The origin and formula of Spanish latte introduces the taste characteristics of Bombon coffee in Valencia, Spain.
It is common to add sugar and milk to coffee. After all, the bitterness of coffee is not acceptable to everyone. Adding sugar or milk can neutralize the bitterness of coffee and become easy to taste. Of course, coffee can not only be added with sugar or milk, as long as it is bold enough, ice cream can also be added. Today, I came to the front street to talk about coffee and condensed milk.
Let's talk about condensed milk first! To put it simply, condensed milk is concentrated milk with sucrose, which is much sweeter and thicker than milk and is different from cream. Cream is actually plant fat powder, which does not contain milk. When Vietnam Didi Coffee hears "Coffee + condensed Milk", everyone thinks of Vietnamese drip filter pot coffee. Vietnam is a big coffee producer, but it produces robusta beans. When stir-frying, substances such as cream and butter are added, and the fried coffee oil is bright and has a strong milk aroma. This kind of coffee bean has a rich oily taste, but at the same time, the coffee burnt is also very bitter, so one of the local specialty coffee drinks is to put some condensed milk into the cup, then put on a drip filter on the cup, pour hot water, and close the lid. then wait for the coffee liquid to drip naturally.
When drinking, you need to use a spoon to mix the condensed milk deposited at the bottom with the black coffee on the surface before drinking. The sweetness of condensed milk is perfectly balanced with the bitterness of Luodou black coffee to get a cup of coffee-flavored and lactose-sweet milk coffee. Coffee é Bomb ó n "coffee + condensed milk" is not unique to Vietnam. As far away as Spain in the Iberian Peninsula, there is also a way of drinking "coffee + condensed milk". In Valencia, Spain's third largest city, you can order a cup of coffee called "Caf é Bomb ó n". This is actually a small cup of coffee made of espresso and condensed milk.
The method is also very simple, take a glass the size of 90-120ml, the glass is to look better. Pour condensed milk according to the ratio of espresso to condensed milk at 1:1. For example, if the espresso liquid used in Qianjie is 40g, then the condensed milk is 40g. Then pour espresso on top of condensed milk. Because of the high density of condensed milk, it is difficult for espresso to blend with condensed milk without external force to form a very good-looking "black-and-white match".
When drinking, you still need to stir it slightly with a spoon. The feeling of drinking it is like "tortoise Ling cream with condensed milk". It tastes much thicker than pure espresso, and it is not bitter.
Spanish latte should be a familiar "coffee + condensed milk" drink. But the Spanish latte has nothing to do with Spain except for the word "Spain" on its name. The Spanish latte is made up of espresso, milk and condensed milk. To sum up, it is a regular latte with condensed milk.
For those who don't like bitter coffee, Spanish latte is a good choice. The addition of condensed milk can cover up more bitter taste of coffee and highlight the sweetness of lactose and sucrose. Compared with adding syrup for seasoning, condensed milk is more natural and comfortable.
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