PADA STAR TRAINING Coffee Coffee, Espresso, Cappuccino and Latte ?
Coffee, Espresso, Cappuccino and Latte ?

Normal "American coffee" is brewed by mixing the grounds of roasted coffee beans with hot water, allowing the mixture to steep briefly, and then straining out the coffee grounds. This is an extremely simple process. "Regular coffee" usually means an 8 ounce cup of American coffee with a teaspoon of sugar, and a small amount of milk or cream mixed in.

 

Espresso can be made with the same coffee beans, and they can be roasted in the same way as for American coffee, although sometimes superior coffee blends - mostly Arabica - are used (because the resulting drink is more concentrated, and the flavor of inferior coffee will be harder to ignore), and sometimes darker roasts are used in espresso for a more intense flavor.

But espresso can be made using the very same coffee and the very same roast. However for espresso, the coffee must be ground finer than what is necessary for American coffee. This is because of the brewing technique. What makes the beverage an "espresso" is the special brewing technique. And the special brewing technique is why we require a special "espresso machine." Although (arguably) espresso can be made in a pot on the stove, the result is inferior, and is not recommended.

For espresso, the coffee grounds are compressed into a dense "puck" of coffee, and hot water (about 195-200 degrees Fahrenheit, but not boiling) is forced through the puck under high pressure (between 9 and 15 bars), to produce an extraction which we call "espresso." The extraction should take at least 25 seconds (to allow sufficient time for the water to be in contact with the coffee), but it should not take more than 30 seconds. The grind needs to be fine enough to create a dense puck so that the pressure can be maintained during the extraction. An espresso machine maintains the water at the right temperature, and controls the pressure and the duration of the extraction. This cannot be accomplished on the stove.

The resulting extraction, espresso, has a much more intense flavor than regular coffee. This is why espresso cups are tiny. The normal serving of espresso is about an ounce and a half - the same as a shot. A 2.5 ounce serving is called a double serving, or a doppio (which is Italian for "double"). Milk or cream is never poured into espresso (except when making other drinks, which are no longer called "espresso"), although espresso can be sweetened with sugar if desired.

Cappuccino and Latte are drinks made with espresso and milk. The distinction is that in cappuccino, the milk is "frothed" (using the steam wand that is part of any espresso machine) into a "microfoam" that is about twice the volume of the original milk. In latte, the milk is merely "steamed" (heated, with the result being hot milk with a small head of froth) using the same steam wand, but a different technique. For frothing, the milk is converted to a "microfoam." The microbubbles in the foam are formed by forcing hot air into the tightly-knit "fabric" created by the protein molecules in milk. So ironically, skim milk, being higher in protein, will produce a more voluminous foam than whole milk. For latte, the goal is not to create that much foam, so any type of milk works.

For cappuccino, we start with equal portions of espresso and milk. The milk is then "frothed" (in a special frothing pitcher) into a microfoam that is roughly double the original volume of the milk. The microfoam is then poured over the espresso. (If the espresso is poured into the microfoam, then the drink is called a "latte macchiato.")

For latte, we start with twice as much milk as espresso. The milk is then heated (but not frothed) to 150-160 degrees Fahrenheit (but not hotter) using the steam wand. The hot milk and espresso are then poured together into a serving cup. Whatever microfoam had formed in the steaming process is poured over the top of the latte. Sometimes, the foam is poured artistically to create fancy designs on top of the drink.

Optionally, powdered or shaved chocolate and/or cinnamon can be sprinkled on top of either drink. This is a matter of personal taste.

Tags Cappuccino, coffee, Espresso, Latte, PADA STAR


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Find and buy Italian gelato and soft ingredients and machines or coffee bean and coffee machines by online: convenient, quick!

Soft Base or Gelato bases, ice cream additives, Flavor Pastes, Topping for your shops, restaurants, factories that we have supplied in Vietnam now. Besides, you can find coffee beans, coffee machines, coffe grinders for coffee shops, coffee projects in Vietnam that you will be so happy with Italian products. GELATO KING is an interesting shopping place, easy to find and easy to buy! You can buy them at home, at work, and with Google searches to buy the best products. You will find the product to buy quickly and easily using the diverse online shopping platform. Review the web, read the information, see the product you need to buy and then send Email, Call, or click on the item in the product details to orders. All orders will be processed quickly as possible, prepay and receive goods after fun!

The slogan of development is "Simply is quality"!

With the aim of providing the best and best things for ice cream, soft drinks, coffee, pizza, we create a channel to sell delicious ice cream ingredients, best ice cream powders, best ice cream machines.

Discover new products from world's famous brands of ice cream powders, ice cream machines, coffee machines, coffee beans such as Rubicone, Innova, Fama, Techfrost, Cofrimell, Gelatec, Camardo, Adler, Framec , Tecmach, Promac, Fracino, Smach and many other brands. GELATO KING is to introduce and distribute products specializing in fresh ice cream, gelato ice cream, coffee machine, soft drinks that people can search, review, comment on gelato, ice cream, smoothie, yogurt,  blending, beverage and milkshake for restaurants, cafeteria, cafe, bar. GELATO KING only focuses on high-class products, imported from Italy, Greece, England, USA ... products aimed at high-end market, long-term investment ...

GELATO KING: sharing experience through many sales channels of the system.

Forget the poor quality products, think of clean products, clear origins, good for your health.

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