To make Italian coffee products, you need a coffee maker and other accessories. You should take a coffee training course to master the basic extraction and milking techniques.
Material:
Espresso Café
Fresh milk pasteurized: 200ml
Sauce Caramel Davinci: 20ml
Water: 5ml
Making:
Step 1: Prepare 1 cup of cleaned glassware (hot items should use cups with straps). Add 15ml caramel sauce and 5ml water to the bottom of the glass.
Step 2: Pour milk into milk whisk, hot sponge, create a lot of foam
Step 3: Handle the foam
Step 4: Mix the foam around the cup, then scoop up a large foam cover over caramel
Step 5: Slowly pour milk into the middle, just pour the spoon and spoon the hands. Pour until milk and foam are 0.3cm from the mouth
Step 6: Single shot espresso extract
Step 7: Pour coffee slowly into the middle of the cup. Café will penetrate the foam layer, lying between milk and milk foam
Step 8: Take a small spoon to cover the coffee. Décor with 5ml remaining caramel sauce.
The finished product will have a clear and beautiful stratification. The hardest part of making Caramel Macchiato is the coffee extract and standard milking, to do you need a guide and then practice gradually. Café Caramel Macchiato is often served with some cookies to eat.
