Espresso:
Espresso coffee is about 25 to 30 ml with a brown "crema" oil surface 3 to
4 cm thick. It is considered a strong coffee taste. When making espresso,
use espresso cups and pre heat them for a better cup of coffee. Drink the
espresso as soon as possible after it is made.
Cappuccino:
1. Make an espresso in a coffee cup with the capacity of about 165 to 180
ml.
2. Heat the fresh cold milk to the state of frothing.
3. Put the hot frothing into the cup with the proportion of 15%
coffee and 85% milk.
4. Spray some chocolate powder or clove powder according to you own
favorite.
Cafe' Lattte:
1. Make an espresso in a big coffee cup with the capacity of about 220 to
250 ml.
2. Heat the fresh cold milk to the state of frothing.
3. Put the hot frothing into the cup with the proportion of 15% coffee and
85% milk.
4. Cover the surface with a little frothing.
Cafe' Mocha:
1. Make an espresso in a big coffee cup with the capacity of about 220 to
250 ml and mix with 30ml of chocolate syrup.
2. Heat the fresh cold milk to the state of frothing.
3. Put the hot frothing into the cup with the proportion of 15% coffee and
85% milk.
4. Cover the surface with a little frothing.
Espresso Macciato:
1. Make an espresso in a cup with double capacity of espresso coffee cup
100 to 120 ml.
2. Heat the fresh cold milk to the state of frothing.
3. Put the hot frothing into the cup with the proportion of 15% coffee and
85% milk.
4. Add two spoons of fine frothing on the surface.
Irish coffee:
1. Preheat the cup and make double volume of espresso coffee in a Irish
coffee cup
2. Add about 7grams Custer sugar and 25 ml heated whisky pour 30 to 40 ml
liquid. Place ice cream into a cup and make it floating on the surface.
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