Latte with maple syrup

Description

Italy without coffee? Not heard)

Ingredients

Milk

0.5 cup
Coffee natural

3 Tbsp
Maple syrup

1 Tbsp
Powdered sugar

4 tsp
Corn starch

2 tsp
Cocoa powder

4 tsp
Chocolate milk

2 tsp
Water

0.5 cup

Cooking

We will make a topping for drawings on coffee. We need : cacao, grated chocolate, powdered sugar, corn starch, water. I boil in a big Turk, you can also take a small scoop.

Cocoa powder and mix in coffee pot with plenty of water. Put on the fire. The starch will mix with a small amount of cold water. When cocoa starts to boil, pour the starch, stir. Pour grated chocolate, stir again. As soon as the starch solidifies and the mixture thickens, remove from heat.

The cooled topping pour into easy to draw a plastic bottle with a thin spout.

Coffee! Take bean coffee. I keep in the fridge in a sealed package. Here the blend # 315 Arabica 100% fall Asleep in a coffee grinder (I have a millstone, and it's good)

The degree of grinding. The average between medium and fine. Coffee should not be ground too finely, otherwise it will clog the strainer in the horn. Coffee should not be ground too coarsely, otherwise the extraction will not be good enough.

A spoon to use in a cone coffee even out. Temperam press is about 15 lbs. Not tight enough temperory coffee will not give the strong espresso, the extraction time will be too small. At the edges of the Cup horn should not be coffee, otherwise it will start to burn in the group and will give a nasty burnt taste.

Shed group to warm up the machine.

The pitcher should be hot that coffee is not cooled quickly. Cook in a small pitcher, strong espresso.

Foam on espresso should have the consistency of cream and be a caramel color. Now milk! Milk and a big pitcher must be cold! Straight from the fridge! The fat content of milk must be 3.5%. The level of milk in the pitcher - 1 cm before reaching the beginning of the spout, i.e. about half of the pitcher.

Properly steamed milk has a silky texture and does not foam contains large bubbles, otherwise it will quickly settle. Foamed milk the temperature is 67-72 degrees. Monitor the temperature with the left hand holding the pitcher at the bottom. Milk can not be boiled! In any case!

The first layer. On the bottom of the glass pour of maple syrup, about 1-2 cl (10-20ml)

The second and the fourth layer. With a spoon with a long handle gently pour the frothed milk.

The third layer. Espresso and pour slowly in a thin stream. If you do it quickly, the layers will mix.

We have 4 quite readable layer. Maple syrup Hot milk espresso Milk foam

With the help of bamboo skewers and a chocolate topping to make a pattern. I have a simple flower)

Coffee should be enjoyed immediately!

Bon appetite!

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