Latte-- latte and latte factor latte Factor Theory
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Mellow and full-bodied Espresso rushed into the hot milk, the dense heat instantly confused upward, and the white smoke was like a dream. In the extreme blending of coffee and milk, it was as if I saw a pair of matching lovers, and the sweet feelings spoke of the infinite possibility of happiness.
Allusion: Latte in Italian means fresh milk, which is synonymous with French Lait, but the Anglo-American Latte generally refers to coffee brewed with hot fresh milk. Italian Coffee Latte refers to coffee with fresh milk, so if you go to an Italian cafe to buy Latte, the boss will only provide you with a cup of fresh milk, while in France, latte is called "Cafe au Lait", that is, "coffee O'Lei". Now we go to major cafes to buy lattes, and the word "Coffee Latte" has been widely used outside Italy since the 1980s.
Specialty: the ratio of Espresso espresso to fresh milk is 1:4. The fresh milk aroma of the latte is stronger than that of the cappuccino.
Base: Espresso espresso.
How to do it: add hot milk in proportion to the freshly brewed espresso to make a cup of Italian latte, while the Italian latte becomes an American latte with a little milk foam.
Its it: because of the popularity of Latte lattes, financial investment expert David Bach put forward the term "latte factor latte factor theory" after market observation. Its theory means that daily consumption in life looks inconspicuous, but if the total amount is calculated, the total amount will be very astonishing. For example, buying a 50 yuan latte a month costs 1500 yuan, and a year costs 18000 yuan.
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