What's the secret to the layering of lattes? How to make a beautiful layered latte is scientific!

Whether it is the older generation of parents or the younger generation who are still doing exercises at school, they are the first to come into contact with freshly ground coffee drinks, mostly lattes. After all, when I first entered the cafe and saw the beautiful flower pattern on other people's cups, why not give myself a whole one?

Many sources point to the origin of lattes in Italy. The word latte in latte comes from the Italian word for latte in caff è e latte, while latte means milk. What is very interesting is that the original expression alone has already expressed the raw materials in this drink: coffee and milk.

People have enjoyed this latte drink with milk since the 17th century. The word caff è e latte first appeared in English in 1867 in an article by William Dean Howells entitled "Italian Journeys". This latte is the breakfast choice of many local people in Europe and Italy. Even though lattes have become part of European family breakfasts, lattes are really popular around the world thanks to Americans.

Throughout history, even during World War II, when the population was mobile, the name "latte" could not be found on the menu of coffee shops in Italy or France, two countries with a penchant for espresso.

Starbucks established and opened its first store in Seattle in the 1970s. Since the Italian coffee machine appeared in Pegasus E61 in 1961, there has been a qualitative leap in the extraction of espresso and milk foam. Rich oil, delicate milk foam, so that a good cup of milk coffee can get a better appearance.

As Starbucks expands around the world, more and more people recognize this coffee brand, and more and more people know that latte is a kind of coffee that is sweet and delicious and tastes good.

The stores on the front street also often come into contact with people who have just started drinking coffee, who can not accept either the bitterness of the deep-roasted coffee or the bright sour smell. Baristas on the front street usually recommend lattes that are not very strong. Latte due to the small ratio of espresso to milk, the aroma of coffee is better presented, while the bitterness of coffee disappears because of the sweetness of milk.

Qianjie Coffee stores use an Italian blend of coffee beans called sunflowers to make an espresso base when making lattes. When Qianjie was developing this sunflower warm spaghetti bean, it wanted to develop a strong wine-flavored Italian coffee bean that is rare on the market. so this Italian coffee bean is made of 70% Honduran sherry and 30% Ethiopian sun-tanned cherries.

Qianjie Coffee Sunflower warm Italian style with Coffee beans

Producing area: Honduras & Ethiopia

Varieties: Kaddura, Kaduai, Pacas, native species

Treatment: washing and insolation

Shirley in Honduras was dried in the shade after being fermented in a whisky barrel for 30 to 40 days. For those who have come into contact with many kinds of whisky, it is not difficult to find that the whiskey in the port barrel will have a hint of salty flavor, while the whisky cooked in the Shirley barrel is more sweet and delicious. On the other hand, coffee beans avoid the direct sun when they are dry in the shade, which can reduce the loss of wine aroma due to the rise of temperature, and even produce a bad sense of fermentation and sour taste. As a result, Shirley Coffee beans are as sweet as Shirley bucket whisky, giving this Italian blend a strong aroma of wine, vanilla and cream.

Ethiopian sun-tanned cherries are coffee beans from Yejasuefei, which adopts the most primitive and traditional post-processing method of coffee, which preserves the peel and pulp. A whole coffee fruit is evenly spread on a high-priced bed for sun drying, so that more sugars in the pectin can slowly infiltrate into the raw coffee beans. As a result, this Italian matching bean has more berry acidity.

In front street, the Italian coffee bean grinder used in making latte is Galileo Q18 and the Italian coffee machine is Pegasus E98. After adjusting the parameters, the extraction scheme of Qianjie is as follows:

Galileo Q18 grinding degree is 1.9, using 20 grams of coffee powder, brewing time is between 26 seconds and 28 seconds, and the extract is 35 grams.

Qianjie uses a 300 ml wide-mouthed coffee cup when producing latte, so add the right amount of milk to the milk tank, then put the steam stick in the direction of 2-3 o'clock with the cylinder mouth as the fulcrum, then inflate the milk, and then rotate the steam into a whirlpool as soon as possible, removing the thicker foam and sending the milk to a dense state.

Discarded milk should be fused with espresso as soon as possible, otherwise the layering of milk and foam will be more obvious, which will not only make it difficult for milk and coffee to blend perfectly, but also difficult to pull flowers.

In front of the street, the latte made with this sunflower warm Italian bean has a very strong whisky, vanilla and creamy flavor; in addition, the milk reaches about 65 degrees Celsius after being whipped, lactose can be broken down into more sugar, making the milk sweeter, coupled with the sour taste given by Ethiopian sun-drying cherries, making the latte coffee without sugar even more sweet and delicious.

As people's aesthetic values become more and more different, a coffee drink that is also a combination of coffee and milk has become popular all over the country, and a milk coffee called "Dirty" has made many people want to see it because of its beautiful layering. When making Dirty coffee, Qianjie will first pour the right amount of milk into the ice cup, and then place it under the boiling head, allowing the coffee liquid to flow directly into the milk.

What can cause this stratification phenomenon is due to the different density between liquids. Because the density of milk is slightly higher than that of coffee liquid, the coffee liquid is able to float on the upper layer, but over time, the coffee liquid eventually merges with the lower layer of milk and becomes a veritable cup of milk mixed coffee.

Here, Qianjie would like to remind those who want to taste what the real dirty coffee tastes like. Dirty coffee is good-looking, but drink it as soon as possible. Dirty coffee tastes like ice and fire. It comes up with a mouthful of warm espresso, then drinks the coffee and milk mixture in the middle, and in the end, there is only cold milk.

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