El ikhofi ye-cappuccino, noma i-cappuccino, ingenye yezinhlobo zekhofi ezihlonishwa kakhulu ngabathandi bekhofi abaningi. Ihambisana neresiphi, indlela yokulungiselela ikhofi, hhayi ezinhlobonhlobo zebhontshisi yekhofi. Yinto edala ukudideka kwabanye abantu. Ngakho-ke, kufanele wazi ukuthi ungalungisa le recipe nganoma yiluphi uhlobo lwebhontshisi yekhofi, kungaba umhlabathi noma uphelele.
Ukulungiselela ikhofi ye-cappuccino kulula kakhulu, ingxenye eyinkimbinkimbi ukuthi umphumela muhle ngempelanoma. Ukuze ukwazi ukulungisa ama-cappuccino njenge-barista yangempela ekhaya, nanka amathiphu namasu.
Iyini ikhofi ye-cappuccino noma i-cappuccino?
Un Ikhofi ye-cappuccino (noma i-cappuccino ngesi-Italian), iresiphi ekhetheke kakhulu futhi emnandi yokwethula ikhofi lakho. Lezi zinhlobonhlobo zivela e-Italy, njengoba kwakuyizwe le-transalpine elaqala ukulungisa lesi siphuzo esisekelwe ekhofini le-espresso nobisi oluphehliwe ukuze lufakwe igwebu. Inhlanganisela ephelele enikeza leso sici sephunga, ukunambitheka nokuthungwa okuvela eningizimu ye-Europe futhi igama layo livela ku-"cappuccio" ihood yama-friars.
La iresiphi Ngokuyisisekelo kuhlanganisa ukuxuba u-125 ml wobisi no-25 ml wekhofi ye-espresso, futhi ngezinye izikhathi ezinye izakhi zingangezwa eziwucebisayo, njenge-cocoa powder, isinamoni, njll., kodwa lokhu sekuvele kufinyelele ukunambitheka komthengi. Inkinga ukuthi akulula kakhulu ukuxuba lezi zithako futhi ukwenze ngendlela efanele ukuze umphumela ube njengoba kulindelekile, ngezinga lokushisa elifanele kanye nokuthungwa okukhilimu.
Izithako ezidingekayo
para yenza i-cappuccino enhle kakhulu, kufanele uqiniseke ngakho konke okudingayo ekulungiseni kwayo, kokubili izitsha kanye nezithako zeresiphi. Uma ulandela lezi zincomo, uzobona ukuthi akudingeki ukuthi uye kuchwepheshe ukuze ujabulele le njabulo nsuku zonke.
I-Los izithako I-cappuccino eyiqiniso yilezi:
- Una Umshini we-espresso.
- Amanzi, angcono uma e-mineralization ebuthakathaka noma e-distilled efanelekile ukusetshenziswa, ngoba ngale ndlela ngeke engeze ukunambitheka okungavamile ekhofini.
- 7-12 g wekhofi (uma kungu-100% izinhlobonhlobo ze-Arabica ezingcono). Uma ukugaya kwenziwa okwamanje kusuka okusanhlamvu, iphunga elimnandi ne-flavour lizotholakala.
- Umshini wakho we-express kungenzeka usuvele unomshini wokugaya owakhelwe ngaphakathi, noma ungakwazi thenga eyodwa ngokwehlukana.
- Ikhofi ye-espresso engu-1 (25 ml yekhofi),
- 125 ml yobisi olusha futhi olubandayo. Ubisi lwe-skim kanye nezinye izinhlobo zobisi zingasetshenziswa, kodwa ukuthungwa nokuqina kwekhilimu ngeke kufane.
- 1 ujeke/ingilazi yobisi lwama-250 ml ukwenza igwebu.
- Kungenziwa nge-frother kagesi, nakuba kungcono uma umshini wakho we-espresso unengalo ye-steam.
- 1 inkomishi cappuccino mayelana 180 ml. Kufanele kube yi-ceramic, ukuze igcine ukushisa kangcono.
Ungayilungisa kanjani i-cappuccino emnandi ekhaya
Uma usunakho konke okudingayo, manje yisikhathi sokuthi qala "isiko" ukulungisa i-cappuccino okumnandi kakhulu owake wakunambitha, futhi wenza ekhaya:
1-Lungisa igwebu lobisi
Ungalandela izinyathelo ezisesigabeni lapho sichaza khona indlela yokwenza igwebu elihle lobisi lwe-cappuccino. Lapho uzothola zonke izihluthulelo nezinyathelo zokuya yenza ukhilimu omuhle kakhulu.
Kodwa-ke, izinyathelo ezijwayelekile zegwebu zaboniswa lapho, kodwa uma ufuna ukuqina kakhulu ku-cappuccino, kufanele usebenzise kuphela u-120 ml wobisi olusha noluphelele. Kunconywa ukusebenzisa ujeke wensimbi.
