EntranceCoffee drink with milk flow chart 395. Coffee drink with milk (TTK2346)
) provides for the possibility of applying for the acquisition of a land plot for rent not by all (as it was before), but by any of the right holders of a building, structure or premises in them. According to the above norm, within thirty days from the date of receipt of an application from one of the right holders of the building, structure or premises in them, the authorized body must send to other holders of the building, structure or premises in them, who have the right to conclude a lease agreement for a land plot, a signed draft lease agreement with plurality of persons on the side of the tenant.
However, in a significant number of cases, the local self-government body does not know all the owners (right holders) of buildings, structures located on the land plot. For example, such information is not available and will not be provided by the Rosreestr authorities if the right to such a building, structure, in accordance with the legislation of the Russian Federation, is recognized as arising regardless of its registration in the Unified State Register of Rights, that is, it arose before 01/31/98, namely before entry into the force of the Federal Law of July 21, 1997 N 122-FZ "On State Registration of Rights to Real Estate and Transactions with It" or if the property was inherited. Since until January 31, 1998, the BTI bodies were the bodies registering the ownership of real estate, information about the rights that arose before the above date is requested from the Federal State Unitary Enterprise "Rostekhinventarizatsiya - Federal BTI". The term for responding to requests according to the law is thirty days, therefore, the municipal service cannot be provided within the time period specified in paragraph 6 of Article 39.20 of the Land Code of the Russian Federation (as amended).
In accordance with Article 5 of the Fundamentals of the legislation of the Russian Federation on notaries, approved by the Supreme Council of the Russian Federation on February 11, 1993 N 4462-1, a notary in the performance of official duties is prohibited from disclosing information, divulging documents that became known to them in connection with the performance of notarial acts. Information (documents) on performed notarial acts may be issued only to persons on whose behalf or on behalf of whom these acts were performed. Information about the performed notarial acts is issued only at the request of the court, the prosecutor's office, the investigating authorities in connection with the criminal, civil or administrative cases in their proceedings, as well as at the request of bailiffs.
Federal legislation does not provide for the possibility of a notary providing the above information to a local self-government body. Consequently, in the case of inheritance of real estate, information about the heirs will not be received by the local government.
Also, the local government does not have information on the registration of citizens at the place of residence and passport data of individuals, which are necessary for the preparation of a draft lease agreement and its submission to interested parties in the manner prescribed by Article 39.20 of the Land Code of the Russian Federation (as amended by the Federal Law of 06/23/2014 N 171-FZ). In accordance with Article 7 of Federal Law No. 152-FZ of June 27, 2006 "On Personal Data", personal data can only be disseminated with the consent of their owner.
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*Probably an original error. It should read "dated July 27, 2006 N 152-FZ". - Database manufacturer's note.
In accordance with Article 3 of the Law of the Russian Federation of June 25, 1993 N 5242-1 "On the right of citizens of the Russian Federation to freedom of movement, choice of place of stay and residence within the Russian Federation", the federal executive body authorized to exercise the functions of control and supervision in in the field of migration, maintains a basic state information resource for the registration of citizens of the Russian Federation at the place of stay and at the place of residence within the Russian Federation (database), containing information received from citizens, federal executive authorities, executive authorities of the constituent entities of the Russian Federation and other authorized bodies, local self-government bodies, as well as institutions that carry out registration and de-registration of citizens of the Russian Federation at the place of stay. The information contained in the database is provided to state authorities and local governments in cases where it is necessary for them to exercise their powers, including for the provision of state and municipal services. Address and reference information, namely information on the registration of citizens of the Russian Federation at the place of stay and at the place of residence, is requested from the relevant federal agency. The response time to the request is also thirty days.
