Iced latte what is the ratio of iced latte coffee to milk and ice cubes

Making espresso is a necessary skill for every barista, and almost every cafe produces espresso. We often say that espresso is a series of coffee drinks based on espresso. Today, let's make an iced latte, the easiest espresso to make.

Iced latte seems to be a very simple way, [pour milk with ice to pour coffee] is completed, seemingly simple operation, to make a good iced latte also takes a lot of mental understanding.

The first point: choose the right material

Why is an iced latte so simple? basically every coffee bean menu is a must, but every iced latte doesn't taste exactly the same. One of the main reasons is that the ingredients such as milk and coffee beans are different. The flavor of coffee beans can intuitively change the taste of iced latte. Most Italian coffee beans will give the iced latte a strong nutty, chocolate, and coffee flavor. There are also a few coffee beans that set off the sweet and full-bodied flavor of milk in an iced latte. However, the choice of milk is also very important, only full-fat fresh milk, only common on the market there are more than 10. Some of these milk have strong milk taste, some taste thick, and some are light and watery. And the standard of choosing milk is not a simple pursuit of strong, milk flavor is obvious, but choose a suitable match with coffee. The strong taste of milk will mask the taste of the coffee, and milk with an obvious sense of water will also make the latte watery.

Second point: a reasonable proportion of milk caffeine

Choose good coffee beans and good milk can make a good iced latte. This premise is that the proportion is reasonable. The iced latte on the front street uses sunflower warm sun blend and Weiji fresh milk, the proportion is 35g espresso liquid, 250ml fresh milk and 75g ice cubes. This ratio is for everyone's reference, not the golden ratio of lattes. Qianjie is a parameter that uses the above materials to adjust the ratio many times, mainly based on real tasting feedback. Therefore, when making iced lattes, you can also adjust the proportion appropriately. More milk will cover up the taste of coffee, less milk will become bitter, and more ice will fade.

The third point: details of the operation

Just as the operation of iced latte is simple and clear, there are actually some small details to pay attention to. One of the most important is the extraction of espresso. A good latte depends on whether the extraction of espresso is up to the standard. Like the channel effect that often occurs, the common problems of concentrated extraction, which are not equal in extraction time, will naturally affect the taste of iced lattes. The process of making an iced latte should also be fast, which means that ice and milk should be kept in the cup as short as possible, and the extracted espresso should be poured into the cup as soon as possible. This is why the newly made iced latte shows a gradual layer of milk and coffee. If the ice is soaked in the milk for too long, the ice will melt, the top layer of water will appear, and the whole cup of coffee will be lightened when you drink it. Espresso is more sensitive. The newly extracted espresso is very rich in oil, and after 30 seconds, the oil is significantly reduced. Espresso without fat is also more difficult to float on the surface.