What is Ole Coffee? What's the difference between Ole coffee and latte?

There are more than a dozen kinds of milk coffee on the menu of most coffee shops. For most people, milk coffee is more difficult to make at home.

Lait au é is an exception. Although many cafes use espresso, they can also be made with any high concentration of coffee at home. It is easy to make and is well known under different names all over the world.

A variety of different names for O'Lei coffee.

Ole Coffee comes from France, so it is also called French coffee. Its name is directly translated as "Milk Coffee".

In Europe, Ole Coffee is a mixture of whipped milk and espresso at 1:1, with little foam on the surface. However, in the United States, dried milk is usually added to high concentrations of dripping coffee.

Nicolas Clerc is a barista at T é lescope Cafe in Paris, France. Ole Coffee, he says, uses 170ml's coffee cup, which is filled with a portion of condensed and whisked milk. After the coffee is made, there is no milk foam, and it is just the drinking temperature, so you can enjoy it immediately.

Tom Clark, co-founder and president of Coutume Cafe in Paris, France, told me that people can enjoy lattes in an oversized cup or even a bowl so that pastries can be dipped into coffee at breakfast.

There are many different versions of Ole Coffee all over the world. In Poland, it is called kawa biala; in Germany, it is called milchkaffee; in Hungary, it is Tejesk á ve; in the Netherlands it is koffie verkeerd (the direct translation means "wrong coffee" because the Dutch usually drink coffee with little milk); in Brazil, it is also called cafe é comleite.

Some versions contain the same ingredients, but they are made in different ways. In Spain, for example, Cafe é conleche uses heated milk instead of steamed milk. In Switzerland, people add espresso to milk instead of milk as usual.

What is Ole Coffee and what is not Ole Coffee?

"Ole Coffee is probably the most common and easiest milk coffee to make," Tom said. It plays an important role at the breakfast table. "

Ole Coffee is different from lattes and Fragrance White Coffee, although these three coffees are often mistaken for the same drink. Frappie is espresso with a small amount of whipped milk and a thin layer of foam, while latte is espresso with more whipped milk and thicker foam. Ole Coffee is different from other drinks because "cappuccinos have more foam, flavored white coffee is stronger, and lattes are more abundant," Nicolas said.

Many coffee chains, such as Starbucks, call Ole Coffee "caffe misto". The drink is made from a mixture of American coffee and 2% milk, usually with seasoned syrup. However, Tom notes that the popularity of espresso machines has turned the drink into a latte with an espresso base.

It is important to note that Ole coffee must be made from hot milk or whipped milk, not cold milk. When milk is heated, the lactose in it will turn into caramel, which will be sweeter and taste smoother. However, Tom said: "some cafes in France use steam to pass away milk, while others use directly heated milk."

Because Ole Coffee has different versions around the world, it is also technically different. However, one kind of Ole coffee, which originated in New Orleans, is particularly interesting.

Cafe du Monde is a coffee shop in France that has been making Ole Coffee for more than 150 years. They combine coffee with chicory to create a strong, bitter taste.

This practice dates back to the American Civil War, when coffee was scarce and often mixed with chicory so that it could be preserved for longer. To counteract the bitterness of coffee, the cafe puts beignets, a deep-fried French pastry wrapped in sugar.

Is Ole coffee still popular?

Nicolas believes that Ole Coffee will continue to be popular.

However, he points out that Ole coffee is made differently in different countries. For example, French Ole Coffee is very different from American coffee.

"in France, customers want to drink smooth milky coffee rather than dark dripping coffee without milk." He added: "I like to listen carefully to my customers' needs and get as close to their expectations as possible. "

Tom also points out that coffee shops need to pay attention to the fact that many consumers are moving away from milk (there are more and more plant milk). "I'm sure some people will still like it, but to be honest, I think milky coffee will decrease over time.

The development of coffee culture is synchronized with the change of dairy culture, which promotes the development of milk substitutes. In addition, we also found that with the development of boutique coffee, drip filter coffee slowly into the public. "

Sadry Alexandre Abidi is a roaster at Cafe Moxka in France. He believes that with more and more kinds of dairy products. "Milk coffee will still be very popular."

"when we first started nine years ago, it was hard to find anything but milk. Today, the situation in coffee shops is different, and the popular milk coffee may change as well. "

Ole Coffee is an important part of European coffee history. Although dozens of versions have evolved in the world, it has been popular for hundreds of years.

Its two simple ingredients mean that it has great potential for experiment and evolution as coffee consumption trends change. For example, Ole coffee made from plant milk may become more and more common in boutique coffee shops in the next few years.

However, whether it changes or not, one thing is certain: this sweet, smooth-tasting drink will still be very popular because of its potential for innovation. So the next time you go to a cafe, it may be necessary to ask the barista how his Ole coffee is made. There might be a surprise.