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A refreshing iced soy latte made from scratch, starting with home-roasting green coffee beans. This guide shows you how to achieve a full city roast, pull a perfect espresso shot, and combine it with soy milk and maple syrup for a delicious café-style drink at home.
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Roast green coffee beans until the 'second crack' begins to achieve a full city roast, then cool them completely. → Grind 14g of the roasted beans and pull a double espresso shot. → In a glass, combine 15g maple syrup, a large ice sphere, and 240g of soy milk. → Pour the fresh espresso over the soy milk and stir to combine.
Roast green coffee beans until the 'second crack' begins to achieve a full city roast, then cool them completely. → Grind 14g of the roasted beans and pull a double espresso shot. → In a glass, combine 15g maple syrup, a large ice sphere, and 240g of soy milk. → Pour the fresh espresso over the soy milk and stir to combine.
A refreshing iced soy latte made from scratch, starting with home-roasting green coffee beans. This guide shows you how to achieve a full city roast, pull a perfect espresso shot, and combine it with soy milk and maple syrup for a delicious café-style drink at home.
Prepare for roasting by weighing out 200g of green coffee beans and pouring them into a manual coffee roaster.
Light a portable gas stove and place the roaster on top.
Begin roasting by continuously turning the crank. The beans will gradually turn from green to yellow, then to brown.
Listen for the 'first crack,' which sounds like popping. This is the first stage of roasting development.
Continue roasting until you hear the 'second crack,' which is a more rapid popping sound. Once it begins, immediately turn off the heat to achieve a full city roast.
It is recommended to wear safety goggles during the roasting process as hot chaff can fly out of the roaster.
The final roast level is a matter of personal preference. For a lighter 'city roast', stop after the first crack is complete. For the 'full city roast' shown, stop just as the second crack begins.
Cooling the beans quickly after roasting is crucial to prevent them from continuing to cook from their own residual heat.
A fan is effective for both cooling the beans and separating the lightweight chaff.
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