What's the difference between Australian White Coffee and Latte? which one tastes better? introduction to the taste proportion of Australian White Coffee

For most coffee-goers, Flat White was first introduced to Starbucks in 2015 when it was named "Frie White" and added to the permanent menu. Later, various coffee brands also launched Flat white, and gave this drink from the Southern Hemisphere various names: Starbucks 'Froy White, Costa's Alcoholic White and the new chain coffee brand luckinccoffee's Australian White. Front Street baristas like to call it Australian White Coffee.

Australian white comes from the Australian country of the southern hemisphere

If you want a cappuccino, you order a latte in Italy, but in Australia the barista will make you an Australian white, because cappuccino is called Flat White here. Italians who immigrated to Australia in the 1980s brought Italian coffee machines to new Zealand, Australia, Melbourne and other countries. At that time, traditional fancy coffee was mainly latte and cappuccino, while Australians liked coffee with stronger flavor and thinner milk foam, so Fry White came into being. Flat means "flat" and White means white coffee with milk. It didn't take long for Australian white to appear on the fixed menu of Europe, America and other countries, becoming the standard drink of major cafes.

Compared with latte, Australian white is to highlight the flavor of coffee by adding milk. Coffee is the protagonist, milk is only auxiliary, so in terms of taste, Australian white coffee flavor is more abundant and more intense. In addition, the upper layer of milk foam is thin, so that every sip of espresso liquid has a velvety dense foam layer. Moderate temperature and small cup size can be drunk quickly before the foam is layered. new Zealand barista Australian white is produced in small cups to present, the same amount of coffee, milk decreased, the proportion of coffee increased, coffee flavor naturally more intense.

What's the difference between an aurelia and a latte?

According to the characteristics of Australian white coffee, like cappuccino and latte, it is composed of Italian espresso, hot milk and milk foam. The difference lies in the thickness of milk and milk foam in different proportions.

Usually, cappuccino is made with a cup of espresso coffee and thick milk foam, generally 1~2cm thick "hamburger type", drink coffee liquid before you must first inhale the foam. Latte foam will be a little thinner about 0.5cm thick, and the thinnest white foam must be controlled within 0.3cm, otherwise it is difficult to achieve a "flat" liquid level. As for the specific thickness of milk foam, each coffee shop is different, some baristas in order to let guests taste the upper coffee fat to the greatest extent, will not directly send milk foam, directly heated milk, injected into the espresso. The front street hopes that the taste of Frie White is creamy and smooth without being too "water", and the 0.3cm milk foam layer will be retained.

When we make lattes, coffee shops have their own coffee and milk ratios, and Australian whites usually determine the amount of milk based on the amount of cups they produce. In order to present a stronger coffee flavor, new Zealand baristas produce Australian white is presented in small cups of 150~180ml. The amount of coffee remains unchanged, the amount of milk decreases, the proportion of coffee increases, and the coffee flavor naturally becomes stronger. Therefore, Australian white also has the name of "small latte."

In addition, with the arrival of the era of fine coffee, we began to apply more and more single-item coffee to the extraction of Italian coffee, that is, we often hear SOE (Single Origin Espresso). Flat White is more suitable for expressing the regional flavor of coffee beans than large lattes and thick cappuccinos. In Melbourne coffee shops, baristas replace the espresso base with a double Ristretto, blending latte-thick foam into 150-ml cups.

Ristretto means "restricted" in Italian, and espresso can be seen as a "restricted" version of espresso, that is, only the first and middle paragraphs of Espresso. Because Ristretto is only the first and middle part of espresso, the concentration will be higher than Espresso, and the coffee taste will be stronger, the flavor will be more concentrated, and the milk will present a thicker taste. The front street needs to be reminded that there will be slight differences in the extraction scheme of each coffee bean. This extraction scheme is the extraction parameter adjusted by the barista before business every day, and is adjusted according to the warm sun mix used in the store.

The recipe for the production of Qianjie Ao Rui Bai

Qianjie believes that the derivation of Australian white stems from everyone's pursuit of the flavor and taste of fine coffee beans, so there are many ways to make it, depending on the coffee beans used in the coffee shop, but also depending on the barista's understanding of Australian white. Under normal circumstances, baristas will start with small cups, thin milk foam, and extract concentrate base to present the unique taste of Australian white.

The Italian blend coffee used in the front street is a home-roasted "Sunflower Warm Sun Blend". It is a combination of 7% Honduran Shirley coffee and 3% Ye Jia Xue Fei sun-dried red cherry coffee. Shirley's whiskey, vanilla and cream flavors match the tropical fruits of red cherries. Fermented, making the coffee in the cup rich in aroma and soft in taste.

Coffee base part, Front Street Coffee will choose double essence espresso (Double Ristretto),20 grams of coffee powder weight will extract 30 grams of coffee solution, extraction time is 22-24 seconds, but Front Street Coffee needs to be reminded, each coffee bean extraction scheme will have slight differences, this extraction scheme is the extraction parameters adjusted by the barista before business every day, is based on the warm sun mix used in the store adjustment scheme.

Pour the extracted coffee solution into a cup prepared in advance and pour 150ml of milk into the milk tank. Milk needs less air intake than latte coffee, the foam layer is thinner and denser, and the temperature is best controlled at 55~60 degrees Celsius, so it is better to enter. Finally, the milk will be sent into the coffee can be, pull flowers can not pull, because the thin milk bubble did not make the liquid level and coffee cup level, its appearance looks flat.

The Australian white coffee in the front street presents vanilla, chocolate milk, whisky chocolate aromas, as well as sweet and sour berries. The entrance is soft and mellow, and the finish is very lasting.

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