Why is homemade latte not as good as coffee shop? coffee shop zero basic latte making tutorial

Many guests have said in front of the street, "your latte is delicious and special. I can't make it at home." There are also some studious guests who ask for advice on the recipe of lattes on the street. Qianjie is never stingy with the sharing of knowledge, so today I would like to share with you what Qianjie thinks is more important in making lattes.

Before sharing, add an "anti-ETC" statement: 1) since ancient times, there have been many Tibetan masters with their own understanding, and many of them have tasted better than coffee shops. This is mainly for friends who have asked about lattes on Qianjie Street, and for friends who want to make a cup of the same latte as a coffee shop at home. If you have a different understanding, you are welcome to communicate. 2) latte, translated as "milk coffee", in a broad sense, Italian machine, mocha pot, French presser, siphon pot, hand brew, coffee brewed in pot, or even instant coffee, plus milk can be called latte. However, different methods of milk coffee have their own flavor characteristics, it is difficult to use a ruler to measure its quality. So, this is just a latte made from a semi-automatic espresso machine. So, it's not hard to start making lattes like coffee shops. As long as coffee beans and milk are properly selected, stable and reasonable espresso extraction and reasonable milk-to-coffee ratio. The choice of coffee beans is very important, it directly leads to the flavor trend of latte coffee beans. For example, many guests praise that the latte in Qianjie is very special, in fact, it is because Qianjie uses its own sunflower coffee beans, which is made of Yegashifi red cherry and Honduran Shirley. The latte coffee has the flavor of vanilla cream, wine, caramel and chocolate.

In addition to choosing the right coffee beans, the bean raising period is also very important. Some guests once reported that they bought the warm sun mix and did not make the flavor they drank in the Qianjie store. The reason was that the coffee beans were too fresh to extract the coffee flavor. A few days later, the guests said that they had extracted the flavor. According to the production test of Qianjie, the flavor of Italian coffee beans in Qianjie is the best for about 10-14 days, and the taste period is about 50 days. In addition to coffee beans, milk will also have an impact on the flavor and taste of lattes. Qianjie has tested and evaluated several kinds of fresh milk that are more common on the market. For more information, please click "here" for reference.

Next, the more important influence is the extraction of espresso. Some friends will blame the quality of espresso on the differences in the machine. Using a coffee machine of tens of thousands or even hundreds of thousands of yuan is better than a household machine of several thousand yuan. In fact, this statement is true, but the coffee quality made by the coffee mechanism of 100,000 yuan and thousands of yuan is not as big as we think. Qianjie has also used thousands of yuan of household machines, if only 2-3 cups a day, the quality of the product is no problem. Of course, if only a few hundred yuan toy machine, or grinding bean extraction machine, for the quality of extracted coffee will be visible to the naked eye. The questions about espresso extraction are nothing more than appropriate parameters, such as the basic formula used in the front street: the powder-to-liquid ratio is 1:2, the time is 25-30 seconds, and there is no difference in the extraction process. (anomaly refers to channel effect, flow velocity instability, perforated sputtering. )

With regard to the ratio of coffee to milk, many friends asked Qianjie whether a latte with one shot or two shot, and what the ratio of coffee to milk is. There are also some friends who asked about the latte formula in other coffee shops and then asked Qianjie if this is the standard latte practice. In this regard, if you still can't figure out such a problem, you can follow the thinking of Qianjie. The ratio of coffee to milk affects nothing but that more milk will mask the taste of coffee, and less milk will be too bitter, so the right ratio is to find a balance between milk and coffee liquid. If you understand this, you should realize that there is no accurate standard ratio in the data, because everyone uses different coffee beans, milk may be different, even if you make the so-called standard latte according to other people's proportions, does it still taste the same? So, let's put aside the cold data and start with the taste of coffee. For example, lattes have an approximate ratio range of "Coffee: milk = 1:4 to 1:8," which is twice the difference between the maximum and the minimum. If you use traditional black espresso bean extract to extract espresso, it may need more milk to maintain flavor balance, assuming the result is 1:7. On the other hand, the flavor of a lightly roasted SOE is not so full-bodied and exciting, and the addition of more milk will mask the coffee flavor and make it out of balance. Assuming that this latte is the best when the ratio is 1: 4, then the ratio of the two lattes is not the same. Therefore, when getting the data formula of latte, you can refer to it properly and do not use it as a secret recipe.

Sending out fine and liquid milk bubbles is conducive to fusion and adding taste. You can refer to "here" for tutorials. This part of foam and fusion is not said in the front street, mainly because home-made lattes are not said. If you start from taste and do not seek to sell, the technology of foam and fusion is optional. To make lattes, you do not have to dismiss the bubbles. You can only heat the milk, and the fusion can be stirred with spoons. If you insist that lattes with foam and flowers have a soul, then please practice your skills seriously. Finally, the lattes made by coffee shops are better than those made by their buddies at home, mainly because the coffee shop has tried all kinds of unsatisfactory lattes before handing you the good lattes, constantly adjusting the selection of coffee beans and milk, the extraction parameters of espresso and the ratio of milk to coffee to a suitable state for production. So, when you find that homemade lattes are not as good as those in the store, it's because you haven't failed enough times.

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