Kulesi simo, ubisi kufanele lube phakathi kuka-55-65ºC lapho inqubo yokukhipha igwebu isiqediwe, ngaleyo ndlela izoba sezingeni elifanele ukulihlanganisa nekhofi le-espresso elidalwe esinyathelweni sangaphambilini.
Uma ubona ukuthi igwebu lobisi linayo amabhamuza aminyene kakhulu, ungakwazi ukuqeda lezi ngokuthepha kancane kujeke wobisi, ukuze kusele kuphela amabhamuza aphikelelayo anokhilimu owufunayo.
2-Lungisa ikhofi ye-espresso
Into yokuqala okufanele uyenze ukulungiselela Ikhofi le-espresso emshinini wakho. Ukuze wenze ngendlela efanele, izinyathelo yilezi:
- Khetha a izinga ikhofi bean futhi fresh. Okufanelekile, ubhontshisi othosiwe omdala kunamaviki angu-3 akufanele usetshenziswe, kodwa lokho kunzima ukukulawula uma ucabangela ukuthi abasabalalisi nezitolo ezinkulu basebenza kanjani.
- Ngokuba ukugaya, kufanele ulungiselele umthamo phakathi kuka-7-12 amagremu, kuye ngokuthi uthanda into encane noma elayishiwe kakhulu. Ngaphezu kwalokho, kufanele kube ukugaya okuhle kwalolu hlobo lomenzi wekhofi, okungukuthi, akufanele kube lukhuni kakhulu. Lokho kuzokwanela ukuthi ukukhishwa kuthathe phakathi kwemizuzwana engu-25-30, okuzonikeza isikhathi samanzi ukuthwala yonke iphunga nephunga.
- Manje beka amanzi i-distilled efanelekile ukusetshenziswa komuntu noma ukuchithwa kwamaminerali abuthakathaka ethangini lamanzi lomshini wakho we-espresso. Faka futhi ikhofi esanda kufakwa bese uyixhuma.
- Uma umenzi wakho wekhofi engenzi ngokuzenzakalela futhi ikuvumela ukuthi ukhethe imingcele, ungakhetha izinga lokushisa elingaba ngu-90ºC. Uma kuzenzakalela futhi ikuvumela ukuthi ukhethe uhlobo lweresiphi, khetha i-cappuccino futhi izokwenza okunye.
- Uma ikhofi seliconsele enkomishini, uzoba nesisekelo se-cappuccino esiqediwe. Inqubo yokuconsa bekufanele ithathe cishe imizuzwana engama-30, uma ingaphansi kwalokho okusanhlamvu okuphansi cishe kungamaholoholo, futhi uma kungaphezu kwalokho ugaye ngokweqile.
Umphumela kufanele ube nsundu omnyama olandelwa kancane igwebu legolide.
3-Indlela yokwethula noma ukuyiphakela
Ekugcineni kufanele nje uthele ubisi ngegwebu phezu kwekhofi ye-espresso. Okusele, uma ukwenze kahle, kuyoba 1/3 espresso + 1/3 ubisi + 1/3 ubisi Foam. Lena i-cappuccino ephelele. Manje, uma ungumuntu ohlanzekile futhi ufuna ukuphelela ngokuphelele, futhi nakekela uhlobo lwenkomishi neminye imininingwane...
Ikhofi ye-cappuccino ikhethekile kangangokuthi inenqubo yokuyenza isebenze kahle. Ama-baritas ochwepheshe awafanele noma yiluphi uhlobo lwenkomishi noma isethulo, kancane kancane uma ufuna ukwengeza lokho kuthinta okukhethekile kwe-Latte Art.
Indlela engcono kakhulu yokuphakela i-cappuccino ku-a indebe ye-ceramic mayelana ne-180 ml. I-ceramic izogcina ukushisa isikhathi eside. Ngaphezu kwalokho, ubukhulu bendebe kufanele futhi bube obanele, nakuba kungase kubonakale kuwubuwula, akunjalo. Ngokufanelekile, leyo engeyona enkulu kakhulu noma engencane kakhulu.
Ama-barite ochwepheshe nawo adale abadumile ubuciko be-latte lapho uthela ubisi ngokhilimu, nakuba lokhu kuyinkimbinkimbi kakhulu ukukwenza futhi ungakwazi ukuziba, ngoba lokho kuthonya kuphela umbono, hhayi ukunambitheka kokugcina. Ukwengeza ngokucophelela igwebu phezu kwekhofi ukuyinika ukuthi ukuthungwa okukhilimu kuzokwanela.
Ngakolunye uhlangothi, emhlabeni wonke lolu hlobo lwe-cappuccino luthathwa noma yikuphi Momento. Kodwa uma ufuna ukulalela abadali beqiniso baleli khofi, izingcweti zase-Italy azisoze zaphuza i-cappuccino past 11 ekuseni. Kuyisiphuzo esingaphuzwa ekuseni lapho uvuka noma ngesikhathi sasekuseni, okungukuthi "ukubhanqa" kwayo okuhle.
