How do you make a good cup of coffee?

The first is to pour the milk into the press, about half of the press, then cover the lid, hold the presser with one hand, and keep pumping the piston of the presser with the other hand, the faster the milk foam will be more delicate, until the milk in the presser is OK from half to a pot, and then pour out the milk and milk foam for later use.

Next is to make the coffee, wash the press, and then put the ground coffee in the press. If it is a 3-cup pressure pot (12 ounces), then put 20 grams of coffee powder, pour it evenly into the pressure pot with hot water at 90 to 95 degrees, pour it to the upper circle of the spout, pay attention to let the coffee powder fully contact with the hot water, and then close the lid, the piston of the lid should be gently pressed on the water surface, after 4 minutes, gently press the piston down, but don't press it to the end, leave a finger space, OK! The coffee is ready.

Finally, it's a cappuccino! Take a cup of your favorite coffee and pour the finished coffee into the cup, depending on whether you like strong coffee or light coffee! Then pour the previously pressed milk into the coffee, noting that it is best to use a spoon to press the liquid level when pouring, so that the liquid milk is poured into the coffee first, and finally the milk foam is scooped into the milk coffee.

A fragrant cappuccino is ready, it's easy!

A little reminder: remember to press the milk foam first, and then make coffee, the purpose is to make the pressed milk foam and milk have a certain time to stratify, cappuccino coffee is half milk + half milk foam. If you want to make a hot cappuccino, heat the milk and press it.

In addition, this cappuccino coffee is still different from the one sold in the store, and the tools and recipes for making it are also different, so the taste cannot be compared.

Add more whipped cream to make sure it tastes good!

1. Hand punching. Principle: Pour hot water into the filter paper containing coffee powder with a pour-over pot, and make full contact between the coffee powder and the water by pouring the momentum of hot water, extract the soluble substances in it, and restore the taste of the coffee itself. The grind is generally medium grind like sugar;

Advantages: There is no doubt that pour-over coffee is currently the most popular way to brew specialty coffee in the world, which is easy to learn and the taste can be accepted by most people; The utensils can be more selective and delicate and beautiful;

Disadvantages: There are many variable factors, which is difficult to control, and requires certain skills and more practice to make the coffee a good drink.

2. Moka pot.

Principle: The Moka pot is composed of three parts: the upper pot, the lower pot and the funnel, fill the lower pot with water at the bottom, tighten the Moka pot to make it sealed, heat the lower pot with an alcohol lamp or halogen oven, and boil the water to boil to produce steam pressure to soak the coffee powder so as to extract the coffee hydraulically into the upper pot. The grind is similar to that of an espresso, and the high pressure of heating in a closed environment makes the coffee made from a Moka pot the closest to an espresso.

Advantages: short extraction time; **Cheap; Lightweight and compact;

Disadvantages: Variables cannot be adjusted, and there is a greater risk of under-extraction and over-extraction.

1. Fresh soft water with high oxygen content, vitality, no peculiar smell, moderate pH and no pollution is required, and the temperature of hot water in contact with coffee powder should be kept at 91 to 94 degrees.

2. Secondly, before brewing coffee, it is necessary to determine the ratio of powder to water, and how much coffee corresponds to how much water. In addition, judging the town's personal taste is also an important criterion worthy of reference, and the additional water absorption of coffee powder is also one of the factors that can be accurately considered.

3. Finally, there is also a special emphasis on adding ingredients, because the coffee is very pure, so there is no need to add creamer, etc., use a spoonful of coffee to make a cup of coffee, add a piece of sugar and add a little milk, or use yogurt directly to brew coffee, no need to add sugar, you can make a good cup of coffee.

If we want to make a good cup of coffee, we not only need the cleaning of the equipment, but also choose fresh coffee beans, understand the quality of the coffee, roasting preferences, and water quality.

Your coffee-making equipment must be thoroughly cleaned out and should be rinsed after each use. Without proper cleaning, coffee deposits and grease can adhere to the inner surface of the utensil. Exposed to air, these residues will become stale.

Over time, these appendages develop a bitter taste, creating an unpleasant coffee-tasting experience.

Fresh coffee is at the heart of a pleasant tasting experience. Check your coffee packaging expiration date, fresh coffee should be kept stored in a dry, airtight container at room temperature and consumed within the expiration date.

First it's 100 Arabica beans, and then the quality of the beans depends on where they come from, where they're grown, how they're grown, and how they're harvested? There are many factors such as the age of the coffee tree and the roasting technique. Many of today's coffee makers are using Robusta beans, but to taste high-quality coffee, you should look for 100 Arabica beans.

The roasting of coffee beans is a butterfly that completes the taste of the coffee. Do you like a hearty, powerful mouthfeel? Or is it a mild, mellow taste? So we need to be clear about our coffee roasting preferences.

1. Turkish coffee: Turkish coffee is exotic, and after drinking coffee, Turks always have to look at the traces of coffee powder left at the bottom of the coffee cup to understand the luck of the day from its appearance. Preparation Method:

Pour finely ground deep fried coffee and spices such as cinnamon into a milk bowl, stir well, then pour into the pot, add some water and boil 3 times, remove from the heat. Once the powder has settled, pour the clear liquid into a glass and slowly add orange juice and honey.

2. Ice Cream Coffee: Ice cream cube coffee, milk foam and cinnamon are decorated on top. Frozen Cream Cube Coffee is served chilled without ice.

Here is an American way to drink it with coffee made on ice. Preparation: Ice cubes made from coffee are added to a glass, sweetened boiled milk is poured, and frozen coffee is slowly poured from above, at which point the milk and coffee are divided into two layers.

Milk froth on top and garnish with some cinnamon.

3. Soft Moga Frosted Coffee: Soft Moga Iced Coffee, a frozen coffee that tastes like sorbet, looks delicious. The production focuses on:

It is made by solidifying the fully dissolved liquid again. Preparation: Pour ice cubes, frozen coffee, 20ml of chocolate syrup and Moga ice cream into a blender and stir thoroughly, but be careful not to overmix.

Coat the rim of the glass with chocolate syrup, and when you can see the flow marks, pour in the mixture from the blender and finish with some chocolate shavings on top.

4. Moga Frozen Coffee: Moga Frozen Coffee, a frozen coffee like sorbet, also looks delicious. The main points of the production are:

The raw material should not be dissolved, but should be solid. Preparation method: Put ice cubes, frozen coffee, and chocolate syrup in a blender, and stir them, taking care not to over-stir.

Coat the rim of the glass with chocolate syrup to create a flowing pattern, then infuse the blended ingredients in the blender and finish with some chocolate shavings for garnish.

5. Honey Frozen Coffee: Honey Frozen Coffee, a sweet taste made with honey, frozen coffee that has not appeared so far. Here some cinnamon powder or cardamom is used to garnish with pineapple slices on top.

Preparation: Place a small piece of ice in a glass, pour in the frozen coffee, float the cream on top, sprinkle some cinnamon powder around the perimeter, and finally add honey.