The art of latte and milk What knowledge does it take to make latte coffee for the first time

Have you ever thought about the exquisite and seemingly simple and good-looking pattern of a latte that is common in cafes, but there is not a simple art hidden in it, but whether it is a coffee amateur or novice, latte artist or professional coffee professionals, consistency is critical to achieve the most effective results.

Before you make a latte for the first time, you have to spend some time on the milk, in which the texture of the milk is crucial. If you want to ensure a smooth, silky foam, don't rush into it. Give the milk enough time and polish the surface beautifully. When pouring in, pay attention to the inclination of the cup and pitcher to make sure that both are straight and have a steady flow of milk.

The speed of pouring and the angle of holding the cup can determine whether the pour is good or bad. Start at a height of about 5 centimeters, all the way up to or directly above the cup. Pour water slowly at first, then speed up the bucket according to the way it is poured and drop it on the way. When dumping, remember not to wobble completely, just focus on controlling the speed, angle and height of the dumping. When pouring the first part of the water, it is best to start with a height of 5 centimeters. Slow down and increase speed-keep it simple and observe the shape on the surface.

The preparation of latte can not be ignored.

A clean milk can.

2 fresh cold milk (4-7 °C), the lower the temperature, the better

3 milk thermometer, it will help you control the temperature. The milk should be stretched / inflated to approximately 35-40 °C, not exceeding 65-70 °C.

4 steam stick, clean the steam stick before use to prevent the milk from mixing with water.