the advantages of hygiene, convenience and cheapness, and is a great boon for people who like siphon brewing.

Belgian coffee pot

It's hard not to pay attention to it just because of its gorgeous appearance. I believe everyone who has seen it will leave a deep impression on it. The whole operation process is dazzling and full of curiosity, just like a Libra-like handicraft. How can we make the coffee we want? In fact, although its working principle is the same as siphon coffee, it is very simple!

Step 1: Add the required amount of water into the metal pot, about 350CC for two people, and cover tightly.

Step 2: Put the required coffee powder, about 30g for two people, into the glass jar at the other end.

Step 3, lift the metal pot, open the lid of the alcohol lamp, clamp the lid of the alcohol lamp with the metal pot and light the alcohol lamp.

Step 4: When the water is heated, the hot water flows into the glass jar with siphon and contacts with the coffee powder. Once there is less and less water in the metal pot, the weight becomes lighter and lighter. Finally, the alcohol lamp cover bounced open and closed. After the metal pot is no longer heated and cooled, the coffee is separated from the coffee grounds through the filter at one end of the siphon, and the water is slowly sucked back from the glass pot.

Step five, turn on the tap and enjoy delicious coffee!

2. High pressure, Italian style, originally refers to a high-pressure and fast coffee brewing method, and later the coffee brewed in this way is also called "espresso". When using this method to brew coffee, firstly, the grinding soft powder with the same particle size is compacted by a compactor, and the coffee bean powder in the filter must be firm and dense to form a cake-like coffee block to resist the hot water pressure of 8 ~ 9 bar during brewing. Under strong pressure, hot water found a way to soak the coffee block. When the filling pressure of the coffee block is closely consistent, each coffee bean powder can be evenly extracted by hot water, and a small cup of espresso with rich flavor can be obtained in an instant. Whether this pressure and resistance can achieve balance and symmetry is an indispensable factor in brewing a cup of thick and delicious Italian coffee.

Because Italian concentration forces hot water to pass through coffee powder quickly under the pressure of 8 ~ 9 bar, the extraction time of each cup of coffee is only about 25 ~ 30 seconds, which saves a lot of time and cost. Because the time for water to pass through coffee powder is extremely short, the grinding scale needs to be carefully stabilized.

To get good grinding quality, a good bean grinder is essential, because only by using a bean grinder with fast cutting, slow heating and uniform grinding density, with fresh coffee beans, it is possible to get a good cup of coffee.

A good cup of espresso should be strong, but not too bitter. Add milk and milk foam, and you can get a cup of latte or cappuccino with rich flavor. Full-bodied espresso and delicate milk foam have attracted consumers' love in a short time, creating a booming coffee market!

Coffee powder should be ground to the finest, and there are also small household machines that only cook one or two cups (single cup), plug-in machines (such as Krup brand) or those that use alcohol lamps.

moka pot

Semi-automatic Italian coffee machine

The so-called espresso, also known as espresso, is quite popular in Taiwan Province Province in recent years. In fact, what is really popular is not espresso, but all kinds of coffee extracted from espresso. Espresso refers to the baking method of coffee beans and coffee, which can be interpreted as the brewing method of coffee here. It is a method to extract coffee essence in a short time by using high pressure to make hot water pass through coffee powder quickly.

The machines for making Italian coffee can be said to be dazzling, from the early hand-operated pumps to simple mocha pots, and now there are many semi-automatic and fully automatic machines due to the progress of science and technology.

Mocha pot: Mocha pot is an economical choice in ordinary families, and it is very popular because of its beautiful personalized shape and no space occupation. The early materials were mostly aluminum products, but now they are mostly stainless steel plastic materials that are harmless to human body.

Step 1: Choose the coffee beans special for Espresso, which need to be ground more finely than American coffee, but they are not as fine as powder, and they are still granular. If it is ground too finely, the coffee powder will penetrate the metal screen, leaving residue, and it will be too bitter and astringent because of over-extraction. If it is ground too coarse, the speed of hot water passing through coffee will be too fast, resulting in insufficient extraction and insufficient taste.

Step two, put a proper amount of hot water in the bottom of the mocha pot (usually the amount of espresso brewed will not exceed 60㏄).

