Technological map for coffee drink with milk 86. Product name: Cereal coffee drink with milk
CLASSIC LATTE ART
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 cappuccinos and lattes. Whipped milk, when mixed with coffee in a cup, forms various patterns and silhouettes on the surface.
The resulting pattern in the cup is influenced by:
The trajectory of the pitcher's movement at the moment of pouring the frothed milk into the cup;
- height of the coffee pot relative to the cup;
- resonance of vibrations of milk shaken in the pitcher;
- the point of entry of milk into the cup;
- speed of milk infusion.
It is easiest to manipulate the coffee pot using only your hand.
At the moment of infusion, it is best to imagine that the pitcher's spout is a pencil with which the barista “draws.”
Latte art requires a lot of practice and a good attitude; Even an experienced barista cannot always reproduce the drawing correctly.
Direct an even stream of frothed milk into the far half of the bottom of the cup, holding the pitcher steady (1). Fill the cup halfway.
Easily rock the pitcher from side to side, slowly move it towards you, continuing to pour milk in a “snake” manner (2).
Having almost filled the cup, slightly lift the pitcher and cross out the drawing with a small amount of milk, quickly moving the pitcher away from you (3). A thin stream of milk, flowing from a greater height, will slightly “pull” the pattern on the surface in the direction of the final movement.
heart
Direct a stream of frothed milk into the center of the bottom of the cup.
Easily swing the pitcher with a small amplitude to 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 in diameter with a small amount of milk (2). The circle will stretch in the direction of the final movement.
Apple
Pour a small amount of milk at 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.
Easily swing the pitcher with a small amplitude to form a circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (2).
Fill the cup.
MODERN LATTE ART
Modern latte art involves painting the surface of milk with colorful syrups, hot chocolate, cinnamon or cocoa powder.
Modern latte art uses various techniques:
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TABLEWARE FOR SERVING COFFEE AND COFFEE-BASED DRINKS
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 (toggle) |
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200-250 ml |
Glass of Irish coffee |
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200 - 285 ml |
Goblit (cup) cocktail |
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300 - 350 ml |
Glass of milkshake |
Espresso cup:
Ceramic that retains heat well;
- rounded edges;
- thick walls;
- internal volume of conical shape;
- white inside.
Cups for espresso and cappuccino must be dry and heated to a temperature of +40°C.
ESPRESSO VARIATIONS
These are the closest “relatives” of espresso with the addition of a minimal amount of additional ingredients. In the coffee menu, these drinks can be placed in the “Coffee Classics” section. The vast majority of espresso variations come from Italy, the birthplace of this drink. Espresso should be drunk hot within the first 1-2 minutes after preparation.
Serving, drink volume |
Drink |
Cappuccino cup, 50-60 ml |
Espresso doppio (Italian - “double”) - double |
Espresso cup, |
Ristretto (Italian - “short”) - espresso brewed with less water and in less time (15-20 seconds). |
Filter coffee mug 180-200 ml |
Americano - espresso diluted with hot water. Prepare espresso in a jigger, pour into a cup, add hot water. |
Espresso cup, 35-40 ml |
Espresso coretto (Italian - “flavored”) - espresso with the addition of 10 ml of alcoholic beverage. Italians usually add sambuca (aniseed vodka) or grappa (grape vodka). You can use Cointreau (orange liqueur), amaretto (almond liqueur), etc. |
Espresso cup, 40 ml |
Espresso macchiato (Italian - “spotted”) - espresso with milk foam. After preparing the espresso, add 1-2 teaspoons of frothed milk into the cup. |
Cappuccino cup, 50 ml |
Espresso con panna - espresso topped with whipped cream. After preparing the espresso, add whipped cream to the cup using a pastry siphon. |
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 plate. |
Espresso cup, 35-45 ml |
Espresso with syrup. Add 10-15 ml of syrup to a cup and brew espresso in it. |
CAPPUCCINO
An Italian drink that has become famous throughout the world. Cappuccino is translated from Italian as “Capuchin”. According to different 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 cappuccino, frothed milk should have a light texture: it takes longer to foam, and heats up less.
