What is the milk ratio of Australian white coffee? whether it tastes bitter or not? how to adjust the parameters of Australian Ruibai coffee?

Before making a cup of Australian white coffee, Qianjie briefly introduces its definition and characteristics.

Australian white coffee "Flat White"

Also known as Australia White Coffee, Xiaobai Coffee, Fragrance White Coffee and other names, originated in Melbourne, Australia. After the Italian introduced espresso to Australia in the 1980s, the milk coffee drink improved to suit the local taste was named Flat White because the thin milk foam was flush with the cup noodles.

Like latte and cappuccino, Australian white coffee is only made of espresso and fresh milk. It is a very popular Italian coffee drink in recent years. Compared with the balanced latte, Australian White Coffee pays more attention to the rich aroma of the coffee itself and highlights the coffee flavor, while compared with the rich cappuccino, Australian White Coffee has a light and delicate milk layer and a smooth taste, making it easier to drink coffee liquid.

Proportion parameters of Australian White Coffee

In order to show a stronger flavor of coffee, Australian white coffee needs to start from three aspects: the proportion of milk foam, the proportion of milk and the base of espresso.

1. Milk foam

The "Flat" in Australian white coffee means flat, that is, the made Australian white coffee must be so thin that it is flush with the mouth of the cup and cannot be bulged by the foam layer. Usually, the milk foam of latte coffee will show a drum around 1cm, while the milk foam of Australian white coffee can only be around 0.5cm, 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.

two。 The base of espresso

The Italian concentrated base used in Australian white coffee is not the common Espresso, but the more full-bodied Ristretto. Australians think that the latter part of Espresso will "dilute" the flavor of coffee, so they only take the middle and front part of it, which "restricts" the extraction of the latter segment, so it is called Ristretto. The front and middle part of Espresso reduces the extraction amount of carbohydrates of macromolecular substances, and highlights the acidity and roasted aroma of coffee.

For example, the front street product Espresso will use 20 grams of coffee powder to extract 40 grams of coffee liquid as the base, while Ristretto will use the same 20 grams of powder to extract 28 grams of 30 grams of coffee liquid, "abandon" the latter part of the extraction.

3. The proportion of milk

Australian White Coffee, which pursues a strong taste, will add a smaller percentage of milk to the espresso, depending on the amount of cups produced by the store. Imagine that if you use the same proportion of milk as a latte, the overall taste is more like coffee-flavored milk. For example, Qianjie store produces Australian white coffee ceramic cup is 200ml, two Ristretto30 grams as the base, you need to add 170g hot milk in order to show a more full-bodied coffee flavor.

Make a cup of Australian white coffee

Now that we know the characteristics of Australian white coffee, the following front street makes a cup of Australian white coffee according to the process produced by the store.

First dry the powder bowl of the handle with a clean towel, turn on the bean grinder and grind 20 grams of coffee powder into the powder bowl and gently pat flat. Use a powder distributor to smooth the powder layer, then fill it evenly with a powder hammer to form a tight pressed powder.

Turn on the extraction switch to drain water, moisten the boiling head and take away the coffee grounds stuck on it at the same time, gently buckle the handle on the cooking head, and begin to pull down the cooking extraction. Pay attention to the weight and time of the extracted coffee liquid. When the electronic scale shows that the coffee liquid has extracted 280g and the time is about 270g, the extraction switch can be pulled down. Pour two Ristretto into a preheated Australian white glass.

Pour the fresh milk of 170ml into the milk tank, and the dense milk foam will be around the 5mm. Gently shake the Ristretto base in the cup to evenly blend the hot milk.

The flavor performance of Australian white coffee is based on the coffee beans used in each store. The Italian coffee produced in Qianjie store is baked in Qianjie, "Qianjie sunflower with coffee beans". The extracted Espresso shows whisky, vanilla, cream and berry acidity, while the Australian white coffee fused with milk shows the taste of chocolate milk and whisky heart chocolate, with mellow import aroma and long-lasting finish.

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