How to become a coffee pro! Roasting, grind and latte art
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Getränke classicsSo you become coffee professional! Röstung, grind and latte art
Coffee is and remains the favorite drink of the Germans. Whether as an espresso, as a cappuccino or as a simple filter coffee – für many of us may not even begin the day without the noble, brown Gebräu. Most of us know the difference between an espresso and a latte macchiato. But only the coffee professionals know how to use the right grounds, the right grind and the right coffee machine. And so that you can boast the right coffee know-how in the future, we have prepared a video for you. We show you how to become a real coffee professional in just 9 steps. Since every barista can pack!
1. Röstung
If you prefer espresso, you should rather buy dark beans. Schlägt your heart rather for filter coffee, a lighter Röstung.
2. Grind
You should choose the consistency of the coffee according to how you want to drink it. For an espresso, the ground coffee needs the texture of table salt, for filter coffee about the texture of coarse sea salt.
3. espresso pot
Use für the espresso pot in any case hot;es water and no cold. This way, the water boils up faster and your espresso is ready in no time. If it takes too long, the espresso can become really bitter.
4. French Press
The easiest way to prepare coffee. Put 42 g of coffee and 600 ml of hot water in the pot and stir everything together. After 3.5 minutes, stir again. Shake off the foam, press down the press and serve the coffee.
5. Chemex
For a particularly aromatic coffee preparation, the Chemex is recommended. Wash out the filter with hot water, which warms the Chemex at the same time. The water can then be tipped away. Grind the coffee, put it in the filter and pour 80 ml of water on it. Let the coffee swell for about 30 seconds and then pour 120 ml of water on the coffee. Let it swell for 2 minutes. Then comes the 3rd infusion with 200 ml of water and 3 minutes of swelling time and finally the 4th infusion with 100 ml of water.
6. Cappuccino recipe
Put an espresso double shot in a glass and add 150 ml of lukewarm, geschäumte milk (feel free to use a canning jar to pour).
7. latte macchiato recipe
Für the perfect milk foam, you can also use the wonderful French Press. Give the geschäumte milk in a tall glass. Pour then an espresso carefully into it, so that 3 layers are created in the glass (from bottom to top: milk, espresso, foam).
8. Latte Art
When making latte art, it is important that the cup and cup are at a 90-degree angle to each other. Angle the cup slightly for the heart and pour the milk into the center. Then go with the cup very close to the surface, pour a little faster and once to the front. The heart is ready!
Always pour from the wrist, not from the shoulder. We pour again über a 90-degree angle to the center, start to move our jug from the wrist loosely back and forth to put the individual leaves. Then lift the jug a stück and go through it again. For beginners, it is advisable to mask the cup with adhesive tape. Then you can also not get too close to the edge.
9. The correct coffee storage
Store the coffee in whole beans. So the aroma does not go flöten! Ground coffee is best stored in an AirScape can. It keeps it fresh for a long time!
Are you ready for the perfect cappuccino in your own four walls? Have fun with your newly learned barista skills! Enjoy your coffee, no matter what form it takes!
