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استاندارد کافه لاته


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توجه داشته باشید که دمای شیر استانداردداغ شود در غیر انصورت از طراحی روی قهوه ها بی نسیب خواهید ماند

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دماسنج مخصوص کف را در تصویر مشاهده میکنید

انواع سیروپ در فروشگاه ایران شف

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آموزش تخصصی کافی شاپ با مدرک معتبر از کشور کانادا در آموزشگاه ایران شف

http://www.sadafcoffeeshop.com

این نوع قهوه به ندرت در ایتالیا طرفدار داشته و گاهاً هنگام صرف صبحانه استفاده می گردد ولیکن در آمریکا بسیار مورد علاقه مردم می باشد.

طرز تهیه :

ابتدا دو شات shot اسپرسو به میزان تهیه می کنیم.
سپس مقدار ۳۰۰ گرم شیر را در ظرف شیر استیل مخصوص تحت بخار دستگاه قرار می دهیم (در صورت نداشتن دستگاه می توانیم شیر را در ظرف شیر جوش روی اجاق گاز داغ کنیم

اکنون شیر داغ شده را درون یک لیوان با ظرفیت ۳۵۰ میلی لیتر می ریزیم تا جایی که ۴/۳ آن پر شود. سپس اسپرسو تهیه شده را به آن اضافه کرده و روی آن کمی پودر کافی میت می ریزیم.

برای مزه دار کردن کافه لاته از سیروپهای طعم دهنده می توانید استفاده نمایید

محل فروش ایران شف

جهت آموزشهای تخصصی بیشتر کافی شاپ به لینک زیر مراجعه فرمایید

http://sadafcoffeeshop.com/index.php?option=com_content&task=view&id=542&Itemid=1


Caffe Latte Recipe

Ingredients for Caffe Latte Recipe

Per serving of Caffe Latte, you will need the following:

1/2 cup milk
1/3 cup hot, freshly brewed espresso

Instructions

Heat milk in a saucepan over low heat. Whisk briskly until milk foams.
Pour brewed espresso into a large mug.
Add milk; stir


Know Your Cappucinos from Your Machiattos

So everyone these days is either a Starbucks lover (“Fair Trade! They are awesome! I get free internet and meet hot girls when I go there!”) or a Starbucks hater (They kill local mom & pop shops! They’re evil mega-corporate vampires that eliminate the competition with dirty guerrilla tactics!) but at the end of the day – we all know we all love coffee.

And I do believe that coffee is the one thing that almost every culture can hold in common high-regard (besides The Summer Olympics – but c’mon, not everyone can enjoy that taste of victory like you can with coffee) and it is my sincere belief that if we can all get together, enjoy a warm cup of coffee and sing Kumbaya (in tune)… we can ultimately achieve world peace.

But first, we need to know what we are drinking. So here’s my handy-dandy coffee guide with my artistically child-like, mouse-drawn graphics.


Espresso

The fundamental ingredient. It is basically concentrated coffee where pressurized hot water is forced through fine ground coffee .
A shot of espresso is supposed to be approximately 1 oz (it’s the same as what a shot of tequila would be).
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Cappuccino


1 part frothed milk
1 part steamed milk
1 part espresso
sprinkling of cocoa
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Cafe Latte

3 parts steamed milk with some froth
1 part espresso
Usually served in a tall glass cup
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Flat White

3 parts steamed milk (from bottom of pot, without froth – which is why this is slightly different from a latte)
1 part espresso
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Cafe Au Lait

1 part steamed milk
1 part espresso
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Cafe Breve

3 parts steamed half-and-half creamer
1 part espresso
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Cafe Americano

5 parts water
1 part espresso
Other variations exist, with the other common version being 1:1 (from the days of American GI’s in WW1, hence the name) although the 5:1 is more common now.
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Macchiato

4 parts espresso
1 part steamed milk
Sinlee’s favorite
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Cafe Mocha

3 parts steamed milk
1 part espresso
1 part chocolate syrup
Dollop of whipped cream & cocoa sprinkles
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Espresso Con Panna

1 part whipped cream
1 part espresso
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Irish Coffee

1 part whiskey
1 part drip coffee
Cream & sugar
Ireland’s generous gift to the world
Hot coffee at homeGo straight to the method: How to make hot coffee at home

Coffee makers are cool, I agree, but there is a way to make hot coffee far better and more exciting than that. Frankly, in my vocabulary making yummy coffee is nothing short of brewing Turkish coffee. Freshly ground is my preference but you don't really need a grinder to be close to heavens.


