BEST Nescafe Hot Coffee Recipe_ How To Make Cafe Style HOT NESCAFE COFFEE _ BT PREETI SEHDEV

This delivers the optimum particle size .

So you get great tasting espresso .

We also have dose control on our espresso machine .

This will allow you to control the dose with some precision .

So you get uh consistency every time you extract espresso , let's carefully take out our grinding handle .

You'll see that this is what freshly roasted , freshly cop , freshly ground coffee looks like .

Always looks like we have way too much .

But when we just do a bit of distribution , we take our Tampa tamp down nice and firmly , we can see that the cap on our tamper is level with the top of our filter basket .

And that's the key that we've got the right dose .

All we do now is insert in , wipe the top of our basket , insert into the group here and then brew immediately .

So you can see that our espresso is dropping .

Now it's a really dark rich color and now our , our espresso has been extracted .

What we wanna do is just transition to steam .

इसमें हम आधा चम्मच पानी डालेंगे ।

हम इसको स्वीट करेंगे ।

ये हमारी बीट हो रही है , हमारी बीट हो रही है इस को थोडा और करेंगे जब तक ये झाग ना बन जाए ।

अब ये हमारी कॉफी तैयार है ।

ये देखो कलर चेंज हो गया तो इसमे चीनी भी मिक्स हो गई है ।

ये अब हमारी कॉफी का पेस्ट तैयार है ।

ऍम दूध डालेंगे ।

इसको बॉयल होने के लिए रखेंगे ।

ये हमारा बॉयल हो गया दूर ।

अब हम इसको कप में डाला ।

अब हम कॉफी कप के अंदर डाल देंगे ।

So this brings our thermo coil up to around 100 and 60 degrees C .

So we can uh have steam to texture milk .

We've just filled our milk jug up to the V with uh fresh really cold milk .

And when the thermo calls up to temperature , we're just gonna introduce uh texture and heat into our jug .

So we can hear now that our steam system is almost up to temperature .

Just wait till you get the Perth till it's uh really up to full pressure .

Now , we're just gonna pause it while we put it into our milk jug , switch it back on .

So what we're doing is we've got the , the tip of the steam wand just at the surface of our milk .

So we're getting our milk to spin while we're just breaking the surface of the milk .

So we're actually introducing texture and we're heating at the same time , they're not two separate uh functions .