The difference between fragrant White Coffee and Australian White Coffee introduction to the taste and flavor of Australian white coffee

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Coffee makers in Australia and New Zealand have been debating for a long time where Flat White (Australian White Coffee / Frappie White / Australian White) comes from. The emergence of a coffee drink, but different people have different requirements for coffee, and then more people drink this requirement, it naturally becomes a regular coffee product.

In fact, it is normal for the same people in different regions to have the same requirements. after all, Australian white coffee is also an Italian milk coffee, that is, a mixture of milk and espresso, with a little more milk and less milk bubble. if the coffee is stronger, it can become many different products.

Differences in the production of Australian white coffee in different regions

I believe that many friends know this coffee, all from Starbucks, the name is also directly transliterated, so it is called Fuluibai. Starbucks, on the other hand, makes Australian white coffee using the method of espresso + milk + 0.5cm, which is more inclined to the New Zealand area.

Australian White Coffee, on the other hand, uses more conventionally extracted espresso and less milk than lattes. It is also 0.5cm foam. Qianjie Coffee shops produce Australian White Coffee, using the New Zealand practice, because the extraction of conventional espresso is more stable than essence espresso and ensures the quality of each cup.

What is regular espresso? What is the essence of espresso?

Both espresso and espresso are Italian espressos, both of which are coffee liquor with high concentration extracted by pressurized water from a coffee machine quickly through ultra-fine ground coffee particles. The difference between the two is that espresso is stronger than regular espresso.

Regular espresso is also known as Espresso. The practical Espresso of Italian products in Qianjie Coffee shops all use 20g coffee powder to extract 40g coffee liquid at 1:2 for 25-30s.

The essence of espresso Ristretto is actually espresso with a smaller extraction ratio. Therefore, Qianjie Coffee will use the same degree of grinding and powder as espresso. The less the coffee liquid is extracted, the higher the extraction time will be. Generally, the ratio of powder to liquid extracted is about 1RV 1.6, and the time will be shorter.

Qianjie coffee does not use New Zealand regional practice, more because the extract espresso does not directly use the amount of powder of conventional espresso and less extraction and shorter extraction time can taste good, it is necessary to adjust the parameters.

The strength of espresso does not mean that the coffee flavor is stronger, but the overall taste of the coffee liquid (sweet, sour and bitter). If it is too strong, it is easy to show a sharp / bitter taste, so in the process of making essence espresso, it is necessary to adjust the use of powder and the time of extraction.

Recommendation of espresso beans

Qianjie Coffee shops extract espresso, usually using "Qianjie-sunflower warm Italian style with coffee beans". This coffee bean is made of 70% Honduran sherry coffee beans + 30% Ethiopian sun-dried Yejafei red cherry coffee beans with strong aromas of fermented wine, vanilla cream, roasted nuts and caramel.

If you don't like your buddies with fermented flavor, you can also try "Qianjie-boutique coffee beans". This coffee bean is made of 70% red bourbon beans from Brazil's Hillado region + 30% Kaddura beans from Cymbidium cymbidium in Colombia. it has the flavor of nuts, dark chocolate and caramel.

The production method of Australian White Coffee

The performance of each coffee machine and bean grinder is different, whether the pressure or grinding scale will be different, so there is no accurate grinding scale and thickness parameter reference.

If it is the initial stage, Qianjie Coffee recommends an intermediate extraction parameter, you can adjust the data according to the coffee taste performance: extract 40g coffee liquid with 20g powder at 1:2-9bar pressure for 25-30 seconds. According to the flavor performance of the coffee after the actual extraction, the coffee was adjusted accordingly.

The extraction parameters of espresso in Qianjie Coffee Store are adjusted every day. Generally, 19.5-20g powder is used to extract 35-40g double espresso liquid, and then pour it into 200ml cup for use. Then heat the right amount of milk and beat out a thin foam (0.5cm thick), and finally blend evenly.