Whether I make hot coffee for myself or friends what really matters is the perfect aroma that is slowly filling up your kitchen. If only one could catch this wonderful aroma but I guess this is just the way it has to be or else we wouldn't be so thrilled about it. Clearly, to me to make yummy Turkish coffee is to create the experience and the aroma itself makes half the experience. The fact is that you can create this experience at home equally exciting as by going to the best local cafeteria. Why would one want to make hot coffee at home? Let's see:

It is way cheaper to make hot coffee at home than going to cafeteria (a cup of home brewed Turkish coffee costs about 15 cents which as far as I know about ten times cheaper!)

You are in full control when you make hot coffee yourself (the strength depends on the amount of coffee and by practicing you learn to make hot coffee just the way you want it)

You have all the time for yourself and your friends (no need to worry about staying in cafeteria for too long as the baristas are trying to get you out and new customers in - ever felt that way? Well, I certainly have!)

So what do we need and how do we make Turkish coffee at home? The process is surprisingly simple for the results that you get.

Method - how to make Turkish coffee (step by step):
Makes: 2 cups


STEP 1:

Use a kettle and bring cold water to the boil. Just before boiling turn on the gas/hob and heat a coffee pot called ibrik(dzezve) for 5 seconds. Pour 2 full cups of boiling water into a pre-heated coffee pot (you may add sugar at this stage).

Coffee pot (ibrik or dzezve) should be made from tinned cooper, brass or stainless steel. Iron and aluminium should be avoided because coffee liquor react chemically with them affecting the taste of coffee. The size of ibrik depends on how many people you want to serve.




STEP 2:

Let the water boil for about 10 seconds and then turn off the gas (or remove from the hob).

Leave water to cool for 2-3 seconds to be at around 95-97ºC. Too hot water and the coffee will taste bitter, too low temperature and you will not achieve proper extraction.


STEP 3:

Quickly take a heap teaspoon (if you want to make hot coffee for two) of finely ground coffee (Barcaffe is our favorite) and add it to the boiled water.


STEP 4:

Stir quickly to form crèma, the lovely golden foam (you may drop in a seed of cardamom at this point). Leave the hot coffee for about 20 seconds to let the grounds settle.


STEP 5:

Pour hot coffee into a warmed up demitasse cups and simply enjoy.

As a general guide, the harder the water the thicker the crèma.

Demitasse cup is a small cup (60-90ml) with a matching saucer used to serve Turkish coffee.


Here you go, this is it, this is how you make Turkish coffee and you will never be disappointed. Follow the above steps and you will always make hot coffee just the way you like it most. As I said, you are in full control, you make the aroma and you create the experience all by yourself.

If you want to go a step further and add to your Turkish coffee a great milky froth (which could be so yummy), here is the method how to make cappuccino at home. Cappuccino is traditionally made with one third of espresso, one third of milk and one third of froth. But if you don't have espresso coffee machine, than you can improvise your cappuccino with Turkish coffee too. The difference between cappuccino made with espresso and cappuccino made with Turkish coffee is that the strength of espresso is greater than the strength of Turkish coffee. So, make cappuccino with Turkish coffee and your cappuccino will have a nice and mild taste.

Method - how to make cappuccino at home (step by step):


STEP 1:

You will need full fat or semi-skimmed milk. With full fat milk you will create plenty of froth. For two large cappuccinos you will need approximately 200 ml of full fat milk and 1/4 tsp of sugar.

Because of added sugar the froth will last longer and taste slightly sweeter.

STEP 2:

You may use a small battery-operated hand milk frother.


STEP 3:

Add 1/4 tsp (or more) of sugar to cold milk.

STEP 4:

Remove the pan from the hob or turn off the gas when the milk is very hot but do not allow it to boil and you can start to froth it.

As the froth starts to build, the level of the milk will rise (this stage is called "stretching" the milk).

STEP 5:

If you have some large bubbles on the surface of the milk you can tap the pan down onto the working surface. This will break the larger bubbles which are weaker than smaller ones.

When the froth is ready it is time to make Turkish coffee. Use the recipe above.


STEP 6:

You will need a cappuccino cup and a saucer. First fill it up up to one third with freshly brewed hot coffee.

The standard cappuccino cup size is 150-180ml and is made out from porcelain. But you can use bigger cups if required. Some coffee shops use large 280ml cups.


STEP 7:

Use a spoon and push the foam to the side of the pan and pour the hot milk into the coffee cup (up to two thirds).

Next step is pouring the froth in to the cup.




STEP 8:

...and pour it...


STEP 9:

...and pour it...


STEP 10:

And here it is, the yummy cappuccino.


STEP 11:

If you like you can sprinkle cappuccino with powdered or shaved dark chocolate or with cinnamon or nutmeg and serve it with sugar if necessary (bearing in mind that you may have already added it to the froth).

STEP 12:

Our daughter always wants to contribute her ideas.

And here it is: Marusa's cappuccino.

