What's the ratio of latte to milk? The correct practice of latte course steps

For a good latte, Qianjie believes that the most important thing is the quality of coffee beans and milk, the ratio of coffee to milk and the operation of extraction and fusion.

The first point: choose the right material

Why is the latte so simple? basically every coffee bean menu is a must, but each 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 is to intuitively control the taste of latte coffee, most Italian coffee beans will make the iced latte show 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.

The sunflower warm sun used by Qianjie store with coffee beans is to express the rich flavor of caramel chocolate and vanilla cream. It can be seen that the choice of espresso beans plays an important role in the taste of 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

If the ratio of coffee to milk is not right, it will not have a good effect. If there is too much milk, there will be no coffee taste, and if there is too little milk, it will highlight the bitter taste. Therefore, making lattes also requires a good grasp of the ratio of coffee to milk.

Qianjie believes that lattes do not have a fixed proportion, and everything requires the flavor of espresso to match with milk. But there is a general range, 1:5 to 1:8.

The Italian coffee beans currently used in Qianjie are called sunflower sunflower coffee beans, which are made of Yega Sherfield red cherries and Honduran sherry. The bitter rhyme is moderate, and the flavor tends to be sherry, chocolate, vanilla cream and brown sugar. This kind of coffee bean is not as bitter as the traditional Italian bean, matches with the milk properly, can drink the dense milk chocolate flavor. On the front street, the proportion of brown milk used to make lattes from these beans is 1:6, espresso liquid is 40g, and 240ml's steamed milk is added.

The third point, specific operation

The extraction of qualified espresso and the production of fine milk bubbles are essential to making a good latte. The parameters of espresso extraction in Qianjie recommend 20g coffee to extract 40g coffee liquid, the time is controlled at 25-30 seconds. The thickness of milk is 5% to 6%, and the milk temperature is recommended between 55 and 60 degrees.

The next step is fusion. Milk and espresso are fully integrated to make the taste of coffee consistent. If the fusion is uneven, the first sip of milk may be strong, and the next sip of coffee may be strong.

Good fusion is first of all, the surface of coffee oil and milk foam blend evenly, which is shown in the consistency of the color of the liquid surface, that is, we often call the "golden circle". The second is the coffee liquid surface is delicate and smooth, no big bubbles.

Fusion skills

First of all, ① is "hardware" pass! In other words, the quality of espresso and milk bubbles is better, espresso oil is rich and sticky, and milk bubbles should be delicate and fluidity. In many cases, the bad fusion is due to the thickening of the milk foam, resulting in poor fluidity, and the milk foam floats on the surface. And before fusion, shake the coffee cup and milk jar, so that the liquid fluidity inside will also increase the success rate of fusion.

The height of the cylinder nozzle when the ② is fused, we all know that when drawing the flower, we should lower the cylinder mouth close to the coffee liquid surface, so that white foam can appear. The same is true of the easy truth, too low, a large number of milk bubbles will float on the liquid surface, resulting in uneven fusion. If it is too high, there will be the problems mentioned above, and bubbles will appear on the liquid surface.

Generally speaking, the distance between the nozzle and the coffee level is about 5 to 10 centimeters. Everyone has different habits, so there is no completely fixed standard of height and distance.

③ fusion technique, the general fusion technique is to stir in one direction, holding the coffee cup in the left hand and pulling the flower jar in the right hand, and the two hands stagger half a circle for relative circle movement. The stirring strength of one high and one low can easily mix the coffee and milk. As for the size of the circle, Qianjie recommends the maximum circle without hitting the wall. Pay attention to the hand holding the coffee cup and straighten it slowly.

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