Step 3: put the coffee powder into the funnel-shaped container in the middle of the mocha pot, and the dosage per cup is about 8 or 9g. Spread the coffee powder evenly, squeeze it a little, but not too tightly, and then put it in the pot.

Step 4: Fully fasten the upper seat and the lower seat of the Mocha pot to ensure that no water seeps from the middle when cooking, and then heat the Mocha pot from the bottom. You can hold it by hand or put it on a special shelf, and heat the bottom with alcohol lamp or gas stove until all the water flows to the seat after boiling.

This method is quite suitable for personal use, but the disadvantage is that it is easy to remain. But now you can buy a special round filter paper on the market, which can be placed between the coffee powder and the filter screen of the seat to improve this situation. Another point is that the pressure it produces is not enough, so the coffee made is actually not espresso.

Semi-automatic italian coffee machine: The so-called semi-automatic coffee machine means that the filling of coffee powder must be manually operated, and other parts are controlled by the machine. In fact, this is also a key point in italian coffee machine. In terms of semi-automatic coffee machines, we can divide them into household and business use. At present, many home appliance manufacturers have introduced domestic Italian coffee machines, with prices ranging from several thousand yuan to ten thousand yuan. Coffee machines for business use are relatively large machines, with prices ranging from hundreds of thousands to hundreds of thousands. The difference between the two is whether the pressure provided by the machine is enough. The standard pressure is 9 mbar atmospheric pressure. Although small household appliances are making continuous progress, they are subject to cost, so the pressure it produces remains to be discussed. The advantage of coffee machine is that it is convenient to cook a large pot at a time. The disadvantage is that the heat preservation time is too long, usually more than 30 minutes, and the coffee will start to turn sour and bitter. Even the best coffee can't stand the heat preservation for a long time. Many people will think that the coffee brewed by such a machine can only be said to be a second-best requirement.

Point 1: Select concentrated coffee beans and grind them into fine powder.

Point 2: The weight of each cup is about 8 or 9g. Evenly put it into the brewer and press the coffee powder with the powder press. When pressing, slightly rotate about 65,438+0/4 turn, and apply force as evenly as possible. Tap the edge of the brewer with a presser to knock off the powder attached to the edge, and then press it until the coffee powder is flattened.

The success or failure of a cup of espresso depends on whether the coffee powder can be filled evenly and properly. Like the mocha pot in front, it is pressed too hard and it is difficult for hot water to pass through. If the extraction time is too long, the coffee will be too bitter and the pressure will be loose, and hot water will directly penetrate into the coffee, resulting in insufficient extraction. In addition, this is also one of the keys to the emergence of Crema, so the technical experience of the operator has become the biggest variable.

The so-called "Crema" refers to the golden foam on the espresso of Italian coffee (note: it is not the milk foam on cappuccino or latte), which is often used as a criterion to judge whether Italian coffee is fresh and successful.

Point 3: Tie up the brewer, press the switch, and you can judge whether the coffee powder is filled in standard from the outflow speed. If the drip is slow, it means that you are pouring it too tightly. If it is used up soon, it is too loose.

Fully automatic italian coffee machine: Fully automatic means that water supply, water temperature, water quantity, water pressure, coffee consumption, coffee grinding bean thickness, coffee powder filling, brewing and coffee grounds pouring are all controlled automatically by computer. After all the computer settings are completed, press the button to operate without any technical problems. At present, there are about 80 thousand minicomputers and 3 to 3 large business machines.

3. Drip type: put filter paper or filter screen above the container, put coarse powder, pour water in from above (the skill of adding water is very important), and coffee leaks out from below.

To brew a cup of drip coffee in the simplest way, you only need to prepare a filter (many cafes sell it, and the materials are heat-resistant plastics, ceramics and metals, which can be purchased according to your personal preferences). Then, all you need to do is take a usual mug, put the filter on it, put a piece of filter paper, pour the ground coffee bean powder, and prepare a pot of hot water, and you can brew a cup of delicious hot instant coffee at home.

The filter paper drip boiling method is mainly to fully mix coffee bean powder with hot water, dissolve out four flavors and one fragrance in coffee, and then drip out through the filter paper. In this way, the fat, protein and bad impurities contained in coffee can be filtered out, and refreshing coffee can be obtained, while enjoying delicious food and taking care of health.

