Ratio of latte to milk coffee hot latte ice latte espresso to milk

Whether the latte, a seemingly simple cup of milk coffee, tastes well or not has led many people to decide whether this coffee shop is a reference drink for a good coffee shop. The latte of Qianjie Coffee has always had a strong whisky aroma, and the smooth taste of vanilla cream has always impressed the guests. A good cup of espresso can make a person remember a shop, so how to make a good espresso becomes the key. This time Qianjie Coffee will talk about how to make a good latte.

Cafe Latte

The "latte" in latte is transliterated from Italian "latte", which means "milk". Latte literally translates to mean "milk coffee". Lattes vary slightly in the ratio of milk to coffee, beans and extraction parameters in each store. But in general, a latte is a coffee drink with a large amount of milk mixed with espresso. 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.

How to make a hot latte?

The first is to extract the espresso part.

Extracting espresso is a basic and core skill for most baristas. To make a qualified latte, you must first extract qualified espresso, with a normal flow rate, flawless flavor and so on.

Qianjie Coffee currently makes espresso using beans from medium-deep-roasted sherry barrels and beans from the medium-deep-roasted Shirley Red Cherry program. 60% of the Honduran sherry barrel coffee beans provide flavor and mellow thickness for this mixed bean, and 40% of the sun Yega Sheffield provides more aroma and acidity.

Qianjie concentrated extraction parameters:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Powder content: 15g (single espresso) 20g (double espresso)

Extraction amount: 30ml (single part); 40ml (double part)

And then there's the boiled milk part.

Cooking milk is also every barista's basic and core skill, whether it can cook perfect milk 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.

To make a good bubble, it is necessary to find the right depth of the steam stick into the milk. It is not that the deeper the better, if the steam stick is too deep, the steam can not contact the air, so it will only make the steam tumble in the milk, and there is no way to achieve the effect of fine foam. Of course, it is not good to be too shallow, because if it is too shallow, the milk may splash as soon as you open the steam, or the steam foams too much. Qianjie Coffee suggests that the steam stick should be extended into the milk about 1cm as the benchmark. If the coffee machine steam is too strong and the vortex is too large or turbulence, you can put the steam stick into a deeper position (such as 1.5cm). If the steam of the coffee maker is not strong enough, place the steam stick in a shallow position (such as 0.5cm or shallower). So that the milk can form a small whirlpool as soon as possible without spinning too violently or causing turbulence.

Hot latte proportion coffee parameters

Milk: full-fat fresh milk

Milk temperature: 50 degrees Celsius

Thickness of milk foam: 1 cm

Milk coffee ratio: 20ml espresso (single serving) 180ml hot milk

Hot latte cup details

Cup capacity: 200ml

Material: ceramic

Finally, there is a fusion product.

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. A good fusion is what we often call a drawing.

How to make iced latte?

Iced latte proportion coffee parameters

Espresso: 40ml (double espresso)

Milk: full-fat fresh milk

Milk coffee ratio: 40ml espresso (double) 320ml ice and milk mixture

Prepare the ice and milk mixture of 320ml, then extract two portions of espresso and stir well.