What is the difference between coffee and latte?

I believe that friends who often go to Ruixing to drink milk coffee must have heard of "O Ruibai" this kind of milk coffee, which has captured the hearts of many coffee people with its rich and sweet taste and taste. Although this drink is not included in the front street menu, it will be made by the front street barista as long as the guest asks.

How do you make Australian white coffee?

Qianjie production of Australian white coffee will first prepare a 200 ml ceramic cup, and then preheat it in advance, which can slow down the temperature drop of the coffee.

Then grind 20 grams of coffee powder to extract 27 grams of coffee liquid, take 20 to 25 seconds, take only the front and middle part of Espresso espresso, that is, Ristretto (espresso). Then pour the double Ristretto into a cup of about 200ml capacity prepared in advance.

The ratio of Australian white coffee to milk made in Qianjie is 1:5, that is, about 150ml's fresh milk. Choose a flower jar you like and pour it into it to get rid of it. As the foam layer needs to be thinner and denser, milk should take in less air than lattes, and the temperature should be controlled at 55-60 degrees Celsius, which is better for the entrance. Finally, the milk will be evenly mixed into the coffee liquid, whether you pull flowers or not.

Qianjie store uses its own baked sunflower sunflower mix, which is a combination of 70% Honduran sherry coffee and 30% jaga sherry sun-tanned cherry coffee. Shirley's whisky, vanilla, cream flavor with red cherry tropical fruit, fermentation.

The Australian white with milk shows aromas of vanilla cream, chocolate milk and whisky, as well as sweet and sour berries. Compared with the deep-roasted beans used in many coffee shops, the warm sun coffee in Qianjie is softer and more fragrant, so it is loved by many guests.

What's the difference between the taste of an Australian white and a latte?

After watching the steps of making Australian white coffee in Qianjie, some friends may think that it is more like a small cup of latte, so let's compare the difference between Australian white and latte in Qianjie.

Usually, the thickness of the milk foam of the latte is about 0.5cm, which shows a slightly arched full cup when mixed with the coffee liquid. And Freibai's milk foam is the thinnest and must be controlled within 0.3cm, otherwise it is difficult to reach a "flat" liquid level. With regard to the specific thickness of milk bubbles, each coffee shop varies. In order to maximize the taste of the upper coffee fat, some baristas will directly not beat the foam, directly heat the milk and pour it into the espresso. On the other hand, Qianjie hopes that the taste of Fu Ruibai is as smooth as cream and not too "water", and will retain the foam layer of 0.3cm.

When we make lattes, the coffee shop will have its own ratio of coffee to milk, and Australia White will usually determine the amount of milk according to the amount of cups produced. In order to show a stronger coffee flavor, the Australian white produced by New Zealand baristas is presented in small cups of 150~180ml. The amount of coffee remains the same, the amount of milk decreases, the proportion of coffee increases, and the flavor of coffee naturally becomes more intense.

In addition, with the advent of the era of boutique coffee, people began to apply more and more individual coffee to the extraction of Italian coffee, that is, we often hear of SOE (Single Origin Espresso). Compared with large lattes and thick foam cappuccinos, Australian white is more suitable for expressing the regional flavor of coffee beans. In a coffee shop in Melbourne, baristas replace the espresso base with a double Ristretto and mix the 150ml cups with milk bubbles as thick as the latte. Qianjie according to their own warm Yang Italian coffee beans, the base is also replaced with a double Ristretto.

Is it good to drink white ice in Australia or hot?

When we order a latte, we can choose to make it into an ice drink or a hot drink, while Australia White serves only a hot drink.

This is because the barista hopes that when drinking Australian white, every mouthful of milk foam can be perfectly combined with the bottom milk coffee, only under the premise that the milk foam is very dense, thin and the temperature is suitable for the entrance. In order to drink each mouthful of milk foam and strong coffee liquid at the same time, and drink up quickly before the milk foam is stratified. After adding ice, the cooled milk coffee will be diluted to a certain extent, which can not achieve the above effect.

If you pursue a rich milk coffee with a chilled taste, Qianjie suggests that you can try the "Dirty" coffee, which is also very popular in recent years. Sprinkle the extracted espresso on the top of the chilled fresh milk to show a "dirty" look, and the entrance is rich in cold and hot alternation. Without the dilution of ice cubes, small cups give us a very full aroma of coffee.

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