What is Frappy White Coffee how to make Starbucks Frappy White name Origin Story implies the right way to drink

In recent years, thanks to the spread of coffee culture, cafes of various styles have opened everywhere, and their menus have been updated at an alarming rate. On the basis of traditional American style, latte, mocha and cappuccino, many "niche" drinks have been added, such as Flat White, Dirty, Piccolo, Long Black. Among them, Flat White, respected by Starbucks, officially squeezed into the "Hot Coffee list" and was remembered by the public with the name "Frappy White".

The riddle of the Origin of Fragrance White Coffee

Starbucks China launched its new product Flat White at its first Coffee Culture Festival on September 29th, giving it the Chinese name "Fuluibai". "White", paraphrased from White, also means the white dots it presents when pulling flowers. "Furei" is similar to Flat White in homonym and means rich and fragrant taste. Subsequently, other chain brands have also launched their own style of "fragrant white", COSTA called: mellow white, Luckin Coffee called: ao Ruibai, and also called: Xiaobai coffee, Australian white coffee, flat white coffee … Even if it has multiple "stage names", it actually refers to the same coffee drink from Australia-Flat White.

As for the origin of Flat white, both Australians and New Zealanders insist that it comes from their respective countries, and this is an inconclusive debate. In the early 1970s, Italians brought espresso machines to Australia to officially start a new wave of coffee. Compared to traditional lattes, Australians pursue milk drinks with thinner milk bubbles and stronger coffee flavors. Since the 1980s, Flat White can be seen on fixed menus in many parts of Australia, and soon spread to cafes in Europe, the United States and other countries.

By Australian standards, a latte should be filled with a thick open ceramic cup, the thickness of the foam must be at least 1cm to qualify, and some will have a bubble an inch thick. Thick baby milk foams create a soft, delicate and layered latte. You can feel the aroma of coffee when you taste it, and you can also drink foam in big mouthfuls. As for Fu Ruibai, the foam body must be below 5mm, the milk foam medicine must be smooth and delicate, and the fusion degree of caffeine must be high to be qualified. What the thin baby bubble brings to the taster is different from the latte's "cotton", but silky "slippery".

How to make a cup of qualified fragrant white?

To make a qualified fragrant white coffee, we must first distinguish it from other hot milk coffee (latte, cappuccino).

In terms of the thickness of milk foam, cappuccino > latte > fragrant white, cappuccino is the thickest, and the foam is generally "hamburger" with high 1~2cm. You must inhale the foam before drinking coffee. The thickness of the latte is between 0.5~1cm and the taste is soft and balanced. And Furei white milk foam is the thinnest, generally in 0.3~0.5cm, the milk foam must be as thin as the mouth of the cup, can not let the foam layer bulge, so that every sip of espresso has a dense foam layer.

Baristas in New Zealand feel that if they want coffee to be more full-bodied, they should adjust the ratio of coffee to milk, so they present it in a coffee cup smaller than a latte (about 150ml), and use a double concentrate on the base. In this way, as the amount of milk decreases, the proportion of coffee increases, and the flavor of coffee naturally becomes more intense.

The Melbourne barista will also replace the base with a double espresso (Ristretto) and mix the 150ml cups with milk bubbles as thick as the latte. Refined concentrate refers to espresso with less liquid weight extracted by the same amount of powder, which can be said to be a reduced version of espresso, which is more concentrated in the front and middle of the extraction and has a stronger taste, so there is a higher demand for the quality of coffee beans.

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 bubbles and double espresso as the base on Furei white.

Since most espresso in stores are based on Espresso, front street 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 the fine extract does not change the degree of grinding and powder, it is also suitable for 20 grams of coffee powder and 27 grams of coffee liquid for 20 to 25 seconds. In the flavor shows a more intense berry acid, wine and caramel flavor.

Pour the extracted coffee liquid into a cup with a capacity of about 200ml prepared in advance, and pour 150ml's milk into the milk jar. Milk needs less air than lattes, the foam layer is thinner and denser, and the temperature is better controlled at 55-60 degrees Celsius. Finally, the milk will be evenly mixed into the coffee liquid, whether you pull flowers or not.

The fragrant white on the front street shows the aromas of vanilla, cream, chocolate milk, whisky heart chocolate, and sweet and sour berries.

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