In addition, in accordance with paragraph 1 of Article 160 of the Civil Code of the Russian Federation, a transaction in writing must be made by drawing up a document expressing its content and signed by the person or persons making the transaction, or persons duly authorized by them. If a signed draft lease agreement with a plurality of persons on the side of the tenant is sent simultaneously to several right holders of the building, structure or premises in them, each of them will sign their own copy of the agreement, and there will be no single document signed by all tenants, which will not allow state registration lease rights.
coffee drink with milk №130
Name of the dish: Coffee drink with milk
№130
Type of processing: Cooking
The nutritional value, calories and chemical composition meals (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar №136
Name of the dish: Tea with sugar
Routing ( recipe) №136
Type of processing: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar №136
Name of the dish: Tea with sugar
Technological card (culinary recipe) №136
Type of processing: Cooking
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Name of the dish:
Technological card (culinary recipe) №94
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Cabbage rolls lazy with boiled meat №94
Name of the dish: Cabbage rolls lazy with boiled meat
Technological card (culinary recipe) №94
Type of processing: Extinguishing
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Roast at home #96
Name of the dish: Roast at home
Technological card (culinary recipe) №96
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Roast at home #96
Name of the dish: Roast at home
Technological card (culinary recipe) №96
Type of processing: Extinguishing
Recipe (product layout) for 220 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| Prepared portioned pieces of meat (1-2 pieces per serving) are put in a bowl, water, tomato paste are added and stewed for 45-60 minutes. Cut potatoes, carrots and onions into cubes. Onions and carrots (frozen vegetables are not thawed) are stewed in a small amount of water with the addition of oil and combined with meat. The potatoes are placed on top of the meat (quick-frozen potatoes are not thawed), salt is added, water is poured so that it covers the potatoes. The roast is stewed for 20 minutes. Release the meat with sauce and stewed potatoes. Requirements: Pieces of meat are uniform in shape and size. The consistency is soft, juicy. The meat is easily chewed. Stewed potatoes with meat retain the shape of the cut. |
Curd-semolina pudding №81
Name of the dish: Cottage cheese casserole
Technological card (culinary recipe) №81
Type of processing: baking
Recipe (layout of products) for 110 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Curd-semolina pudding №81
Name of the dish: Cottage cheese casserole
Technological card (culinary recipe) №81
Type of processing: baking
Recipe (product layout) for 120 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Fish cutlets №88
Name of the dish: Amateur fish cutlets
Technological card (culinary recipe) №88
Type of processing: Extinguishing
Recipe (product layout) for 70 grams of net dish:
| Product (semi-finished product) | Gross, g | Net, g |
| Cod | 49.7 | 46.9 |
| or sea bass | 49.7 | 46.9 |
| or Zander | 50.96 | 46.9 |
| or Hake | 52.08 | 46.9 |
| or Pollock | 49.35 | 46.9 |
| or Pink salmon | 49.7 | 46.9 |
| Wheat bread | 5.6 | 5.6 |
| Onion | 5.88 | |
| Egg 1C | 1/4 | 1/4 |
| Milk | ||
| Salt food iodized | ||
| Butter | 2.1 | 2.1 |
| ~ Mass of onion poached | - | 2.94 |
| ~ Weight p/fabricated | - |
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stroganoff liver №104
Name of the dish: Liver Stroganoff
Technological card (culinary recipe) №104
Type of processing: Extinguishing
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Stroganoff liver №104
Name of the dish: Liver Stroganoff
Technological card (culinary recipe) №104
Type of processing: Extinguishing
Recipe (layout of products) per 100 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| The liver is thawed, washed, cleaned of the bile ducts, the film is removed, cut into sticks 3-4 cm long, weighing 5-7 g, stewed in a small amount of water with the addition of butter. Processed carrots and onions are simmered until cooked in a decoction of the liver. The liver and stewed vegetables are combined, salted, poured sour cream sauce made from dried flour, broth (or water), sour cream and stew until tender (10-15 minutes). Released with sauce. Serving temperature +65 C. Implementation period 2-3 hours. Method of preparation from canned food: Heat the Stroganoff liver (canned food) without opening it in a water bath (t=60 C). Then open the canned food and portion it. Requirements: The consistency of the liver and vegetables is soft, the cut shape is preserved. Taste and smell inherent boiled liver, vegetables and sour cream. |
Mashed potatoes №58
Name of the dish: Mashed potatoes
Technological card (culinary recipe) №58
Type of processing: Cooking
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Mashed potatoes №58
Name of the dish: Mashed potatoes
Technological card (culinary recipe) №58
Type of processing: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables №59
Name of the dish: Vegetable stew
Technological card (culinary recipe) №59
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables №59
Name of the dish: stewed vegetables
Technological card (culinary recipe) №59
Type of processing: Extinguishing
Recipe (product layout) for 180 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Beef meatballs №107
