Is there milk foam in the correct way to drink Starbucks Fragrance White Coffee? which tastes better, Fragrance White or latte?

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Latte (Latte), cappuccino (Cappuccino) and fragrant white / Australian white coffee (Flat White) can be said to be the indispensable "milk coffee three golden flowers" on the menu of boutique coffee shops. Although they are all made of Italian concentrate and milk, they all have different concentrations, different foam thickness and different taste. In this article, we drink coffee in front of the street. They are directly different.

The production of espresso

None of the three coffee products mentioned above can do without espresso + milk. Espresso, as a base, occupies a very important position. Qianjie Coffee believes that a cup of well-intentioned espresso is full-bodied but clean, bitter but not charred.

Espresso is a kind of freshly roasted coffee beans after very fine grinding, in special espresso, with the pressurization of 9-10bar, let the hot water about 94 degrees Celsius quickly pass through the coffee powder layer, and extract a cup of coffee liquid with low content and high concentration.

Because of the extremely high concentration, after espresso was spread around the world, people in different regions gradually added different ingredients according to local tastes. Milk, which is the easiest to get, has gradually become the longest coffee material for everyone, and various kinds of milk coffee have been invented.

The taste of espresso determines the taste of milk coffee. Milk coffee, which can be remembered by everyone, is inseparable from stable production. Qianjie Coffee is produced by daily stores using blended coffee beans to extract Italian espresso, because blended coffee beans are better than single ones. Coffee beans can stabilize the taste and quality of each cup of espresso.

Qianjie Coffee uses a sunflower sunflower with coffee beans extracted from 30% sun and 70% Honduras Shirley. Through the Qianjie cup test, this blend of coffee beans will show the aroma of fermented wine, sweet and sour berries, roasted nuts and sweet caramel.

As there is a large amount of carbon dioxide in freshly roasted coffee beans, and it is constantly released by itself every day, it is necessary to check and adjust the extraction parameters before extraction of espresso every day to ensure the stability of espresso.

Qianjie store products, will use 19.5-20g coffee powder to extract 38-40g coffee liquid, extraction time of about 27-32 seconds. The performance of each coffee machine and bean grinder is different, because the parameters can not be directly referred to, we can extract espresso in the ratio of powder to liquid at 1:2 (40 liquid coffee liquid extracted with 20g coffee powder) for 28-32 seconds. Then according to the taste of the espresso, determine the adjustment of the parameters.

The steps of making milk coffee

1. The best capacity of milk: a reasonable capacity is needed to dispense with milk. Baristas in front street recommend using 40-60% of the total capacity of the milk tank. Too little milk and too much milk test the skills. 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. The front street coffee shop uses a milk tank with a capacity of 550ML and a milk volume of 250ML (just at the bottom of the nozzle).

2. Dispatch position: before preparing to dismiss, turn on the steam bar switch and release the residual 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. Inflatable killing stage: turn on the steam switch and you will hear the sound of "squeak-squeak". This is the killing stage, and the time spent is also different according to the required foam thickness (the longer the time spent, the thicker the foam). 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 degrees Celsius. Too high temperature will denature the protein. The delicate and dense milk bubbles show a solidified yoghurt shape when shaking, and the surface is delicate and silky in the shape of a reflective mirror.

The production of latte

After the latte is made, it can highlight the sweetness of the milk without obscuring the aroma and mellow of the coffee, so it will still taste slightly bitter.

Qianjie Coffee makes latte, using 40g espresso liquid + heating to beat the human hot milk with 1cm thick cotton foam. After the full integration of the two, the flower drawing is made, and the overall finished product 300ml or so.

The production of cappuccino

Cappuccino is also known as liquid marshmallow. In the first sip of coffee, we can feel the fusion of espresso oil and marshmallow-like milk foam in the mouth, and in the second sip, we can drink milk and coffee and add continuous foam. Two mouthfuls of cappuccino can bring triple experience to the mouth!

Qianjie Coffee makes cappuccino coffee, using 25g espresso solution + heating to beat 1. 5cm thick milk bubbles of human hot milk, and then the thick milk foam and milk center into the espresso, the overall finished 200ml or so.

The production of Australian White Coffee

Australian white coffee can be said to be a full-bodied version of the latte, can highlight the coffee flavor of Italian milk coffee.

40 g espresso solution + heating was used to beat the human hot milk with 0.5cm thick cotton foam. Finally, the milk and coffee are slowly injected into the essence espresso directly, which does not disperse the oil and increases the mellow taste of the coffee. The whole product is about 180ml.