Cappuccino dingin

Typical composition

Vessel: 350 ml

In-cup: 200 ml (57.1%)

Headspace: 150 ml

Dose → extract: 18 g → 30 ml

Ice from water: 80 g = 80 ml of pure water, frozen

Dine-in: Gelas tinggi 350 ml (dine-in)

Takeaway: Cup takeaway 16 oz + tutup + sedotan

Ingredient	Dose	In the cup	% In-cup	Process
Kopi murni (bubuk) Machine input — it does not fill the cup.	18 g	0 ml	0%	20 sec Input — tidak mengisi volume gelas; jadi puck/daun.
Hasil ekstraksi espresso	30 ml	30 ml	15%	27 sec Output mesin — 18 g bubuk menghasilkan volume ini, bukan sebaliknya.
Susu murni dingin	90 ml	90 ml	45%	5 sec Susu 4–6°C dari chiller.
Es batu	80 g	80 ml	40%	— 80 g es = 80 ml air murni yang dibekukan 24 jam (−18°C). Di gelas menempati ±80 ml sampai mencair.

Typical composition — ratios are not universal.

Caffeine: 63 mg / serving (50–90 mg · 18 mg/100 ml)

SVO Coffee and Tea recipe

Equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker

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First step: Ready the Apreciador AP 530DB (double heater, grinder, portafilter 58 mm). Brew boiler 92–94°C, steam ±1.0–1.3 bar. Flush group 2 s.

Gelas 350 ml: 18 g → 30 ml espresso + 90 ml susu dingin + 40 ml busa kocok dingin opsional + 80 g es.

Gelas 350 ml: 18 g → 30 ml espresso + 90 ml susu dingin + 40 ml busa kocok dingin opsional + 80 g es.

Ice menggantikan topi busa panas

Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.