Name of the dish: Beef meatballs
Technological card (culinary recipe) №107
Type of processing: Cooking
Recipe (product layout) for 60 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Routing
Technological map No. 294 Product name: Cereal coffee drink with milk
Recipe number: 151
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name of raw materials |
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1 portion |
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Gross, g |
Net, g |
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coffee drink |
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Sugar |
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Milk |
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Water |
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Exit: |
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
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Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
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|
3,405 |
2,995 |
18,670 |
110,590 |
165,000 |
0,354 |
0,054 |
0,233 |
1,760 |
Routing
Technological map No. 295
Product name: Cereal coffee drink with milk
Recipe number: 151
Name of the collection of recipes: Methodological materials "Organization of baby food in preschool institutions» ed. academician
RANS Dr. med. Sciences I.Ya.Kon.
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name of raw materials |
Consumption of raw materials and semi-finished products |
|
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1 portion |
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Gross, g |
Net, g |
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coffee drink |
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Sugar |
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Milk |
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Water |
52,5 |
52,5 |
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Exit: |
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Chemical composition this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,837 |
2,474 |
15,570 |
92,004 |
138,000 |
0,289 |
0,045 |
0,194 |
1,470 |
Cooking technology: Pour boiling water over the coffee drink, stir, add hot boiled milk, sugar and bring to a boil again. The finished drink is poured into glasses or cups. Serving temperature +45°С.
Routing
Technological map No. 296
Recipe number: 152
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 portion |
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Gross, g |
Net, g |
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Black tea |
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Sugar |
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Water |
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Exit: |
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The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,156 |
0,000 |
14,040 |
53,274 |
5,370 |
0,862 |
0,007 |
0,010 |
0,100 |
Routing
Technological map No. 297
Product name: Tea with sugar
Recipe number: 152
Name of the collection of recipes:
Mogilny M.P. "Collection of recipes for dishes and culinary products for food
Children in preschool educational institutions.
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 portion |
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Gross, g |
Net, g |
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|
Black tea |
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Sugar |
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Water |
||
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Exit: |
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The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,14 |
0,000 |
12,636 |
47,947 |
3,33 |
0,528 |
0,004 |
0,006 |
0,06 |
Cooking technology: Pour tea and sugar into the teapot for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, cool to a temperature of 40-45 ° C, then pour into glasses. It is not recommended to boil brewed tea and keep it on the stove for a long time.
Routing
Technological map No. 298
Recipe number: 153
Name of the collection of recipes:
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 portion |
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Gross, g |
Net, g |
|
|
Black tea |
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Sugar |
||
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Milk |
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Water |
||
|
Exit: |
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The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,418 |
2,150 |
18,840 |
99,672 |
125,000 |
0,962 |
0,047 |
0,160 |
1,400 |
Routing
Technological map No. 299
Product name: Milk tea
Recipe number: 153
Name of the collection of recipes:
A. Klyavinya "Great prescription culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
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name of raw materials |
Consumption of raw materials and semi-finished products |
|
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1 portion |
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Gross, g |
Net, g |
|
|
Black tea |
||
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Sugar |
||
|
Milk |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,356 |
2,125 |
16,820 |
91,622 |
123,000 |
0,628 |
0,044 |
0,156 |
1,360 |
Cooking technology: Pour tea and sugar into the teapot for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to a temperature of 40-45 ° C, then pour into glasses. It is not recommended to boil brewed tea and keep it on the stove for a long time.
