Latte latte how to make a standard latte use a few espresso with how much milk

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A few days ago, a coffee lover asked Qianjie coffee if it uses the same bean, under the premise of the same degree of grinding and the same amount of powder, when producing milk coffee, American style, and concentrated, will there be different requirements for the ratio of concentrated powder to water? So Qianjie baristas compare the performance of milk coffee made with different proportions of powdered water and American style, and then Qianjie Coffee will share the proportion of latte and American coffee and espresso.

The proportion of lattes:

The cup used in the Qianjie coffee experiment is a latte cup with a capacity of 180ml.

Beans Qianjie Coffee is a fine blend of Colombia and Brazil; the grind is 1.9 of Pegasus 900N; and a single handle is used to make espresso, the amount of powder is 13 grams, and the powder-to-water ratio was tested at 1:1, 115 and 1:2.

Now let's see how these three powders taste better than the concentrated ones, and how do they taste like milk coffee and American style.

Powder to water ratio at 1:1

13 grams of powder extract 13 grams of coffee liquid, extraction time: 19 seconds

[concentrated] the palate is smooth, but with slightly higher acidity, creamy, nutty flavor and long-lasting sucrose.

[latte] it smells like obvious nuts, with aromas of nuts, chocolate, cream and a hint of butter cookies on the palate, and the sweetness of milk is obvious.

[American] it smells of caramel, with a soft, smooth palate and a hint of red berries.

The ratio of powder to water is 1: 1.5

13 grams of powder to extract 20 grams of coffee liquid, extraction time: 27 seconds

[concentrated] there are sour notes of berries in the mouth and chocolate and hazelnut flavors in the middle.

[latte] it smells of caramel, with cream, milk chocolate and a slight nutty flavor on the palate. The taste of milk and coffee is well balanced.

[American] the entrance is slightly sour with berry-like notes, with obvious sweetness of sucrose at the end.

Powder to water ratio at 1:2

13 grams of powder extract 26 grams of coffee liquid, extraction time: 34 seconds

[concentrated] the entrance is creamy sweet, sweet and sweet, with some rock sugar sweetness, and the aftertaste will have an obvious smoke smell.

[latte] although the entrance is light, it has the sweetness of toffee, and the finish is cinnamon and wood.

[American] it will smell a little woody, with cocoa and woodiness in the mouth.

[summary]

From the practice of Qianjie Coffee, it is found that espresso with a small proportion of powdered water will taste sour, but it will become very sweet after adding milk, and making it into American style is also a very soft feeling. The editor believes that this is mainly because the extraction proportion of espresso is reduced, the extraction time is shortened, basically only the substances in the front section are extracted, and it is not easy to extract. In addition, due to the less concentrated coffee liquid, under the premise of the same amount of production, the amount of milk will increase, so the sweetness will be more obvious.

The concentrated cup with a large proportion of powder and water is relatively light in the mouth, but the sweetness is quite obvious, but it soon appears the smell of wood and smoke, and it is also made into a latte. although the taste is light and sweet, it is very similar to concentration, and the taste of wood soon appears. After being made into American style, the entrance is obviously superior to the taste of wood.

Whether it is concentrated or American, it will be relatively rich on the flavor level. When making a latte, the taste of milk and coffee is also relatively balanced. The taste of coffee neither overshadows the milk, nor does the taste of milk steal the limelight of the coffee.

Qianjie Coffee has also been mentioned in the previous article that the espresso extracted at the beginning has a high acidity and concentration, while the espresso extracted in the middle will begin to show obvious sweetness and taste will begin to fade. So espresso will be easier to extract after a large proportion of powdered water.

The beans and parameters used in street coffee this time as an example, if you want to get a sweet latte or an American style that tastes softer without changing the degree of grinding, try using espresso with a powder-to-water ratio of 1:1 If you want a rich concentrated or American-style latte, or a more balanced latte, try using espresso with a powder-to-water ratio of 1 to 1.5.

What kind of coffee beans are used in Italian concentrate?

Espresso is used to make all three types of coffee as described in Shangqianjie Coffee. Which coffee beans will be better to extract flavor for espresso?

First of all, coffee lovers who know the Italian coffee machine all know that the Italian coffee machine has a very distinct feature that it magnifies the original flavor of coffee beans, so Qianjie Coffee does not recommend that we use individual coffee beans to make coffee beans. Instead, we use Italian coffee beans to extract espresso, and to mix coffee beans is to mix coffee beans from different places and varieties. It is common to mix two or three kinds of coffee beans. The purpose of blending is very obvious, is to gather the flavor of different coffee beans together, showing a new flavor, in order to achieve a more balanced effect, but also as a sign of the store.

For example, if a kind of coffee bean is smooth but lacks aroma, you can add another kind of beans with rich aroma to enhance their strengths and circumvent their weaknesses and complement each other. Another purpose of espresso is to reduce costs. Traditionally, espresso beans are mixed with Robusta varieties, because Robusta coffee beans are poetic and mellow, although the cup score is not as high as that of individual coffee. however, it can be paired with single coffee to provide espresso with more rich coffee fat, while as the base of milk coffee can provide a sticky and smooth taste.

So this is one of the reasons why espresso is so popular with coffee fans, because coffee fruit is always a crop, and the flavor of coffee fruit is unstable every year because of climatic problems, which may be sweeter this year and not so sweet next year. Mixing several kinds of coffee beans can solve this problem well, at least make the flavor of the coffee tasted consistent every year.

The above is the relevant content of Qianjie Coffee about the proportion of latte practice and the proportion of espresso powder in espresso. At the same time, Qianjie Coffee hopes that this article can help coffee lovers answer questions.

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