Adjusting the thickness between 6-7g single portion and 16- 17g double portion can ensure the consistency of each portion of powder. Press the powder vertically with a powder hammer with a force of about 7-8kg. You can practice strength with scales. Or, use macaroon powder feeder to ensure the height of powder pressing each time.
Standard: ensure the consistency of powder quantity and thickness every time, and control the extraction time between 25-30s.
Beat milk bubbles and pull flowers:
Standard: the thickness of standard cappuccino foam is about 1cm, and the thickness of latte is 0.5cm The surface of cappuccino foam and latte is shiny.
Beating milk is divided into two steps: foaming and beating cotton. You can practice drawing water to find the rotation point, and then control the height of the steam nozzle according to the rotation point. If you need a novice to produce quickly, you can make a table to put the coffee machine and milk pot. Fixed position and angle, combined with thermometer, can easily make standard milk bubbles. Pulling flowers does not affect the taste of coffee. As long as the extraction and milk foam meet the standards, pulling flowers can be replaced by hooking flowers, which is basically learned after 2 times.
Italian concentration:
Standard: 1. Single extraction time is 25-30s to extract 30ml espresso, and double extraction time is 25-30s to extract 60ml espresso. 2. When Italian concentration, accompany a cup of warm water 1 lemon slices with a thickness of 0.5cm. 3. After the production is completed, it should be delivered to the customer within 1 minute.
Standard cup: 25-30ml single espresso with a glass of lemonade (with a slice of lemon).
Large cup: double espresso extract 25-30s 60ml, served with a glass of lemonade (with a slice of lemon in it).
American coffee:
Standard: 1. Make sure that the amount of hot water received each time is 8 minutes full. 2. Bring a spoon and a bag of sugar to the last meal. 3. Make sure that hot water is connected now, and finally add espresso.
Standard cup: only hot. First, the cup is filled with hot water until it is 8 minutes full. Then, a cup of espresso is extracted into the cup, and a packet of sugar is carried with the meal.
Large cup (hot): the large cup is filled with hot water until it is 8 minutes full, and two espresso cups are extracted, with a bag of sugar with the meal.
Large glass (ice): the juice glass is filled with 7 minutes of ice, then the direct drinking water is added until it is 9 minutes full, and double espresso is extracted and poured into the cup without stirring.
Cappuccino:
Standard: 1. The thickness of milk foam is about 1cm. 2. Ensure that the milk bubbles are dense and no big bubbles can appear. 3. It must be 10. 4. Pull the flower pattern to be positive, ensure that there is a gold circle and ensure the taste.
Standard cup: only hot, pour the milk into the scale line in a small jar, then extract a single cup of espresso with a thickness of 1cm, and then mix it to make it.
Large cup (hot): pour milk into the mouth of a large pot, extract two cups of espresso and pour it into the cup, and foam the milk to the thickness of 1cm to make the product.
Large glass (ice): Add ice cubes into a shaker, then pour in double espresso with milk to 350ml, shake well, add ice cubes into a juice glass, then pour it until it is eight minutes full, and foam the ice milk (when the ice milk foams, press it down completely, from top to bottom, blow out large bubbles when the resistance is high, and let it stand for 20 seconds), and then spread it until the glass is full.
Flavor latte:
Standard: 1. The thickness of milk bubble is about 0.5cm. Mix the syrup and coffee thoroughly before plucking the flowers. 3. Pull the pattern to be positive and ensure that there is a gold circle.
Standard cup: only hot, add 10ml syrup (hazelnut, vanilla, caramel) to the cup, extract a single cup of espresso, stir it with a spoon, and foam it with milk. The thickness of milk bubble is about 0.5cm.
Large cup (hot): add 20ml syrup to the cup, extract two espresso cups, stir them evenly with a spoon, and then add milk to foam. The thickness of milk is 0.5cm.
Large glass (ice): use a shaker with appropriate amount of ice, add double espresso, and add 20ml syrup. Add ice cubes to the juice glass, shake well and pour into the glass (after pouring into the shaker, filter to prevent ice cubes from entering)
Latte:
Standard: 1. The thickness of milk bubble is about 0.5cm. The pattern of pulling flowers should be correct to ensure that there is a gold circle.
Standard cup: Just pour the hot milk into the small pot to the scale line, then extract a single cup of espresso and soak the milk for 0.5cm to make the product.
