咖啡的制作方法!

贵族~凌 · 发表于 2008-3-19 23:18:21

<Caffe Mocha(摩卡)>
先在杯底加上巧克力漿,再加入濃縮咖啡,然後添加熱牛奶,最後再蓋上一層甜奶油,並灑上些許可可粉.嘗來有咖啡香,奶香,可可香和巧克力香.

                        <Caffe Latte(拿鐵)>
加入大量牛奶的咖啡(比例???),並以較高的杯子飲用(普羅就是拿馬克杯來裝拿鐵*熱*,會喝飽的...)和Cappuccino不同的是奶泡很少,甚至不加奶泡.

                     <Espresso Con Panna(康寶藍)>
原文意指配上奶油的espresso. 具有黑白分明的美感.

                  <Espresso Macchiato(瑪琪雅朵)>
原文意指蓋上薄薄熱奶泡的espresso,以保持咖啡溫度.後兩種咖啡未加大量牛奶,咖啡味道較濃,適合口味重者.

                     <Ristretto(特稠濃縮咖扉)>
為功力最高段的喝法,這也就是流量更少的espresso,不到一盎司(約30cc.),幾乎成了稠稠的咖啡亭(ps.好奇怪的形容)最具味蕾震憾力,是咖啡行家的終極喝法.(pps.這記者寫得還真可愛)
以上各式咖啡也可採Double Shot(粉量加倍)喝法,
各種喝法並無好壞之分,視各人口味而定.
               ------------  Espresso Menu -------------
* Espresso ristretto
   is made by switching off the machine sooner than in regular espresso.
* Doppio
   is twice the amount of regular espresso.
* Americano
   is a normally brewed espresso that has been thinned by hot water.
* Caffe latte
   is made by adding hot milk (~70C) to a regular espresso, finished with
   a thin layer of foamed milk and, if liked, a sprinkle of chocolate of
   cinnamon.
* Espresso macchiato
   is a basic espresso "marked" with a little milk.
* Latte macchiato
   is basically a glass of hot milk dribbled with a little espresso.
* Espresso romano
   is espresso with a twist of lemon peel.
* Con panna
   is espresso with a spoonful of cold whipped cream.
* Caffe Mocha
   is one-third espresso, one-third hot chocolate and one-third steamed
   milk.  Alternatively, one may find it made with mocha syrup followed
   with a shot of espresso and steamed milk.

以上是一些常見的花招  基本上都是以一份regular espresso為"基酒"
再加上熱牛奶、巧克力或whipped cream等等來做變化
有些咖啡店還會自作主張地灑巧克力或肉桂粉...
個人的一點心得是  喝咖啡是很personal也很自由的事  不必太拘泥於種種規矩
只要具備基本常識  滲入的東西不會太離譜以致破壞咖啡的原味
愛怎麼喝就怎麼喝....
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