The practice of latte coffee, the concrete steps of latte coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Latte is a classic blend of Italian espresso and milk. Italians also like lattes as breakfast drinks. In the Italian kitchen in the morning, coffee and milk are usually brewed on the sunlit stove. Italians who drink lattes like milk rather than espresso, and only Espresso can bring unforgettable taste to ordinary milk.

Italian lattes (Caffe Latte) require a small cup of Espresso and a cup of milk (150,200ml). Lattes contain more milk and less coffee, which is very different from Cappuccino. The latte is as simple as pouring nearly boiling milk into a freshly made espresso. In fact, there is no fixed rule on how much milk is added, and it can be freely mixed according to individual taste.

If you add some frothy cold milk to the hot milk, it becomes an American latte. Starbucks American lattes are made in this way, with espresso at the bottom, milk heated to 65 to 75 ℃ in the middle, and cold milk foam of no more than half a centimeter.

If you do not put hot milk, but directly decorate two tablespoons of milk foam on the Italian espresso, it becomes the Machi Hadot coffee called Espresso Macchiato by the Italians.

Caf é Au Lait

Ole Coffee can be regarded as an European latte, which is quite different from American latte and F latte.

Ole Coffee is also very simple: pour a cup of espresso and a large cup of hot milk into a large cup at the same time, and finally put two tablespoons of whipped cream on the surface of the liquid.

The biggest difference between Oulei coffee and American latte and Italian latte is that it requires milk and espresso to be injected into the cup together. Milk and coffee meet at the first time, resulting in a feeling of leisure and freedom.

The French are the most enthusiastic proponents of Ole Coffee. You will see the round Orei Cup on the breakfast table in France, which is the source of their good mood for the day.

Interestingly, compared with all the coffee cups, the cup used by the French to hold Ole coffee is probably the largest.

Video tutorial on latte:

Specific steps for lattes:

Raw material

The right amount of deep-roasted coffee beans (about 7 grams of coffee powder per cup if made according to mug standards); Italian coffee machine; syrup

Practice

1. Soak the cup (warm cup) in hot water to raise the temperature and then pour out the excess water for use. A simpler way is to place the coffee cup in the heat storage area of the Italian coffee machine, where the temperature of the cup is enough for extraction and concentration.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler and flatten the coffee with a powder press, then buckle the filler to the espresso machine extraction port to extract Espresso. When extracting, pay attention to keep the extraction mouth close to the wall of the mark cup as far as possible, so that the grease of Espresso can be formed more completely. According to the actual situation of filling pressure, the extraction time is generally 20-25 seconds. The amount of extraction is 30ml.

3. If you are making an original latte, you can add chocolate syrup to the extracted Espresso. According to your personal taste, it is generally 6 to 8 milliliters more moderate. If you make other lattes, such as vanilla lattes, add vanilla syrup and pay attention to it as before.

4. Take the right amount of milk and put it under the steam nozzle of the espresso machine to make a high-temperature mixture of milk and foam. Try to control the temperature, more than 90 degrees may cause the milk to boil, so that all the bubbles will be destroyed.

5. Shake the mixture of milk and foam up and down so that the foam is concentrated on the top as much as possible, so that it is easier to control the proportion. Scrape off the thicker foam with a spoon, and the thicker foam will destroy the taste and affect the shape of the final finished coffee.

6. Shake the right proportion of milk and foam mixture so that the foam and milk are fully integrated.

7. Finally, pour the milk and foam homogenizer into the Espresso, control the flow to pull flowers, so as to complete a cup of Italian latte.