When you make your own beer for the first time, you can easily taste delicious food at home as long as you pay attention to the following matters.

Beans: Good beans can make good coffee. Choose beans that suit your taste, buy them in small quantities according to the dosage, and keep them in a closed container to keep their freshness and charming fragrance. Of course, if you have more budget, it is absolutely worthwhile to invest in a good soymilk machine. Freshly ground coffee bean powder can provide fragrance in the air and delicious brewing, so that your investment is definitely worth the return.

Water flow: the biggest skill in making coffee with a filter is to control the thickness and stability of the water flow. The steady and moderate water flow spirals outward from the center of the filter screen, stirring the coffee powder and hot water evenly like a stirring rod, and releasing all the strong alcohol and sweetness. If you are addicted to coffee brewing with a filter, you might as well buy another beautifully shaped brewing pot at this time. Its biggest feature is the thin and long outlet pipe, so that people who have never used it can easily pour out a thin and steady stream of water, helping you to have the brewing level of a professional coffee machine in an instant. This cup of coffee is more delicious.

Warm cup: In addition, remind coffee lovers that hot coffee must be drunk while it is hot, which is the most delicious moment of coffee. The action of heating the cup can prolong the heat of the preserved coffee. Just pour hot water into the coffee cup first, use the temperature of the hot water to warm the cup, pour out the hot water and then pour in the freshly brewed hot coffee, which will help to keep the coffee hot and prolong the time of enjoying delicious coffee.

Friends who want to make their own coffee at home, do it now! You will find that this process is so simple and full of fun. You can taste your own DIY delicious coffee in the thick coffee fragrance, and the leisurely holiday afternoon will be poetic.

4. Cooking method: Greece or Arabia directly boils the powder with water, and you don't need to drink the coffee grounds below when drinking. Some people pour coffee grounds on the table for divination after drinking.

5. Cold shrinkage: According to the third principle, water is dripped into coffee powder at a very slow speed, and the coffee obtained is cold all night. It's hard to get this in the market.

After many friends start making their own coffee, they can't help thinking, what is the secret of making coffee well? Actually, it is not difficult to make coffee! As long as you master the following tips, you are an enviable coffee expert in the eyes of friends and relatives!

First, choose your favorite coffee cooking method.

No matter what others say, as long as you use it conveniently, cook it conveniently and have fun, it is the best coffee cooking method for you. Some people like to make coffee in a convenient and quick American coffee pot, some people like to enjoy the romance and elegance of Siphon coffee, some people like the simplicity and purity of French pressure, the righteousness of mocha pot, or the flavor of hand-brewed coffee ... In any case, the cooking method suitable for others may not be the most suitable for you. Choosing the most suitable and favorite coffee brewing method is the first condition to enjoy the fun of DIY coffee making.

2. Buy only "freshly roasted" coffee beans marked with the roasting date.

"Coffee beans are fresh food" is a very popular concept abroad. Fresh roasting is the life of a good cup of coffee! Freshly roasted coffee beans retain the most mellow and charming coffee flavor, and can easily cook a cup of the most mellow coffee; Stale coffee beans have long lost their flavor, so they can only brew a cup of bitter black water that is not mellow enough or even out of tune. If you didn't buy baked bread baked a month ago, from now on, please refuse to buy "stale baked" coffee beans/coffee powder that has no clearly marked baking date or has been baked for more than seven days.

Third, make coffee with "good water"

More than 98% of a cup of coffee is water. The importance of water is beyond doubt! If you use bad (such as unclean and smelly) coffee, it's no use using the best coffee beans-because inferior water will destroy the best coffee. Even a simple "filter kettle" can filter out a lot of bad substances for "tap water" and make the brewed coffee more fragrant, stronger and more mellow. Just like making tea, you need to avoid using distilled water. If the tap water quality in your place is not good, it is also an ideal way to use clean mountain spring water.

Fourth, put enough coffee.