It looks really beautiful!

What do you think, who ate up all the sweets and milky froth? No worries, she is not allowed to drink coffee though!

Serving coffee:
Serving hot coffee is often a neglected purpose but it is equally important.

First, coffee mugs and cups must be clean without coffee stains. Leftovers of coffee grounds and oils on the cups soon become rancid. The best way to clean these stains fully is to use baking soda and water.

Use earthenware or glass demitasse cups with a matching saucer for serving Turkish coffee. If you use glass cups, heat them before use. Just pour hot water in the cup and leave for bout a minute. The hot coffee will keep it's temperature for longer. Earthenware cups hold temperature for about 20 minutes.

Use cappuccino cups size 150ml or bigger with a matching saucer for serving cappuccino. They should be made of porcelain, but earthenware cups will be fine too.

You should always ask your guests if they like coffee with sugar before you start making coffee. Some people like coffee with milk or cream, so you should always have prepared a small jug of milk or cream.

A glass of water should be always served alongside hot coffee (coffee is a mild diuretic increasing the loss of water from your body).

If you want to enrich the coffee experience you can add a cardamom seed just after adding coffee to freshly boiled water.

And of course, don't forget the right choice of yummy food.

Always drink your coffee warm. Never re-heat it and never re-use coffee grounds to make another coffee. I mean never!

Storing coffee is also very important:
Coffee should be sealed and chilled ones opened or ground. This slows the rate of oxidation which makes coffee stale and rancid. Ground coffee will last in the fridge up to 1 month. But pay attention that condensation can destroy coffee aroma. In my opinion the best solution for having always fresh coffee is to buy small bags of it and then consume it as soon as possible, or buy coffee beans and grind them with coffee grinder just before making coffee.

Useful tips:
Coffee grounds are the dregs remaining after brewing coffee:

Sprinkle used coffee grounds around your garden plants. Slugs and snails will stop munching them and ants will stay away from them too.

Used coffee grounds are an excellent addition to the compost and can be a valuable source of nutrition for the garden.

Spread coffee grounds in your garden and it will harmlessly keep away cats.

Coffee grounds can keep the dust from your fireplace under control when you clean it.

Coffee is good for skin too. Caffeine has been proven to increase blood flow on the areas where cellulite occurs and smooth out the skin. Take your coffee ground cup and put some olive oil in it, then mix. Rub the skin with the mixture and wash. At the end use oil or firming lotion to prevent skin dehydration.

Rub coffee grounds on your hands to get rid of the garlic and other fragrant food odours.

Coffee grounds can repel refrigerator odours. Use old nylons or a clean old sock filled with grounds and keep in your refrigerator or freezer.

An egg white with ¼ cup of grounds is a great facial mask.

If you don’t drink coffee, you can ask for pre-packaged grounds in most coffee shops.

To froth the milk for cappuccino you can use a plastic mineral water bottle. Pour the heated milk into it, close tightly and shake well.

Healthy coffee:
Many studies indicate that drinking hot coffee in moderation can have a positive effect on your health. Coffee may prevent developing: certain cancers, Alzheimer disease, Parkinson disease, diabetes, improve cognitive functions and more.

But those positive benefits come with risks. Excessive drinking of coffee could increase blood pressure, insomnia, physical dependence on caffeine, headaches and mild stomach problems so the key is moderation.

Reishi coffee is called healthy coffee because it supports a healthy immune system and well being. Reishi coffee is enriched with a premium Reishi (Ganoderma lucidum) extract.

Reishi mushrooms in Reishi coffee help to support the immune system, detoxify and cleanse the body, neutralize the oxidant effect of free radicals, maintain a healthy respiratory system, healthy liver and kidney function,...

Good to know:
Coffee is a brewed beverage prepared from roasted coffee beans. A coffee bean is the seed of the coffee plant.

Coffee has stimulating effects on humans (due to its caffeine content) and is the second most widely used product in the world after oil.

According to the legend coffee was discovered in Ethiopia.

First coffee shops date back to 1600.

Ibrik (pronunciation: ih-brick) is a long handled coffee pot (mostly made of copper or brass) designed to make Turkish coffee. Ibrik is an Arabic word. Ibrik is also known as cezve in Turkey, briki in Greece,... It was invented in the 16th century.

Coffee pot ibrik has wide based and narrowed neck to prevent excess grounds from escaping while pouring.

As beverage, coffee is pretty new stuff. It has been consumed for approx. 6 centuries.

Tea goes back a few thousand years and wine may be 5000 years old.

The word cappuccino is derived from the color of the hat worn by Capuchin monks.

Italians only drink cappuccino for breakfast (until 11am at the latest).

Because of the froth cappuccino keeps its temperature much longer

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