Large cup (hot): pour the milk in a large milk tank to the position of the flower drawing nozzle, extract double espresso, foam the milk by 0.5cm, and draw flowers in the large cup.
Large glass (ice): put some ice cubes in the juice glass, pour milk until it is nine minutes full, extract espresso, and pour it without stirring.
Mocaco:
Standard: 1. The thickness of milk bubbles can be 0.5cm- 1cm. 2. Pull the pattern to be positive and ensure that there is a gold circle. 3. The top layer of cocoa powder must be spread evenly and not caked, otherwise the product quality will be affected.
Standard cup: only hot, pour the milk in a small jar to the scale line, squeeze 10ml chocolate sauce into the cup, then extract a single cup of espresso and stir it evenly, sprinkle a layer of cocoa powder evenly, and then foam 1 time.
Large cup (hot): squeeze 20ml of chocolate sauce in a red cup, then pour in double espresso and stir well, sprinkle a layer of cocoa powder evenly, then pour milk into a large pot until the mouth of the flower, and the milk will foam about 1cm to get the product.
Large cup (ice): Shake the pot with proper amount of ice, 20 ml of chocolate sauce, two cups of espresso, add milk to 350 ml, then pour the juice cup with proper amount of ice into the filtered coffee in the shaker until it is eight full, squeeze the cream until it is eleven full, and pour the chocolate sauce on it.
Attention! ! ! ! Only the iced ones have cream, and the others don't.
Caramel macchiato:
Standard: 1. The thickness of milk foam is between 1.5-2cm. 2. Make sure that the milk bubbles covered on the surface are dense and complete before rowing. 3. Coffee and caramel sauce need to be fully mixed before spreading milk foam.
Standard cup: scalded only. Add 10ml caramel sauce and single espresso into the cup, stir well, pour the milk into a small pot until the thickness of milk bubbles on the scale line is 1: 1, then let it stand for 20s. First, spread milk bubbles on the surface of the coffee and stick to the edge. Then pour the milk in the middle and the caramel sauce on it.
Large cup (hot): Add 20ml of caramel sauce to a red cup and mix two espresso cups evenly. Pour the milk in the big milk vat to the flower opening with the thickness of 1: 1, and let it stand for 20 s. First, spread the coffee noodles with milk bubbles and stick them to the edge. Then pour the milk in the middle and the caramel sauce on it.
Large glass (ice): Add some ice cubes, 20ml caramel sauce and two cups of espresso to a shaker, add milk to 350ml and shake well. Add some ice cubes to the juice glass and pour in the filtered coffee. Beat the iced milk foam (when you beat the iced milk foam, you should press it up and down, from top to bottom, and when the resistance is high, you will blow out large bubbles and let it stand for 20s). If the surface is uneven, you can scrape the back of the knife against the mouth of the cup.
Ethiopia SOE
Standard: 1. The single extraction time is 25-30s, and 30ml single product is concentrated, and the double extraction time is 25-30s, and 60ml single product is concentrated. 2. After the production is completed, it should be delivered to the customer within 1 minute.
Standard cup: extract 30ml single product for 25-30s, and concentrate.
Large cup: 60ml single product is extracted for 25-30s and concentrated.
Ethiopian American coffee:
Standard: 1. The temperature of hot water is controlled at 88 degrees. 2. Extract and concentrate first, then pour in hot water. 3. 1 min to customers
Standard cup: only hot. Concentrate a single portion of SOE, put it in a cup for 25-30s, extract 30ml, and then pour 90% water until it is full.
Large cup (hot): extract two portions of SOE 25-30s and extract 60ml. Then pour 90-degree water until it is full at 9 minutes.
Large glass (ice): extract two portions of SOE 25-30s and extract 60ml. Then pour an appropriate amount of ice into the container, then pour straight drinking water until it is 8 minutes full, and finally pour double concentrated SOE. Stir well.
Hand-brewed coffee technology
1. Hand punch is divided into standard cup and large cup.
The amount of standard cup powder is 18g, and the coffee liquid is controlled at 288ml.
The dosage of large cup powder is 20g, and the coffee liquid is controlled at 320ml.
The ratio of large glass of water to powder in a standard cup is 1: 16 1g powder 16g water.