The amount of coffee beans must be sufficient. Too little coffee powder may be bitter or light, but it is not necessary to put too much at a time. The standard dosage of coffee is: use "two spoonfuls" (about 15g) of coffee beans (powder) to cook "one cup" (about 180cc) of coffee. Please adjust your coffee consumption according to this ratio.

V. Suitable water temperature

Generally speaking, the most suitable water temperature for making coffee is between 88 and 94 degrees Celsius. Avoid brewing coffee with boiling hot water. Let stand for 1 ~ 2 minutes after boiling before making coffee.

6. Keep the coffee equipment clean at all times.

Never bring the concept of "cultivating pot" for making tea to coffee utensils! After each use of coffee utensils, you need to clean them immediately and keep them clean and dry in a ventilated place. If you apply the concept of "cultivating pot" to coffee utensils, you will get a cup of bad coffee full of strange oil smell.

Make coffee and drink it in ten minutes.

Don't believe that your brewed coffee can be "kept warm" for a long time on the "electric heating plate" of the coffee pot! The longer the coffee is kept, the flavor gradually loses and it quietly goes bad. After the coffee is cooked, you can enjoy it in ten minutes. This is an expert who knows the ropes.

Coffee raiders

Coffee brewed from a single kind of coffee beans is called pure coffee, which generally has its own unique personality. In addition, there are many kinds of fancy coffee, and the brewing methods and tastes are also different.

black coffee

Blue mountain coffee-sour taste, sweet taste and bitter taste are very harmonious, with excellent flavor and aroma. Suitable for making a single cup of coffee and moderate roasting.

Mantening coffee-full-bodied, moderate acidity, rich sweetness, very intriguing, suitable for deep baking, emitting a strong fragrance.

Mocha coffee-This coffee has a unique aroma. Moderate baking has a soft sour taste, deep baking has a strong aroma, and is occasionally used as a bartender.

Brazilian coffee-sour taste and bitter taste can be mixed by baking. Moderate roasting has soft aroma, moderate taste and strong bitterness, which is suitable for blending mixed coffee.

Colombian coffee-has a unique sour taste and mellow taste, a refreshing and moderate roast taste and a mature and strong deep roast, which has a faint unique flavor.

El Salvador coffee-has the same taste characteristics as sour, bitter and sweet, and the best roasting degree is moderate and deep.

Hawaiian coffee-has a strong sour taste and unique aroma, and moderately roasted coffee beans have a strong sour taste, which is deeply roasted by the taste of going up a flight of stairs.

Guatemalan coffee-smooth and smooth, with excellent sweet and sour taste, is the best material for mixed coffee and suitable for deep roasting.

Kilimanjaro-sour, sweet, pure and fragrant are all top grades. After moderate roasting, it will emit a sweet and slightly sour taste, and after deep roasting, it will produce a soft bitterness, which is suitable for blending mixed coffee.

El Salvador coffee-has the same taste characteristics as sour, bitter and sweet, and the best roasting degree is moderate and deep.

Hawaiian coffee-has a strong sour taste and unique aroma, and moderately roasted coffee beans have a strong sour taste, which is deeply roasted by the taste of going up a flight of stairs.

Guatemalan coffee-smooth and smooth, with excellent sweet and sour taste, is the best material for mixed coffee and suitable for deep roasting.

Kilimanjaro-sour, sweet, pure and fragrant are all top grades. After moderate roasting, it will emit a sweet and slightly sour taste, and after deep roasting, it will produce a soft bitterness, which is suitable for blending mixed coffee.

Espresso: Generally, espresso is brewed in mocha pots invented in Italy at home, and coffee is also extracted by using the principle of steam pressure (another apprentice of Watt). Mocha pot can let pressurized steam directly pass through coffee powder, and let steam instantly pass through the cell wall of coffee powder (or Hooke's apprentice) to quench the inner essence of coffee. Therefore, the brewed coffee has a strong aroma and bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of espresso.

Cappuccino latte: Cappuccino coffee is a variation of Italian coffee, that is, steaming milk is poured on the strong coffee, and the color of coffee is like a headscarf covered on the dark brown coat of Cappuccino church, hence the name. Latte coffee is actually a change of Italian coffee (Italians are really fickle), but the ratio of coffee, milk and milk foam is slightly changed to 1: 2: 1.

