What is Starbucks Fragrance White Coffee? Suggestions on the proportion of Australian White Coffee and Milk

When it comes to rich milk coffee, many friends may first think of Starbucks' fragrant white coffee. Internationally, it is called Flat White (Australian White Coffee). This drink was actually very unpopular in China, but it was not until Starbucks added it to the menu that it was gradually recognized and became one of the most popular coffee.

Where does Australian white coffee come from?

Both Australians and New Zealanders disagree on Australia's invention, insisting that the drink comes from their own country and that baristas from both countries produce Australian white coffee with different recipes. Although we really can't find out which country Australia White is from, what is certain is that this drink stems from everyone's pursuit of higher quality coffee.

Before the 1970s, coffee shops in Australia used French kettles, manual filtration and other ways to make black coffee. In the early 1970s, Italians brought espresso machines to Australia to officially start a new wave of coffee. Compared to traditional lattes and cappuccinos, Australians pursue milk drinks with thinner milk and stronger coffee flavor. As a result, milk coffee began to be constantly "improved" in Australia, New Zealand and other places, when the milk foam on the milk coffee became flatter and flatter until it became a thin layer, and the cup was completely flush with the mouth of the cup, so it was named Flat White. Flat means "flat", and White refers to white coffee with milk.

Since the 1980s, Australians have written Flat White on their fixed menu, which soon spread to cafes in Europe, America and other countries. Flat White has become a popular product in China, and it was introduced by Starbucks in 2015 and named "Fragrance White" as one of the main drinks, which means that this milk coffee has become mainstream.

Back to the drink itself, Australia White is by adding milk to highlight the flavor of coffee, coffee is the protagonist, milk is only auxiliary, so in the taste, coffee flavor is more abundant, but also more full-bodied. In addition, the upper layer of milk foam is light and thin, so that every sip of espresso has a velvety foam layer, and the moderate temperature and small amount of cups can be quickly consumed before the foam is delaminated.

In addition to the difference between the size of the cup and the thickness of the milk foam, in order to better express the better aroma of the coffee beans, the barista replaced the base with a double Ristretto and mixed the 150ml cup with milk foam equivalent to the thickness of the latte.

The difference between essence and espresso

Ristretto espresso means "limit" in Italian, also called espresso espresso. Can be seen as the "limited" version of espresso, usually only the front and middle part of the Espresso, so the taste is thicker and the flavor is more concentrated.

Most of the espresso produced by Qianjie stores are based on Espresso, so Qianjie baristas use standard extracted Espresso as a reference before business. The extraction scheme of each coffee bean will be slightly different. This extraction scheme is the extraction parameters adjusted by the barista before business every day, and is adjusted according to the warm sun mix used by the store.

Qianjie Espresso extraction scheme: 20 grams of coffee powder to extract 40 grams of coffee liquid, taking 28 seconds to 30 seconds. While Ristretto does not change the degree of grinding and the amount of powder, it is also suitable for 20 grams of coffee powder and 27 grams of coffee liquid for 20 to 25 seconds. Because Ristretto has only the front and middle part of espresso, the concentration will be higher than Espresso, the flavor will be stronger, the caffeine content will be less, and the flavor will be more intense with berry acid, wine and caramel flavor.

The proportion of Australian white coffee and milk

Qianjie produces espresso using home-baked "sunflower sunflower blend". It is a combination of 70% Honduran sherry coffee and 30% jaga sherry sun-tanned cherry coffee. Shirley's whisky, vanilla and cream flavors with tropical fruits and fermented red cherries make the coffee taste rich and soft.

Qianjie retains the characteristics of small cups, thin milk bubbles and double essence espresso as the base on the fragrant white product. Qianjie production of Australian white will use a ceramic cup with a smaller 200ml capacity than a hot latte and pour in the double Ristretto that has just been extracted. Qianjie thinks that there can't be too much milk, otherwise it will overshadow the aroma of coffee, so the ratio of coffee to milk here is 1:5, that is, about 150ml's fresh milk.

Qianjie hopes that the taste of Australian white will be as smooth as cream and not too "water", and will retain the milk foam layer of 0.3cm, so the milk needs less air than latte coffee, so the foam layer can be so thin. Qianjie thinks that it is best to control the temperature of the milk at 55-60 degrees Celsius, so that it can highlight the sweetness and not be too hot. Finally, the milk will be evenly mixed into the coffee liquid can be tasted.

The Australian White Coffee in Qianjie store shows the aromas of vanilla, cream, chocolate milk, whisky heart chocolate, and sweet and sour berries.

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