Mixing with coffee, frothed milk forms a single whole with it.
In a properly prepared cappuccino, within 2-3 minutes after preparation, it is impossible to detect any liquid substance by spreading the milk-coffee foam with a spoon.
Classic cappuccino |
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Serving utensils: cappuccino cup |
Airy milk foam with aromatic espresso |
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Ingredients: |
Cooking method: |
Variations: |
Milk - 80 ml |
Whisk milk in a pitcher |
Double cappuccino |
Espresso - 30 ml |
Prepare one shot of espresso per cup |
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Pour in the whipped milk |
Cappuccitta |
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Serving utensils: |
Classic cappuccino with added syrup |
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Ingredients: |
Cooking method: |
Variations: |
Milk - 65 ml |
Whisk milk in a pitcher |
Cappuccino pina colada |
Syrup - 15 ml |
Pour syrup of choice into cup |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the whipped milk |
Autumn cappuccino |
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Serving utensils: |
Milk-coffee-chocolate mixture |
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Ingredients: |
Cooking method: |
Variations: |
Milk - 150 ml |
Whisk milk in a pitcher |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the whipped milk |
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Cocoa powder |
Sprinkle with cocoa powder |
LATTE
The combination of coffee and milk is considered a classic. The Italian word "latte" means "milk". In the barista dictionary, it refers to any espresso-based drink with a large amount of milk added.
Milk for a latte is prepared slightly differently than for a cappuccino. It should have a denser texture: foam less, steam longer.
Caramel latte |
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Serving utensils: |
A drink in which the classic combination of coffee and fresh milk is slightly enhanced by the taste of caramel. |
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Ingredients: |
Cooking method: |
Variations: |
Milk - |
Whip the milk in the pitcher under the steam tap |
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Espresso - 30 ml |
Prepare one serving |
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Fill the cup with milk |
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Cocoa powder |
Using a special syrup bottle, apply to the surface. |
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: |
Chocolate syrup– 15 ml |
Pour chocolate syrup into glass |
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Milk - |
Whip the milk in a pitcher and 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 |
Latte macchiato |
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Serving utensils: |
Coffee with milk topped with milk foam |
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Ingredients: |
Cooking method: |
Variations: |
Milk - |
Whip the milk in a pitcher, pour into a glass so that the milk foam from the surface gets into it |
Syrup, 15 ml, at the request of the guest |
Espresso - 30 ml |
Prepare one serving |
ICE MENU
Frappe “Winter Cherry” |
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Serving utensils: |
Cold creamy milkshake with cherry and almond flavors. |
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Ingredients: |
Cooking method: |
Variations: |
Ice – 5 cubes |
Fill a shaker with ice |
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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 |
Prepare a double portion |
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Mix the ingredients thoroughly in a shaker and pour into a glass. |
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Cherry ice cream - 50 g |
Add a scoop of ice cream |
MILK FOR WORK
Whole, pasteurized;
- the most suitable fat content is 3-3.5 percent;
- cooled to a temperature of +4°C.
It is not the fat content that affects the frothability of milk, but the protein compounds. When frothing 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 collapse and the milk will acquire a boiled taste.
SEQUENCE OF OPERATIONS
When preparing coffee drinks, the milk is prepared first, then the espresso is brewed. An experienced barista can perform these operations in parallel, frothing the milk while the coffee is extracted.
First phase - foaming. The milk is saturated with microscopic air bubbles and gradually increases in volume, almost doubling, while being heated by steam to a temperature of +37°C. The duration of the phase is 5-15 seconds.
You can control the beating by sound:
Uniform hiss |
The process is done correctly |
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Dull, gurgling sounds |
The steam valve is recessed too deep into the milk, uneven saturation of the milk with air |
Lower the pitcher a little |
Bubbling, splashing of milk |
The steam tap is raised by the surface of the milk, large bubbles are formed |
Raise the pitcher slightly |
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, becomes smooth and homogeneous, while simultaneously heating 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 using the fingertips of his free hand. During the training period, while the barista’s hand is being “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 work table.
