What is the ratio of Italian latte coffee beans to the correct taste of latte coffee?

Latte is one of our most common coffee drinks, in front street coffee, latte is also the most popular Italian coffee series. So how do you make a latte?

What's a latte?

Lattes appeared much earlier than espresso, and Europeans have been mixing coffee and milk since at least the 17th century. William Dean Howells (William Dean Howells) first used the word "coffee latte" in his 1867 paper Journey to Italy. At this point in history, coffee began to cause a sensation all over the world, but since the espresso machine has not yet been invented, the brewing method is still very primitive.

Latte is actually the transliteration of Italian "Latte", meaning milk, so if you order a latte in Italy, you may get a glass of milk. So latte actually means milk coffee. With the advent of the Italian coffee maker, steam bars have become standard in the concentrator, where milk can be easily heated, and modern lattes have taken shape. In the 1980s, baristas from Seattle, Washington, began to "color" with rich milk, which was the prototype of the flower.

Lattes vary slightly in the ratio of milk to coffee, beans and extraction parameters in each store. But in general, a latte is a coffee drink with a large amount of milk mixed with espresso. The latte flavor made by different coffee beans will also be different, and the latte flavor made by different milk is also different, even through the different ratio of coffee to milk.

Which coffee beans should be used as lattes?

Generally speaking, coffee beans that make lattes must be suitable for espresso machines, so lightly roasted coffee is not suitable for making lattes. The deeper the roasted beans, the stronger the latte (caramel, bitter). The shallower the coffee beans, the more obvious the milk taste of the latte. Therefore, the baking degree should be moderate to make coffee and milk more compatible.

Qianjie Coffee uses its own sunflower series, which is currently the most proud blend of Qianjie Coffee, which is made of Honduran Shirley Coffee and Yega Shirley Red Cherry Coffee. Blend into the milk to highlight the rich chocolate, caramel, slightly tipsy flavor.

How to make latte

The latte formula used in Qianjie is 1VR 6.5, that is, 40g espresso mixed with 260g steamed milk.

The espresso extraction scheme used in Qianjie is that 20g coffee powder extracts 40g espresso solution in 27 seconds as the base of latte.

First of all, we have a steam bar, the general semi-automatic coffee machine will be equipped with a steam bar, followed by a container that needs to hold milk, such as a milk jar or a flower jar (professional equipment will get twice the result with half the effort).

Finally, when it comes to the choice of milk, no matter normal or low temperature milk, whole milk or skim milk can get rid of foam, but if you want the milk to have better texture, taste, stability and durability, Qianjie still recommends using frozen whole milk.

1. The best capacity of milk: a reasonable capacity is needed to dispense with milk. It is recommended to use 40-60% of the total capacity of the milk tank in front of the street. Too little milk and too much milk test the technology. Of course, in addition to this factor, it also depends on the amount of milk you actually use in a cup of coffee to avoid excessive waste. In the past, the capacity of the milk tank used in the street was 550ML, and the amount of milk injected was 250ML (just at the bottom of the nozzle).

2. Dispatch position: before preparing to dismiss, turn on the steam bar switch and release the condensed water vapor (turn off the switch after release). Then pull out the steam rod at an angle of 45 degrees, using the cylinder nozzle to stabilize the position of the steam rod, the steam vortex is counterclockwise, the position of the steam rod is on the right side of the cross in the center of the liquid level, and the steam rod is semi-buried.

3, the killing stage: turn on the steam switch and you will hear the sound of "squeak-squeak". At this time, the time spent is different according to the thickness of the foam required (the longer the time is spent, the thicker the foam is). Usually beat 50% of the milk to 60% of the amount (latte foam thickness) to pass the time in about 3 seconds. The direction in which the milk turns uniformly forms a whirlpool.

4. Beating stage: at this time, the steam hole needs to be fully buried, only heated and no longer sent. Do not bury the steam hole at the bottom, it is recommended to be in the milk foam layer, which is beneficial to make the rough foam delicate. When will it stop? It depends on your milk temperature, which is generally controlled between 55 and 65 ℃. Too high temperature can denature proteins (generally speaking, thermal denaturation of proteins in food occurs at about 60 ℃).

The next step is to fuse the flowers, extract the espresso, steam the milk, and then you can try your best to complete the latte. Fusion is also a very important part of making lattes. Good fusion can make lattes smooth and comfortable. A good fusion is what we often call a drawing. The last latte is done.

Qianjie coffee recipe latte flavor: smooth taste, persistent chocolate taste, mixed with pleasant wine taste, long-lasting finish, obvious sweetness.

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