Cumberland Macchiato Coffee: Italian coffee is really a "hundred flowers blossom", and two more flowers have emerged, Cumberland and Macchiato. As long as you add a proper amount of whipped cream to espresso, you can easily finish a cup of Kangbao Blue. White whipped cream floats gently on the deep coffee, just like a Bai Lianhua that emerges from the mud but is not stained. It is unbearable to drink. In espresso, instead of whipped cream and milk, just add two spoonfuls of thick and soft milk bubbles to make a cup of Marcia. Unlike Kang Baolan, if you want to enjoy the delicious macchiato, you have to drink it all at once.

French milk coffee: The ratio of coffee to milk is 1: 1. When making orthodox French milk coffee, it is required that the milk pot and coffee pot be poured into the coffee cup from both sides at the same time. This blending method lasted for hundreds of years. Today, it is still an indispensable drink on the French breakfast table. French baby, full of milk!

Turkish coffee: The original cooking method has been used up to now, and the complicated technology has some exotic mystery. We can get a glimpse of the heyday of the Ottoman Empire.

Irish coffee: The name has a strong whisky flavor. Irish people regard whisky as their life, and they want to do something with it! Irish coffee mixed with whiskey can set off the sweet and sour taste of coffee. A touch of mature melancholy ... be careful, you will get drunk if you drink too much coffee!

Mocha Coffee: Chocolate lovers, this is for you! Remember the Italian latte? Add chocolate, and you can make fragrant mocha coffee.

Royal Coffee: This delicious food was invented by an emperor who could conquer the war. By the way, he is Napoleon, the emperor of the French Empire! He doesn't like the taste of milk. He likes the pride of France-brandy! Another guy who mixed spirits in his coffee! ) The blue flame dances the aromatic alcohol of brandy and the burnt fragrance of sugar cubes, and then closes the thick coffee fragrance, which is slightly sweet in bitterness ... the pride of France and the romance of France.

Green tea coffee: The smell of green tea draws our eyes back from distant countries. Japan is a nation that is good at absorption and integration. This time, they found a balance between western coffee and oriental green tea, and also provided a new favorite for tea lovers. This is a pure oriental coffee. The elegant fragrance of green tea and the rich and heavy exchange of coffee are stirring.

Iced latte: I have to mention latte again. Is it too tempting or too romantic? Fructose is mixed with milk to increase the proportion of milk, so that it will not be mixed with light coffee, but become two distinct layers of black and white, forming a beautiful visual effect like cocktail, and adding ice cubes, giving people an elegant and romantic feeling.

Magic ice cream coffee: this magical taste full of creativity and change only belongs to young you! Pour espresso into cold vanilla ice cream, and then freely compose on whipped cream and chocolate sauce ice cream. Iced coffee magically mixed with milk leaves only fragrance and freshness in your mouth.

Mocha frosted coffee: Guys who love chocolate, do you still have the appetite to try frosted chocolate mocha coffee? Break ice cubes and ice cream with a blender to create a dense visual effect, and then add mocha iced coffee, and you're done! The entrance is slippery, refreshing and mellow, giving you a cool afternoon in hot summer.

coffee mate

Apart from coffee, it's hard to find anything that can get along with so many lovers in peace. If strong and bitter black coffee is the devil of charm, then creamer and sugar are like angel wings, bringing sweetness and warmth close to heaven. Westerners call creamer and sugar coffee-mate, but when the taste of coffee becomes more and more diversified, ingredients such as fresh cream, chocolate and cinnamon powder are added. It has also become a fixed landscape on the coffee table. Black coffee is no longer a faithful partner, but it pleases more picky mouths.

Knowledge of water

Water can be roughly divided into soft water and hard water. Calculated by sodium and manganese dissolved in water, the amount of soft water is less and the amount of hard water is more. Ordinary water is hard water containing sodium, manganese, calcium and magnesium. Because hard water will release caffeine and tannic acid, the taste of coffee will be greatly reduced. Ordinary tap water can be used as soft water, but the first tap water in the morning, the water taken and put the day before and the second boiled water should be avoided as much as possible. If you use a water purifier and a filter filled with activated carbon, you can also avoid impurities and odors in the water. Therefore, as long as you use delicious fresh coffee, the existing tap water at home can make delicious coffee.