TEXTURE AND TASTE OF WHEATED MILK
Well frothed milk:
Has a homogeneous structure;
- consists of microscopic bubbles;
- does not contain large bubbles;
- has a pleasant fresh taste, a 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 denser 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 results in a cup. It is difficult to accurately calculate the required amount of milk for a serving. Barista experience can help keep milk wastage to a minimum.
Milk that has already been whipped once can be diluted with cold milk and whipped again, but only once.
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 even heating of the beans and strict temperature control. Traditionally, people roasted coffee using a simple device, which was a drum rotating over a fire, into which beans were poured. The most common modern machines for roasting coffee, roasters (eng. roast - “roast”), use the same principle, but with minor improvements: electronic temperature control systems have been added, programming the roasting process and blowing the beans in the drum with hot air. Roasting is often figuratively compared to alchemy, as it seriously transforms the coffee bean. After roasting, up to 30% of the bean’s weight consists of new substances and compounds that were not present in green coffee (!). Changes occurring 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 characteristics change:
- the acid content decreases on average from 7% to 4.5% (the higher the degree of roasting, the less acid remains);
- as a rule, unpleasant tastes disappear or disappear: rotten, astringent;
- positive tastes develop: fruity, nutty, chocolate, bread.
TYPES OF ROASTING |
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Roasting intensity |
Roasting styles |
Purpose |
Weak |
New England, |
weak morning |
Average |
usual (regular), |
french press, |
Strong |
full urban, |
french press, |
Highest degree |
oriental, italian, |
espresso, |
Immediately after roasting, the coffee beans have almost no smell; they need to rest and “come to life” for 12-24 hours.
USED COFFEE TABLET
Rate: appearance and structure
If the espresso was brewed correctly, the coffee tablet:
Slightly damp;
- texture - like plasticine;
- retains its shape in the container and 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;
tablet that loses its shape and “spreads” => the grind is too fine, the portion of coffee is too small or the temperature is too weak.
CREAM Á (FOAM)
Assess: color, density, structural features and stability.
Cream á is formed during the extraction process: proteins, fats and high molecular weight sugars are converted into an emulsion, the released gases interact with the emulsion and produce foam. The characteristic color appears due to the caramelization of sugars and the oxidation of phenols.
If the espresso was brewed correctly, the crema:
Reddish brown (hazelnut shell color);
- dense, thick, over 2 mm thick;
- continuous, without breaks;
- homogeneous, without large bubbles;
- stable, lasts over 2-3 minutes;
- “live”, restored after stirring the drink;
- has dark brown stripes or spots (“tiger” or “leopard skin”).
Work on mistakes:
light brown color or low foam density => insufficient extraction for reasons: too coarse grinding, insufficient coffee pressing, temperature or pressure below normal;
dark brown color, noticeable bubbles => over-extraction for reasons: too fine a grind, over-pressing the coffee, temperature or pressure above normal;
dark color with shades of gray or earthy color => large amount of robusta in the espresso blend;
non-uniform loose foam => uneven pressing.
FRAGRANCE
Positive aromas: roasted, fruity, floral.
Negative odors: smoky, rancid, grassy, strawy, rotten.
TASTE
Rate: positive and negative characteristics.
Positive flavors: sour, wine, citrus, chocolate, pleasant
bitter, floral, balanced.
Negative flavors: astringent, earthy, mealy, woody, sour;
medical (pharmacy), cork.
- Negative odors and taste characteristics that appear in espresso can be either the result of using low-quality beans or the result of poor care of the coffee grinder and espresso machine.
- Extraction time - 25 ± 3 sec. The grinding should be such that the extraction time falls within this time period.
BEFORE YOU START
Changing the settings usually takes several steps of the grinding control in one direction or another.
DURING OPERATION
You need to change the coffee grinder settings not only for each type of bean, but also in response to changes in environmental conditions:
- humidity;
- pressure;
- temperature.
The need to change the coffee grinder settings is indicated by:
Turning on and off the air conditioning or heating in the room;
- precipitation outside (rain, snow);
- warming/cooling outside.