Routing
Technological map No. 300
Product Name: Lemon Tea
Recipe number: 154
Name of the collection of recipes:
A. Klyavinya "Great prescription culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
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name of raw materials |
Consumption of raw materials and semi-finished products |
|
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1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
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|
Sugar |
13,5 |
13,5 |
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Lemon |
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Water |
||
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Exit: |
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The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,200 |
0,005 |
13,730 |
52,336 |
7,880 |
0,898 |
0,010 |
0,011 |
|
CLASSIC LATTE ART
The classic latte art, which originated in Italy, is based on the use of a special technique of pouring frothed milk into a cup when preparing cappuccino and latte. Whipped milk, mixed in a cup with coffee, forms various patterns and silhouettes on the surface.
The resulting pattern in the cup is influenced by:
The trajectory of the pitcher at the moment of pouring the whipped milk into the cup;
- the height of the coffee pot relative to the cup;
- resonance of fluctuations of milk shaken up in a pitcher;
- point of entry of milk into the cup;
- speed of infusion of milk.
The easiest way to manipulate the coffee pot, making movements only with the hand.
At the moment of infusion, it is best to imagine that the pitcher's nose is a pencil with which the barista "draws".
Latte art requires extensive practice and a good attitude; even an experienced barista cannot always reproduce the pattern correctly.
Direct an even stream of frothed milk into the far half of the bottom of the cup, holding the pitcher still (1). Fill the cup half way.
Lightly rocking the pitcher from side to side, slowly move it towards you, continuing to pour the milk in a “snake” (2).
When the cup is almost full, slightly raise the pitcher and cross out the pattern with a small amount of milk, quickly moving the pitcher away from you (3). A thin stream of milk, flowing down from a greater height, will slightly “pull” the pattern on the surface in the direction of the final movement.
heart
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Direct a stream of frothed milk to the center of the bottom of the cup.
Lightly shaking the pitcher with a small amplitude, form a small circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (1).
Having almost filled the cup, lift the pitcher and cross out the resulting circle along the diameter with a small amount of milk (2). The circle will stretch in the direction of the final movement.
Apple
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Pour in a small portion milk against the far side of the cup to form the "stem" of the apple (1).
Move the flow of flowing milk to the center of the cup.
Lightly shaking the pitcher with a small amplitude, form a circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (2).
Fill a cup.
MODERN LATTE ART
Modern latte art is drawing patterns on the surface of milk with multi-colored syrups, hot chocolate, cinnamon or cocoa powder.
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Modern latte art uses various techniques:
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WAREHOUSES FOR COFFEE AND COFFEE-BASED BEVERAGES
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60 - 70 ml |
Espresso cup (Italian - tazzina, English - demitasse cup) |
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140 - 220 ml |
Cappuccino cup (Italian - tazza) |
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220-230 ml |
Filter coffee mug or regular mug |
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150-300 ml |
Highball (tumbler) |
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200-250 ml |
Glass of Irish coffee |
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200 - 285 ml |
Goblet (cup) cocktail |
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300 - 350 ml |
Glass of milkshake |
Espresso cup:
Ceramics that retain heat well;
- rounded edges;
- thick walls;
- internal volume of a conical shape;
- white inside.
Espresso and cappuccino cups must be dry and heated to +40°C.
