Coffee Equipment TECH Service

CAFÉ CON MIEL, SPAIN In Spain you can get a more complex cup of coffee called café con miel, or coffee with honey. The various layers of the sugary beverage include a base of honey, followed by a shot of espresso, steamed milk, and a dash of cinnamon on top. The café con miel sounds like the perfect coffee to keep you warm on a winter day.

MAZAGRAN, PORTUGAL Mazagran is a cold coffee beverage that is popular both in Portugal and Austria. Both countries generally mix espresso, rum, and lemon juice; however, drinkers in Austria are partial to adding ice cubes. The mazagran is considered the original iced coffee, and it is a flavourful beverage that is sweet and spicy.

TURKISH COFFEE, TURKEY If you are partial to creamier coffees, then you may want to experience this coffee indulgence from the land of Turkey. Pronounces kahve in Turkey, their version of a good cup of joe was created hundreds of years ago by the Ottomans and is still a cherished recipe today.

CÀ PHÊ TRNG, VIETNAM Also known as egg coffee, this traditional Vietnamese coffee is prepared with a combination of egg yolk, condensed milk, coffee powder, and boiling water. The coffee is of a thicker consistency and is sweet enough to serve as an evening sweet or dessert.

If you have trouble deciding between coffee and tea, then this coffee rendition from China may be a good resolution for you. Known as the Yuanyang, the drink is made from strong coffee, black tea, and condensed milk to create a sugary beverage that highlights the flavours of both the coffee and tea.

Have you ever wondered what coffee looks like in other places in the world? There's a lot of cool ways to drink or make coffee that look totally delicious and worth trying. KAN KOHI, JAPAN Need a coffee on-the-go? Crack your coffee open! Kan Kohi is also known as canned coffee, and it is exactly as it sounds. The first canned coffee came from the Japan-based company Ueshima Coffee Co. (UCC) in 1969, and the idea has since then grown to be one of the most popular beverages in the country.

When coffee is chilled slowly in the fridge, it develops unpleasant bitter substances. To prevent this happening we recommend always preparing fresh coffee and then shaking it up with ice or pouring it over ice cubes to chill it.

Did you know that it takes around 70 roasted coffee beans to make one cup of coffee? These 70 beans produce around 8 grams of coffee. To make this single cup, around 40 grams of coffee cherries need to be picked on the plantation. Several steps are required before the coffee beans can be roasted. The two beans inside the coffee cherry, in fact the seeds, form the core. During processing the pulp is completely removed, leaving the parchment, which is removed shortly before... export. This process is known as hulling. Finally, all that remains is the silver skin around the bean. During roasting the bean loses moisture, which reduces its weight by around 18% 22%. By the time processing is complete, the weight has been reduced from the initial 40 g to 8 g.

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Espresso + steamed milk = cappuccino. We could stop there with this simple formula, but there is more to it than that. The beverage starts with espresso, that can be a single shot of about one ounce (30ml), or a double shot of two ounces (60 ml). ... The other component of a cappuccino is milk which is steamed using the steam wand of the espresso machine. The heat of the steam and the steam’s power to agitate the milk change the structure of the liquid. The fat content of the milk wraps around the proteins and creates what is referred to as microfoam. As the name implies, this is a sort of tiny foam. If done properly, you cannot see any bubbles. The milk increases in volume and takes on a richer, creamier texture and slightly sweeter taste. It pours as a liquid, but with more body than when first poured from the carton.

Espresso is made when near-boiling water is pressed through ground coffee beans at a very high pressure. It has generally made using an espresso machine, and the ground beans are tamped down so that water penetrates the grounds evenly. The solid and dissolved portions are extracted from this process, creating a syrupy consistency.... The word used to name making a shot of espresso is called pulling a shot, since the process takes its origins from espresso machines with levers that pulled to make espresso.

Espresso has experienced a rise in popularity since the 1980s. Many cafes and coffee shops now serve many versions of espresso by adding whipped cream, syrup, extracts, soy milk, and spices to the drinks. While a person can drink a single or double shot of espresso, it is also used as a base for other drinks. The benefit of having an espresso machine at home or in a place of work is that you can create drinks exactly how you want. Steam the milk yourself and pull the shots. You have more of a selection.

Did you know the Italian engineer Luigi Bezzera in 1901 in Milan patented the first real espresso machine called Tipo Gigante It was an impressive machine and influenced for a long time the manufacturers of espresso machines? It was the first that used steam mixed with hot water high pressure. The method was innovative for that period, but the coffee came out too bitter. However, the first attempts to create espresso machine were done during the 18 century. In 1822 the first espresso machine is created in France but due to the huge size, this machine never entered mass production.