Sonata for sugar and coffee

Sugar cube, sugar, fine crystal sugar, brown sugar, coffee sugar ... the sweetness of various ingredients makes the taste journey of coffee more abundant. You can find the sweetness that suits you according to your favorite coffee style: the purpose of adding sugar to coffee is to relieve bitterness, and it will create a completely different taste according to the amount of sugar.

1. powdered sugar: it is a kind of refined sugar, which has no special taste and is easy to dissolve. It is usually convenient to use a small package of 5-8 grams. The price is slightly higher than ordinary sugar.

2. Sugar cube: add water to refined sugar and then solidify it into a block. Sugar cubes are easy to store and dissolve.

3. White sugar: White sugar is also refined sugar, which is a coarse crystalline solid with white color. In the market, 8 grams are packed in small packages every time.

4. Brown sugar: This is a kind of brown sugar, which is a little burnt and is often used in the preparation of Irish coffee.

5. Rock sugar: transparent crystal, sweet and not easy to dissolve. Usually, it is ground into fine particles, which is convenient for use in beverages, such as coffee or flavored tea.

6. Coffee sugar: The special sugar for coffee is brown sugar or cube sugar. Compared with other sugars, the sweetness of coffee sugar on the tongue lasts longer.

Coffee and milk

Choosing different dairy products can give coffee another flavor and enjoy a variety of tastes.

1. Cream: Also called whipped cream. This is a kind of high-concentration cream with fat separated from fresh milk, which is widely used, such as making butter, ice cream, cake, or brewing coffee. The highest fat content of fresh cream is 45% ~ 50%, and the lowest is 25% ~ 35%. When making coffee, whipped cream with fat content of 25% ~ 35% is usually used.

2. Foamed cream: Whipped cream becomes foamed cream after stirring and foaming. This cream goes best with bitter espresso.

3. condensed milk: concentrate milk for one to two and a half times to become sugar-free condensed milk. The canned condensed milk sold in general stores is sterilized by heating, but it is easy to rot after opening and cannot be stored for a long time. When making coffee, whipped cream will float a layer of oil on the coffee, while condensed milk will precipitate into the coffee.

4. Milk and creamer: Milk is suitable for blending espresso or changing into fancy coffee, while creamer is easy to use and preserve. But no matter what kind of product you use, you can make a delicious cup of coffee according to your personal preference.

When whipped cream is added to coffee, feather grease will appear on the surface, which is due to the phenomenon of fat separation when using high-fat whipped cream, coffee with strong sour taste or stale dairy products. Therefore, in addition to paying attention to the freshness of dairy products, high-fat whipped cream should be matched with coffee with moderate acidity.

Other spices

Coffee varies according to local people's feelings and preferences, so there are many different ways to drink it. At the same time, in order to enhance the taste of coffee, various additives are used.

1. Spices: cinnamon (divided into powder or stick), cocoa, cardamom, mint, clove, etc. Cinnamon and cocoa are commonly used in cappuccino.

2. Fruits: oranges, lemons, pineapples, bananas and so on. , used for the seasoning and decoration of fancy coffee, enriching the alternative enjoyment of coffee.

3. Alcohol: brandy, whisky, rum, mint liqueur, etc. It is a magician who mixes fancy coffee.

Cocktail set meal

1, ice cone, ice clip 2, champagne and sparkling wine bottle cap 3, juicer 4, cocktail decoration 5, seeder 6, fruit spoon 7, standard bartender 8, salt bottle 8, chopping board 10, filter also called strainer 1 1, cocktail drinking tube 65430. Wine mixing spoon 15, hawthorn filter 16, peeler 17, patterned ditching spoon 18, fruit knife 18, stirring cup, stirring rod 20, wine mixing device 2 1, and metering device.

Materials:

Martini MARTINE material

Spicy gin -4/5

Hot absinthe-1/5

Olive-1 capsule.

device

Mixing cup, ice separator, stirring spoon, cocktail glass

Exercise:

1. Pour the ice cubes and raw materials into the mixing cup, stir thoroughly and pour into the glass.

Decorate with olives.

gimlet

Material material

Spicy gin -3/4