Sakura-flavored latte and preparation method thereof
A cherry blossom and flavor technology, applied in the field of cherry blossom flavor latte and its preparation, can solve the problems of easy loss of flower aroma and nutrients, difficult storage, short flowering period, etc., and achieve the effects of balanced water and oil balance, reasonable ratio and rich nutrition.
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Embodiment 1
[0030] (1) Weigh the raw materials accurately according to the ratio: 80g milk, 20g water, 15g coffee beans, 10g sugar, 4g cherry blossom powder.
[0031] (2) Soak the cup in hot water and warm the cup; after warming the cup, raise the temperature of the cup to 50°C.
[0032] (3) After grinding the dark-roasted coffee beans, pour the coffee powder into the packing device, flatten the coffee powder with a pressing rod, and then fasten the packing device to the extraction port of the espresso machine to extract the extract; The specific gravity of the control extract is 0.40.
[0033] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 85°C.
[0034] (5) Pour the steamed milk into the cup;
[0035] (6) Slowly pour the extract in step (3) into the cup;
[0036] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.
Embodiment 2
[0038] (1) Weigh the raw materials accurately according to the ratio: 50g of milk, 10g of water, 3g of coffee beans, 1g of sugar, and 1g of cherry blossom powder.
[0039] (2) Soak the cup in hot water and warm it; after warming the cup, raise the temperature of the cup to 45°C.
[0040] (3) After grinding the dark roasted coffee beans, pour the coffee powder into the tamper, flatten the coffee powder with a pressure rod, and then buckle the tamper to the extraction port of the espresso machine to extract the extract; Control the specific gravity of the extract to be 0.35.
[0041] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 80°C.
[0042] (5) Pour the steamed milk into the cup;
[0043] (6) Slowly pour the extract in step (3) into the cup;
[0044] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.
Embodiment 3
[0046] (1) Weigh the raw materials accurately according to the ratio: milk 100g, water 30g, coffee beans 20g, sugar 15g, cherry blossom powder 5g.
[0047] (2) Soak the cup in hot water and warm the cup; after warming the cup, the temperature of the cup will rise to 60°C.
[0048] (3) After grinding the dark roasted coffee beans, pour the coffee powder into the tamper, flatten the coffee powder with a pressure rod, and then buckle the tamper to the extraction port of the espresso machine to extract the extract; The specific gravity of the control extract is 0.45.
[0049] (4) Take the milk and place it under the steam nozzle of the espresso machine to steam it into hot milk; control the temperature of the milk to 90°C.
[0050] (5) Pour the steamed milk into the cup;
[0051] (6) Slowly pour the extract in step (3) into the cup;
[0052] (7) Finally, sprinkle sakura powder on the surface of the milk and coffee mixture to get a sakura-flavored latte.
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