The difference between Starbucks Fragrance White Coffee and Latte O White Coffee Teaching steps of Fragrance White Coffee making

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With the development of the boutique coffee market, Australian white coffee has now become one of the essential milk espresso on the menu of boutique cafes. A lot of people ask about Qianjie, isn't it all milk and coffee? What's the difference between Australian white coffee and latte? So what kind of drink is Australian White Coffee (Flat white)? In this article, Qianjie will explain in detail what Australian white coffee is and how to make Australian white coffee. What is Australian white coffee (Flat White)?

In fact, to put it simply, compared with Latte, Australian white coffee is a kind of espresso drink with less milk and more coffee. In simple words, Qianjie is that Australian white coffee will be much stronger than latte coffee. A few years ago, many cafes did not offer Australian white coffee. Perhaps one reason is that the concept, standards and characteristics of Australian white coffee are not very popular. The other is that in coffee shops that already offer lattes and cappuccinos, the choice of another kind of milk coffee seems a little complicated.

With more and more boutique coffee beans, the quality of coffee beans in many cafes is getting better and better. Without the scorched bitterness of espresso in the past, people are more willing to show the characteristics of their espresso drinks through the proportion of more coffee and less milk, and some begin to use coffee beans from a single producing area to make SOE to complete Australian white coffee, reflecting the integration of local flavor and milk lactose, colliding with a wonderful oral experience.

Just like Qianjie Cafe, when making espresso with milk, it usually uses Ethiopian sun-red cherries and Honduran sherry beans to extract espresso at 3:7. The espresso beans are extracted under high pressure with strong aromas, soft acidity and a nutty cocoa finish. By heating the milk to stimulate the lactose, mixed with espresso, the lactose and berry-like acidity in the milk will produce milkshake-like sweetness, but it will not steal the limelight and make people "addicted" to drink it once.

In Australia, milk coffee is usually filled with wide-mouthed cups, so generally speaking, a cup of Australian white coffee is only about 5mm thick. Also because it has a better blend with coffee, good Australian white coffee should have a silky and full-bodied taste. If Cacinobu Coffee and Latte Coffee want a strong air sense of "cotton", then Australian White Coffee is the pursuit of silky "slippery".

The Origin of Australian White Coffee

With regard to the origin of Australian white coffee, some people say that it appeared in Sydney in the 1980s, while others said it appeared in Melbourne in 1970. It is not easy to live in Australia's big cities such as Melbourne and Sydney, because prices are very high (house prices are also high), but drinking coffee is still a common livelihood habit, and the price is usually not expensive. Australian coffee also has a very high level, usually each block has at least one high-quality cafe, feeding the spirit and taste buds of local residents.

In fact, Australia is already a cultural gathering place composed of immigrant culture. Thanks to a large number of European immigrants, coffee culture has slowly taken root in Australia since World War II, and now metropolises such as Sydney or Melbourne have long put up a flag on the world coffee map. In particular, coffee drinks such as Milk Coffee even counterattacked North America, removing the cappuccino, which Starbucks has sold for more than 30 years, and replacing it with Flat white (Starbucks calls Australian White Coffee Fragrance White). In succession, cafes in Britain and Germany have Australian coffee drinks with unique names such as Australian White Coffee, Flat white, Piccolo Latte piccolo, strong Black Coffee long black and so on.

How to make Australian white coffee?

The front street uses the Pegasus E98 espresso machine. The extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 94 degrees

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

Recommend the ratio of milk to coffee in Australian white coffee

Milk: full-fat fresh milk (Weiji fresh milk used in front street)

Milk temperature: 50-60 degrees Celsius (too low temperature can not stimulate the development of lactose in milk, too high temperature will destroy the protein in milk and turn it into dregs)

Thickness of milk bubbles: 5mm (1cm milk bubbles make lattes, 1.5cm thick milk bubbles make cappuccino)

Espresso content: 40ml

Milk content: 140ml

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