2. Standardize the making process of hand-brewed coffee.
1. You need a warm cup before washing your hands. After about one third of the hot water, put the coffee container aside.
2. Weigh beans, standard cup 65438, 08g large cup 20g. Before grinding beans, it is necessary to use about 5-6 coffee beans to clean up the last residual powder in the bean mill. Then put the beans that need to be boiled into the soymilk machine for later use.
3. Connect hot water to two thirds of the pot by hand and set the water temperature to 92 degrees. thermal insulation
4. Take out the filter paper, fold it along the line of the filter paper, then open the weighing cone, put it in the filter cup, put the filter cup on the cloud pot, and then put it on the scale. Wash the filter paper by hand first, and warm the cloud pot by the way. Hot water moistens the filter paper to remove the taste of pulp. The purpose of warm cloud pot is to ensure that coffee will cool down quickly when it comes into contact with a cold cup, thus changing the taste.
5. Pour the water out of the cloud pot and start grinding beans. After grinding, remove the grams, pour the coffee powder into the center of the filter paper, and observe whether the grams are the standard after pouring. Then remove, pick up the filter cup and gently pat the coffee powder in the filter cup with your hand.
6. The manual punching process is divided into three steps.
Step 1: Stuffy steaming: inject 30ml of water from the center point and draw a circle the size of a coin along the center point. The process should be slow, the water flow should be controlled small and steady, and it should not be cut off or too large. After the injection, use a stopwatch to time. Continue steaming for 25-30 seconds.
Step 2: Two-stage extraction: continue to draw a circle the size of a coin along the center point to ensure the stability of water flow, and the speed of drawing the circle and the distance from the spout to the powder should be controlled between 5-8cm. It takes about 1 minute to stop the stable injection to gram display (standard cup 200g, large cup 220g). You can practice the size of the water flow according to this ratio. Then wait for the water to seep out.
Step 3: Three-stage extraction: Start extraction with a slightly larger water flow than the second stage extraction, and still draw a circle the size of a coin along the center. The injection was stopped at gram display (standard cup: 320g, large cup: 350g), and the total * * * time was controlled between 1 min 40s and 1 min 50s.
7. Remove the filter cup, pour the filter paper filled with coffee powder into the trash can, take out the container that just warmed the cup, pour out the water in the container, and weigh out 288ml of the cup and 320ml of the large cup with gram-weight liquid. Products must ensure the accuracy of quantity. There will be a little more coffee brewed, and the error is basically controlled at around 10ml. Because the above (standard cup 320g, large cup: 350 g) stops, because coffee powder will have about 2-3 times of water absorption, so it will remain, so it will be brewed until the standard cup 320g, large cup: 350 g.
Standard: 1. Ensure the accuracy of coffee quantity. 2. Serve the coffee within 1 minute after brewing to ensure that the flavor of coffee will not be affected by temperature. 3. Be familiar with the flavor of each coffee bean and introduce it to customers. 4. Control the boiling water temperature according to the variety of coffee beans.
Introduction of coffee essence
Kenya AA Kenya AA:
Flavor characteristics: fruity, lemon, nut and milk chocolate, with rich taste.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 90? c
Mantening g/kloc-0 in Sumatra, Indonesia/Mantelin g 1 TP in Indonesia:
Flavor characteristics: dark chocolate, almond and red grape acid, with long aftertaste and lasting sweetness.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 92? c
Ethiopia Yega Sheffield G2 washing Ethiopia yyirgacheffe G2 washing:
Jasmine, lemon, apricot, carambola and superior fruit acid.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 89? c
Colombian Super Cymbidium Colombian Head Huila:
Flavor characteristics: roasted nuts, cocoa granules, cream, caramel, good balance.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 90? c
Costa Rica honey therapy Tarrazu SHB Costa Rica SHB Tarrazu: Costa Rica Goddess Manor in the sun and roses in summer.
Flavor characteristics: balance, fruit acid, citrus, soft, slightly sweet, plum and caramel.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 9 1? c
Sunrise and Rose Summer Geisha in Costa Rica Goddess Manor
Flavor characteristics: obvious tea fragrance of pineapple, passion fruit, peach and osmanthus honey, super tropical fruit flavor, delicate taste like white grape juice, rich and varied taste, clean and fresh.
Growth period of beans: 3-5 days
Suggested extraction water temperature: 90? c