ESPRESSO VARIATIONS
These are the closest "relatives" of espresso with the addition of a minimum amount additional ingredients. In the coffee menu, these drinks can be placed in the "Coffee Classics" section. The overwhelming number of variations of espresso comes from Italy - the birthplace of this drink. Drinking espresso should be hot during the first 1-2 minutes after preparation.
|
Serving, drink volume |
Drink |
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Cappuccino cup, 50-60 ml |
Espresso doppio (Italian - "double") - double |
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espresso cup, |
Ristretto (Italian - “short”) - espresso brewed with a smaller volume of water and in less time (15-20 seconds). |
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Mug for filter coffee 180-200 ml |
Americano - espresso, diluted hot water. Prepare espresso in a jigger, pour into a cup, top up with hot water. |
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Espresso cup, 35-40 ml |
Espresso coretto (Italian - "seasoned") - espresso with the addition of 10 ml alcoholic drink. Italians usually add sambuca (aniseed vodka) or grappa (grape vodka). You can use Cointreau (orange liqueur), amaretto (almond liqueur), etc. |
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Espresso cup, 40 ml |
Espresso macchiato (Italian - "spotted") - espresso with milk foam. After making espresso, 1-2 teaspoons of whipped milk are laid out in a cup. |
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Cappuccino cup, 50 ml |
Espresso con panna - espresso topped with whipped cream. After preparing the espresso, whipped cream is added to the cup using a pastry siphon. |
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Espresso cup, 25-30 ml |
Espresso Romane (Italian - "Roman") - espresso with a drop of lemon juice. Usually served with a slice of lemon on a saucer. |
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Espresso cup, 35-45 ml |
Espresso with syrup. Add 10-15 ml of syrup to a cup, brew espresso into it. |
CAPPUCCINO
An Italian drink that has become famous all over the world. Cappuccino is translated from Italian as "Capuchin". According to various versions, this name was assigned to the drink either because of its color, reminiscent of the cassock of a Capuchin monk, or because it was invented by the monks of this particular order.
Cappuccino is frothed milk poured into espresso.
For a cappuccino, frothed milk should have a light texture: foam longer, warm up less.
Mixing with coffee, whipped milk forms a single whole with it.
In a properly prepared cappuccino, no liquid substance can be detected within 2-3 minutes after preparation, pushing the milk-coffee foam with a spoon.
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Classic cappuccino |
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Serving utensil: cappuccino cup |
Airy milk foam with aromatic espresso |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 80 ml |
Shake milk in a pitcher |
Double cappuccino |
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Espresso - 30 ml |
Prepare one shot of espresso per cup |
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Pour in the frothed milk |
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capuchitta |
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Serving utensils: |
Classic cappuccino with syrup |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 65 ml |
Shake milk in a pitcher |
Cappuccino Pinot Colada |
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Syrup - 15 ml |
Pour the syrup of your choice into the cup |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the frothed milk |
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Autumn cappuccino |
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Serving utensils: |
Milk-coffee-chocolate mix |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 150 ml |
Shake milk in a pitcher |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the frothed milk |
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cocoa powder |
Sprinkle with cocoa powder |
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LATTE
The combination of coffee with milk is considered a classic. The Italian word "latte" means "milk". In the barista's dictionary, it refers to any drink based on espresso with the addition of a large amount of milk.
Milk for latte is prepared a little differently than for cappuccino. It should have a denser texture: foam less, steam longer.