After changing the settings, you must measure the extraction time again using a timer/stopwatch.
Technological map
Technological map No. 294 Product name: Cereal coffee drink with milk
Recipe number: 151
Name of raw materials |
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1 serving |
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Gross, g |
Net, g |
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coffee drink |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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3,405 |
2,995 |
18,670 |
110,590 |
165,000 |
0,354 |
0,054 |
0,233 |
1,760 |
Technological map
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 doctors med. Sciences I.Ya.Kon.
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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coffee drink |
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Granulated sugar |
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Milk |
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Water |
52,5 |
52,5 |
Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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2,837 |
2,474 |
15,570 |
92,004 |
138,000 |
0,289 |
0,045 |
0,194 |
1,470 |
Preparation 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. Supply temperature +45°C.
Technological map
Technological map No. 296
Recipe number: 152
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Black long tea |
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Granulated sugar |
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Water |
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Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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0,156 |
0,000 |
14,040 |
53,274 |
5,370 |
0,862 |
0,007 |
0,010 |
0,100 |
Technological map
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."
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Black long tea |
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Granulated sugar |
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Water |
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Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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0,14 |
0,000 |
12,636 |
47,947 |
3,33 |
0,528 |
0,004 |
0,006 |
0,06 |
Preparation technology: Pour tea and sugar into a kettle 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 store it on the stove for a long time.
Technological map
Technological map No. 298
Recipe number: 153
Name of the collection of recipes:
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Black long tea |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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2,418 |
2,150 |
18,840 |
99,672 |
125,000 |
0,962 |
0,047 |
0,160 |
1,400 |
Technological map
Technological map No. 299
Product name: Milk tea
Recipe number: 153
Name of the collection of recipes:
A. Klyavinya "Big recipe culinary dictionary."
Publisher: Agropromizdat Collection of recipes.
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Black long tea |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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2,356 |
2,125 |
16,820 |
91,622 |
123,000 |
0,628 |
0,044 |
0,156 |
1,360 |
Preparation technology: Pour tea and sugar into a kettle 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 store it on the stove for a long time.
Technological map
Technological map No. 300
Product name: Lemon tea
Recipe number: 154
Name of the collection of recipes:
A. Klyavinya "Big recipe culinary dictionary."
Publisher: Agropromizdat Collection of recipes.
Name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Black long tea |
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Granulated sugar |
13,5 |
13,5 |
Lemon |
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Water |
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Exit: |
Chemical composition of this dish
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
Proteins, g |
Fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
B 1 |
B 2 |
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0,200 |
0,005 |
13,730 |
52,336 |
7,880 |
0,898 |
0,010 |
0,011 |
TECHNICAL AND TECHNOLOGICAL CARD No. Coffee drink with milk
- AREA OF APPLICATION
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Coffee drink with milk produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name | Bookmark norm per | Bookmark rate per 50 | |||
1 serving, g, ml | portions, kg, l | ||||
raw materials | |||||
gross | net | gross | net | ||
Coffee | 1,8 | 1,8 | 0,09 | 0,09 | |
drink | |||||
Milk | 190,00 | 190,00 | 9,5 | 9,5 | |
Sugar | 12 | 12 | 0,72 | 0,72 | |
Exit | 200 |
4. TECHNOLOGICAL PROCESS
Pour water into a bowl, bring to a boil, add coffee drink.
Let it sit for 5 minutes, then filter, add sugar, hot milk and bring to a boil again.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
The color of the drink is light brown, the aroma is characteristic of a coffee drink, the taste is sweet.
Serving temperature 65 o C.
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Chemical composition of this dish | ||||||||||||
Nutrients | Mineral substances, | Vitamins, mg | ||||||||||
mg | ||||||||||||
proteins, g | fats, | carbohydrates, | energy value, | Ca | Fe | B1 | B2 | WITH | ||||
G | G | kcal | ||||||||||
5,49 | 4,99 | 22,7 | 140,77 | 20,4 | 0 | 0,012 | 0,048 | 0,24 |
Technological engineer.