A fully automatic latte machine is recommended. How to use the coffee mechanism to make latte?

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In the most frequently visited cafe, there is Wang Ruolin's "maze". "accompany me to drink coffee, love in the air, warm is your smile, drive away the mood of the gray (lyrics)." Immersed in the lazy atmosphere of the cafe, after a while, the barista brought you a cup of hot latte. Looking at the pattern of the coffee, you couldn't help sighing how beautiful it was, and couldn't help asking the barista how the latte was made.

SHOW TIME one

What is a latte?

The English name Lattle of latte actually means milk in Italian, so latte is milk coffee.

Espresso

Espresso (espresso) is made using a professional semi-automatic espresso machine made from medium-and deep-roasted coffee beans-golden fat on the surface and only about 30 milliliters.

Milk foam

Use the gas from the steam sprinkler of the coffee machine to beat the milk to produce a fine foam.

Coffee flower pull

Baristas use a flower jar with a pointed mouth to pour milk foam into a cup containing Espresso, using arm shaking techniques to perfectly blend milk and coffee, and make a variety of flower patterns.

"this is the art of a latte!" With that, the barista continued to splash out at the bar to make coffee.

In fact, one of the jobs of baristas is to make cup after cup of coffee. Don't you want to learn more about baristas? If you want it, you might as well read on.

SHOW TIME II

The first step is to grind the coffee powder, remove the handle of the Italian coffee machine, dry the powder bowl, inject the coffee powder into the powder bowl from the coffee grinder, and finish the cloth powder and press the powder.

Mimi quietly told you, oh, usually this step is the most test of barista's skills, coffee powder grinding thickness determines the quality of espresso, general Italian grinding is fine grinding, extracted espresso (espresso) is only 30 milliliters, the production time is about 25 seconds.

The second step, milk foaming link, first turn on the steam switch to remove the water left in the steam rod, and then put the steam bar into the milk tank. The steam sprinkler is placed in the center of the milk tank and buried in the milk liquid surface at a depth of about 1cm, forming a 45-degree angle.

Turn on the steam rod again, listen to a few bared sounds, and the milk surface swirls and slowly rolls.

Until the milk jar is hot, turn off the steam switch and remove the milk tank from the steam bar. About 10 seconds or so, the milk becomes as thick and delicate as yogurt.

This step is the most difficult but most fulfilling step. Many baristas have gone through countless closing nights in cafes, practicing silently alone and using countless boxes of milk before they finally learn to pull the simplest love.

The ideal temperature of milk is generally about 60 degrees, which can ensure that the nutrition of the milk itself will not be decomposed, can retain the mellow flavor of milk, and the taste of the coffee is delicate and mellow.

The skill of milk foam is also very sophisticated, and its production principle is to inject gas into the milk and heat it quickly to make the milk produce delicate and sticky milk bubbles. If there is no milk foam, there will be nothing.

The last step, of course, is to pull flowers, hurry up, can not wait, otherwise the milk will be layered. Hold your breath, straighten your back, hold the coffee cup in your left hand, hold the milk jar in your right hand, lift it up, and pour milk into the cup containing espresso. Combine espresso and milk perfectly to seven minutes full, lower the milk jar to the mouth of the coffee cup, and slowly pour in the remaining milk. Looking at the delicate milky white milk foam suspended on the golden surface of coffee milk, with the weak power of liquid flow, slowly taking shape, showing a loving appearance.

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