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caramel latte |
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Serving utensils: |
A drink in which the classic combination of coffee and fresh milk is slightly set off by the taste of caramel |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - |
Shake milk in a pitcher under a steam tap |
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Espresso - 30 ml |
Prepare one serving |
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Fill a cup with milk |
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cocoa powder |
Using a special bottle for syrup, apply to the surface |
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caramel mocha |
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Serving utensils: |
Two classic combinations in one drink: coffee + milk and coffee + chocolate. Served under a spectacular creamy caramel "cap" |
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Ingredients: |
Cooking method: |
Variations: |
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chocolate syrup– 15 ml |
Pour chocolate syrup into glass |
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Milk - |
Shake milk in a pitcher, pour into a glass |
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Espresso - 30 ml |
Prepare one serving |
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Cream 11% - 40 ml |
Top the drink with whipped cream from a pastry siphon |
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Caramel syrup - 5 ml |
Using a special bottle |
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Latte macchiato |
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Serving utensils: |
Coffee with milk topped with milk foam |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - |
Shake milk in a pitcher, pour into a glass so that milk foam from the surface gets into it |
Syrup, 15 ml, at the request of the guest |
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Espresso - 30 ml |
Prepare one serving |
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ICE MENU
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Frappe "Winter Cherry" |
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Serving utensils: |
Cold creamy milkshake with cherry and almond flavor. |
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Ingredients: |
Cooking method: |
Variations: |
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Ice - 5 cubes |
Pour ice into a shaker |
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Cherry syrup - 15 ml |
Pour syrup into shaker |
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Almond syrup– 15 ml |
Pour syrup into shaker |
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Cream 11% - 100 ml |
Pour cream into shaker |
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Espresso - 60 ml |
Make a double batch |
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Thoroughly mix the ingredients in a shaker, pour into a glass |
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Cherry ice cream - 50 g |
Add scoop of ice cream |
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MILK FOR WORK
Whole, pasteurized;
- the most suitable fat content is 3-3.5 percent;
- chilled to +4°C.
Milk frothiness is affected not by fat content, but by protein compounds. When whipping milk, it is important to remember that it cannot be heated to a temperature above +65 ... + 75 ° C, otherwise the protein compounds will begin to break down and the milk will taste boiled.
SEQUENCE OF OPERATIONS
When preparing coffee drinks, the milk is prepared first, then the espresso is brewed. An experienced barista can do these steps in parallel, frothing the milk while the coffee is being extracted.
The first phase - foaming. Milk is saturated with microscopic air bubbles, gradually increases in volume almost twice, while being heated by steam to a temperature of +37°C. The duration of the phase is 5-15 seconds.
Whipping can be controlled by sound:
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Uniform hiss |
The process is done correctly |
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Muted, gurgling sounds |
The steam valve is sunk too deep into the milk, uneven air saturation of the milk |
Slightly lower the pitcher |
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Bubbling, splashing milk |
The steam faucet is raised to the surface of the milk, large bubbles form |
Slightly raise the pitcher |
The second phase is steaming.
The barista creates a vortex movement in the pitcher (funnel), as a result of which the milk is intensively mixed, acquires smoothness and uniformity, while heating up to a temperature of +65...+75°C. The duration of the phase is 5-15 seconds.
Temperature control
While frothing milk, the barista controls the temperature of the milk with the fingertips of his free hand. During the training period, while the barista's hand is "set", it is recommended to use a special thermometer.
Shutdown
First close the steam valve and only then remove the pitcher from under it. If there are large bubbles on the surface of the milk, it is easy to tap the pitcher on the surface of the desktop.
TEXTURE AND TASTE OF WHIPPED MILK
Well frothed milk:
Has a homogeneous structure;
- consists of microscopic bubbles;
- does not contain large bubbles;
- has a pleasant fresh taste characteristic creamy aftertaste;
- has a natural sweetness.
The density of frothed milk can be varied by changing the duration of the first and second phases.
Latte requires a thicker texture of frothed milk - short first phase, long second.
Cappuccino requires a lighter texture of frothed milk - long first phase, short second.
USING MILK
Only freshly frothed milk gives the best result in a cup. It is difficult to accurately calculate the required amount of milk for a serving. Experience as a barista can keep milk loss to a minimum.
Milk that has already been whipped once can be diluted with cold milk and whipped again, but only once.
