Frozen coffee series 1: What you should know!

Hello dear friends of steemit.

A few days ago I wrote a post on my blog informing them that I am now a barista! And for me it is an honor to share all this knowledge with you. Here I leave the previous post: [Barista, know and learn with me everything about coffee] (https://steemit.com/castellano/@giovrodriguez/futura-barista-conoce-y-aprende-conmigo-todo-sobre-cafe)

The frappe or frozen coffee is a type of coffee made with cappuccino with different types of essences and ingredients, among them the ice that provides the creamy texture, these are also known as Frappuccino, although this term can only be used by starbucks due to that in 1995 I buy this brand.

In this opportunity I will show you how to prepare this type of coffee with cocktail shaker and in the next post some with blender.

We must know that to make a good coffee frappe you must have a good espresso, for the preparation of this type of coffee you can use a shaker or blender depends on what texture the customer wants his frappe and it must be taken into account that the ingredients have an order: Firstly the liquid elements, then the powders and finally the ice, if we want to add ice cream in the same way, the ice cream is placed and finally the ice. NOTE: If the preparation is in a blender, the speed must be kept at 1 and the blender must not be turned off until the moment of serving.

1ER COFFEE

INGREDIENTS

• 1 express
• Milk
• Coffee liquor
• 2 tablespoons of sugar
• Arequipe
• Ice
  

PREPARATION
First place the cocktail with the ingredients
Then mix approximately 3 to 5 minutes, everything depends on the movement you are applying
WHEN YOU'RE READY, YOU'RE SERVING WITH THE CATERPILLAR, PRESENTING AND TASKING!

2ER COFFEE

INGREDIENTS

• 1 express
• Milk
• Ice cream
• 2 tablespoons of sugar
• Cirope chocolate
• Ice
  

PREPARATION
The ingredients are added in the shaker, mixed approximately between 3 and 5 minutes depending on the movement applied

WHEN YOU'RE READY, YOU'RE PRESENTED AND TO FEEL!

THANK YOU FOR YOUR ATTENTION