What kind of coffee is FlatWhite Australian white coffee FlatWhite latte dirty coffee recipe taste differences

Now you walk into a boutique and you can always see Flat White, latte, cappuccino and some dirty or even niche piccolo on the espresso menu. In this dazzling array of coffee, what is the difference between Australian white and latte, what is the difference between Australian white and dity? this article will talk about what is Australian white coffee, what is latte, what is dirty coffee! What's the difference between them?

What is a latte?

The "latte" in latte is transliterated from Italian "latte", which means "milk". Latte literally translates to mean "milk coffee". Because of the high content of milk, the taste of milk will be more obvious than that of coffee, and a small amount of milk foam will make latte coffee a delicate and smooth taste.

The moderate thickness of the hot latte brings a silky feel to the overall taste. You can also see a handsome little brother or a beautiful little sister pulling flowers, which is simply a double enjoyment of oral touch and vision.

What is Australian white coffee?

Australian White Coffee Flat white is a coffee drink that originated in Australia, but some people argue that Australian White Coffee actually originated in New Zealand. In addition to the origin controversy, the practice of Australian White Coffee is also different. Australian White Coffee is a milk coffee drink with stronger coffee flavor / less milk and thinner milk. When it comes to the choice of concentrated base, New Zealanders like to use double essence espresso (Double Ristretto) to make Australian white coffee, while Australian baristas prefer single espresso (Single Espresso).

In Australia, people can only make Australian white coffee hot, because once you can add ice, it is a cup of Australian white coffee without soul, because the ice will dilute the overall concentration, we can understand that Australia white cold is a latte.

What is Dirty coffee?

The containers chosen by Dirty Coffee tend to be glasses that show beautiful liquids, which are ice-free. What is fastidious is that the espresso liquid flows into the white milk, slowly permeates and blends slowly, forming a beautiful layering effect, if with the change of time, the white milk is gradually "contaminated" by the rich Espresso, through the glass, it appears that the drink becomes dirty (dirty).

Dirty coffee can only be made with ice ~ because the most important feature of Dirty is its ice and fire tasting experience!

Well, from the brief introduction of latte, Australian White Coffee and Dirty Coffee just above, Qianjie roughly summarized the ranking of milk, coffee content and overall concentration between them.

Milk content: latte > Australian white > Dirty

Coffee content: Dirty > Australian white > latte

Overall rich: Dirty > Australian white > latte

After reading the list, I believe you have a preliminary understanding of these three types of coffee, so how are they different in the production process? The next step in Qianjie is to teach you how to make lattes, Australian white and Dirty coffee.

How is the latte made?

To make a qualified latte, you must first extract qualified espresso, with a normal flow rate, flawless flavor and so on. In the espresso extraction section, the number of espresso servings used in each cafe varies, with most cafes choosing to produce lattes with double espresso or single espresso. For example, Qianjie Coffee produces lattes from a single espresso.

Then there is the part of cooking milk, whether the perfect milk can be cooked is one of the factors to judge whether the barista is qualified or not. The milk foam of the latte is too thin and tastes smooth and delicate. Therefore, when cooking latte milk can not be too thick, steamed out of the milk, the surface is shiny, no obvious coarse bubbles, fine bubbles, the whole delicate and beautiful. After extracting the espresso and steaming the milk, you can try your best to fuse the latte. Fusion is also a very important part of making lattes. Good fusion can make lattes smooth and comfortable. Only when the thickness of the foam is moderate and the coffee and milk are mixed, will the overall comfortable and clean milk bubble pattern be pulled out.

How is Australian white coffee made?

First of all, Australian White Coffee. From the introduction of Australian White Coffee in Qianjie, we can see that Australian White Coffee is a coffee that highlights the taste of coffee, while latte is a coffee drink with a lot of milk. The most important feature of Australian white coffee is that when milk is injected into the coffee, it does not merge the milk with the coffee by rotation, but the fine water is injected from the middle to ensure that the oil on the surface of the espresso will not be washed away when the milk is injected, thus forming a small white circle in the middle.

Australian White uses more espresso than lattes. Qianjie also uses double espresso to make Australian White Coffee, but injects less 100ml of milk powder than lattes. In terms of foam, it will also be thinner than that of a latte, so that you can absorb all the foam and unwashed espresso oil in the first sip.

How is Dirty coffee made?

The best choice of milk for Dirty coffee is full-fat fresh milk, which not only ensures a full flavor but also ensures that the milk has enough protein to "expand" the injected espresso. Secondly, the temperature of the milk should be low, because no ice is added to avoid destroying the concentration of the milk, so the milk must be kept at a low temperature, otherwise it will lose the soul taste of both ice and fire.

The proportion of Dirty made in front street is 150g of milk and 40g of espresso. First of all, take out the pre-chilled glass, make sure there is no water in the glass, and pour in the iced milk. Then buckle the pressed coffee handle and place the glass with iced milk under the shunt (the bottomless handle is directly below the outlet). The outlet should not be too far from the liquid level, if too far, the gravity of the coffee will have a stronger penetration force, easy to "merge", the recommended distance is about 1cm. The flow rate of qualified espresso will flow evenly, slowly into the milk surface, and "float" on the liquid surface, slowly sinking, creating a dirty feeling.

Drink Dirty coffee before the street suggestion: a mouthful of stuffy! If you make a good Ditry without stirring, you will find that the hot espresso above has not been frozen, and the milk below has not been "contaminated". The change from strong chocolate-flavored hot coffee to milk-flavored ice-light coffee is simply wonderful.

After watching the introduction of latte, Australian White Coffee and Dirty Coffee in Qianjie, have you learned how to choose the milk coffee you want?

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