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Roasting. Technology Roasting is a process that is carried out at a temperature of + 220 ... + 250 ° C and lasts from 4.5 to 25 minutes. Roasting requires very uniform heating of the beans and strict temperature control. Traditionally, people roasted coffee using a simple device, which is a drum rotating over a fire, inside which grains were poured. The most common modern coffee roasters, roasters (eng. roast - “roast”), use the same principle, but with minor improvements: electronic temperature control systems have been added, programming of the roasting process and blowing beans in the drum with hot air. Roasting is often figuratively compared to alchemy, as it seriously transforms coffee bean. After roasting, up to 30% of the bean weight is made up of new substances and compounds that were not in green coffee (!). Changes taking place in grains The color changes to brown - from light to dark, depending on the intensity of roasting. Moisture evaporates => weight loss 15-22%. |
Complex compounds decompose into simpler and more mobile ones => a characteristic aroma appears.
Taste changes:
- the acid content decreases on average from 7% to 4.5% (the higher the degree of roast, the less acid remains);
- as a rule, unpleasant aftertastes are hidden or disappear: rotten, astringent;
- positive flavors develop: fruit, nut, chocolate, bread.
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TYPES OF Roasting |
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Roast intensity |
Roast styles |
purpose |
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Weak |
new english, |
weak morning |
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Medium |
regular (regular) |
French press, |
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strong |
full city, |
French press, |
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Highest Degree |
oriental, italian, |
espresso, |
Immediately after roasting, coffee beans almost do not smell, they need to lie down, "come to life" for 12-24 hours.
USED COFFEE TABLET
Evaluate: appearance and structure
If the espresso has been brewed correctly, the coffee tablet:
Slightly damp;
- in texture - like plasticine;
- retains its shape in the container, does not fall apart;
- breaks, but does not crumble.
Work on mistakes:
dry and crumbly tablet => too coarse grind, too much coffee or too much tempering;
loose and spreadable tablet => grind too fine, coffee too small, or tamper too weak.
CREAM A (FOAM)
Evaluate: color, density, structural features and stability.
Cream a is formed during the extraction process: proteins, fats and high-molecular sugars are converted into an emulsion, the gases released, interacting with the emulsion, give foam. The characteristic color appears due to the caramelization of sugars and the oxidation of phenols.
If the espresso has been brewed correctly, the crema:
Reddish brown (hazelnut shell color);
- dense, thick, over 2 mm thick;
- continuous, without breaks;
- homogeneous, without large bubbles;
- stable, lasts more than 2-3 minutes;
- "live", is restored after mixing the drink;
- has dark brown stripes or spots ("tiger" or "leopard skin").
Work on mistakes:
light brown color or low foam density => insufficient extraction due to: too coarse grinding, insufficient coffee pressing, temperature or pressure below normal;
dark brown color, visible bubbles => over-extraction due to: too fine grinding, coffee overpressure, temperature or pressure above normal;
dark color with shades of gray or earthy => a large number of robusta in espresso blend;
inhomogeneous loose foam => uneven pressing.
FLAVOR
Positive Aromas: Roasted, fruity, floral.
Negative smells: smoky, rancid, grassy, strawy, rotten.
TASTE
Evaluate: positive and negative characteristics.
Positive flavors: sour, vinous, citrus, chocolate, pleasant
bitterness, floral, balanced.
Negative flavors: astringent, earthy, floury, woody, sour;
medical (pharmacy), cork.
- Negative odors and taste characteristics that appear in espresso can be the result of using low-quality beans, as well as the result of poor maintenance of the coffee grinder and espresso machine.
- Extraction time - 25 ± 3 sec. Grinding should be such that the extraction time fits into this time period.
BEFORE STARTING WORK
Changing the settings usually fits in a few divisions of the grinding regulator in one direction or another.
DURING WORK
You need to change the settings of the coffee grinder not only for each type of bean, but also in response to changing conditions. environment:
- humidity;
- pressure;
- temperature.
The need to change the grinder settings is signaled by:
Turning on and off the air conditioner or heating in the room;
- precipitation on the street (rain, snow);
- warming/cooling outside.
After changing the settings, it is necessary to measure the extraction time again using the timer/stopwatch.