How to make Australian White Coffee flat White Cabernet Latte Coffee Milk ratio Formula tastes different

What is Australian White Coffee?

Australian white coffee, its original name "Flat White" will be more familiar to people, of course, Fry white, Oribai, white coffee, white coffee these are "Flat White" translation. Australian white coffee originated in Oceania (whether it is Australia or new Zealand is controversial). Australian white coffee can be seen as the Australian version of latte coffee. At first, it was only popular in Australia, but later Star Dad brought Australia's "Flat White" to China, and took the name of Fry White, which naturally became popular in China.

In addition to the controversy over origin, Australian white coffee practices vary. Australian White Coffee is a coffee drink with more coffee flavor/less milk and thinner foam.

When it comes to espresso base choices, new Zealand people prefer to make Australian white coffee with Double Ristretto, while Australian baristas prefer Single Espresso.

Front Street teaches you the difference between latte, cappuccino and aubergine

In order to distinguish latte coffee, cappuccino and Australian white coffee, Qianjie intends to compare the composition of raw materials with cup size, foam thickness and flavor taste.

The first is the size of the cup, the production standard of the former street, latte coffee is a wide-mouth ceramic cup with a capacity of 300ml, cappuccino is a narrow-mouth ceramic cup with a capacity of 180ml, and Australian white coffee is a glass with a capacity of 210ml. Then there are the components that distinguish the three coffees. Latte is made with 2 espresso (40g) and 260ml of steamed milk with foam. Cappuccino is made up of 1 espresso (20g) with 160ml of steamed milk and foam. Australian White Coffee is 2 espresso coffee (30g) with 180ml steamed milk and foam. Espresso coffee is the middle and early part of espresso coffee, which has a richer flavor.

latte

Foam thickness has always been an important feature that distinguishes latte coffee, cappuccino coffee and Australian white coffee. Of the three, cappuccino has the thickest foam.(about 1-1.5cm), its most obvious feature is "11 full", that is, cappuccino foam is higher than the cup to present a prominent hamburger shape; the thinnest foam of Australian white coffee (about 0.3cm), because of the thin foam of Australian white coffee, so the liquid level is basically flush with the cup, so it is named "plain white coffee"; while the foam thickness of latte coffee is between the two (0.5cm), latte foam thickness is very suitable for pulling flowers, one of the reasons for choosing a wide cup mouth is to better make a flower pattern.

Australian white coffee

In terms of taste and taste, latte coffee has the most milk, so it highlights the milk flavor, while Australian white coffee highlights the aroma of coffee because it is espresso coffee with less milk. Cappuccino is in between. In terms of taste, cappuccino coffee tastes the most full, due to the delicate rich milk foam, coupled with the fusion of coffee oil, it is particularly smooth and full. Next is the Australian white coffee, and finally is the latte coffee.

cappuccino

Finally, only lattes offer a choice between ice and heat. Traditional cappuccinos and Australian whites come without ice.

Where is instant coffee?

Instant three-in-one coffee tastes like milk coffee. But it does something completely different.

First of all, the raw materials for the production of instant coffee are mainly relatively "low-end" Robusta coffee beans (because of the bitter taste and high caffeine content), as the price of coffee beans as raw materials is low, so do not expect coffee beans to have quality, of course, in recent years there have been some "fine instant", we will mention later, but the overall situation has not changed, still with the lowest grade coffee beans to produce instant coffee.

Secondly, the degree of roasting of coffee beans used to produce instant coffee is often insufficient, staying at a relatively early stage, and the aroma cannot be fully exerted.

Finally, when extracted with high temperature steam, most of the aroma substances in coffee disappear, and most manufacturers add essences to compensate for the lost aroma during extraction, concentration or drying.

Therefore, instant coffee is about equal to artificially extracted bitter spices, the nutrients of natural coffee beans are basically destroyed, and there is no natural aroma and mellow taste.

Instant coffee itself is almost junk food, but even worse is the so-called coffee mate. These include all kinds of "three-in-one" instant coffees, which mix sugar and coffee mate in instant coffee.

Coffee mate, also known as "creamer", is mainly composed of hydrogenated vegetable oil, corn syrup, casein, spices, food coloring, etc., which is used to increase the milk flavor in food and replace pure dairy products to reduce costs.

Hydrogenated vegetable oil, its original intention is to reduce the unsaturation of vegetable oil, so that it can maintain solid form conducive to production and processing, but because of the high temperature and high pressure conditions required in production, a large part of the vegetable oil without hydrogenation has changed from natural cis structure to trans structure and become trans fatty acid.

The dangers of trans fatty acids include:

① inhibition of growth and development, easy to make fetuses and children suffer from essential fatty acid deficiency.

② induce cardiovascular disease, it will increase the content of low density lipoprotein in the blood, reduce the content of high density lipoprotein.

3. It is easy to cause fat accumulation and lead to obesity.

④ It induces the expression of proto-oncogenes, leading to cancer.

Among them, especially for cardiovascular harm is very large, intake of trans fatty acids people suffering from coronary heart disease or obesity is much more likely than the general population.

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