The difference between Ruixingao Ruibai and latte introduction to the formulation parameters of Ruixingji Australian Ruibai Coffee

Whenever a coffee chain launches a new drink, curious friends try it and even want to reproduce it at home, and many friends come to ask Qianjie how to make it at home. For example, Lucky launched Australia Ruibai, rich coffee aroma with dense milk foam, showing a mellow and silky taste. Let's first follow the front street to learn about this drink.

Is Ruixingao Ruibai the same coffee as Starbucks Fragrance White?

I wonder if everyone who often drinks coffee has noticed that the coffee drink called "Australia Ruibai" in Lucky is called "fragrant white" at Starbucks and "mellow white" in Costa, while it has a cuter name "Xiaobai" on the menu of JPG, a local coffee brand in Guangzhou. There is no doubt that they all refer to the same coffee drink-Flat White Australian White Coffee, which Qianjie baristas like to call it.

With everyone's love of Australian white coffee, we began to sum up its characteristics, so that we can better understand it in production. First of all, baristas hope that when drinking Australian white, every mouthful can drink the perfect combination of milk foam and bottom coffee milk. Only when the milk foam is very dense and thin, and the milk coffee temperature is slightly lower, can you drink every mouthful of milk bubbles. And drink it up quickly before the foam is stratified. Therefore, a cup of Australian white should have the characteristics of super dense milk foam, not too thick milk foam, moderate milk temperature and small cup quantity.

Is there any difference between Australian white and hot lattes?

Friends who have drunk Australian white coffee in the front street should be able to feel that the taste of the coffee will be stronger than the latte, the thickness of the foam will be thinner, and the cup will be smaller, so it will be finished faster.

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 is based on its own Italian coffee beans, and the base is also replaced with a double Ristretto.

What is espresso?

Ristretto espresso means "limit" in Italian, also called espresso espresso. Can be seen as the "limited" version of espresso, usually only the front and middle part of the Espresso, so the taste is thicker and the flavor is more concentrated.

Most of the espresso produced by Qianjie stores are based on Espresso, so Qianjie baristas use standard extracted Espresso as a reference before business. The extraction scheme of each coffee bean will be slightly different. This extraction scheme is the extraction parameters adjusted by the barista before business every day, and is adjusted according to the warm sun mix used by the store.

Qianjie Espresso extraction scheme: 20 grams of coffee powder to extract 40 grams of coffee liquid, taking 28 seconds to 30 seconds. While Ristretto does not change the degree of grinding and the amount of powder, it is also suitable for 20 grams of coffee powder and 27 grams of coffee liquid for 20 to 25 seconds. Because Ristretto has only the front and middle part of espresso, the concentration will be higher than Espresso, the flavor will be stronger, the caffeine content will be less, and the flavor will be more intense with berry acid, wine and caramel flavor.

Parameters of making Australian White Coffee in Qianjie

Qianjie produces espresso using home-baked "sunflower sunflower blend". It is a combination of 70% Honduran sherry coffee and 30% jaga sherry sun-tanned cherry coffee. Shirley's whisky, vanilla and cream flavors with tropical fruits and fermented red cherries make the coffee taste rich and soft.

Qianjie retains the characteristics of small cups, thin milk bubbles and double essence espresso as the base on the fragrant white product. Qianjie production of Australian white will use a ceramic cup with a smaller 200ml capacity than a hot latte and pour in the double Ristretto that has just been extracted. Qianjie thinks that there can't be too much milk, otherwise it will overshadow the aroma of coffee, so the ratio of coffee to milk here is 1:5, that is, about 150ml's fresh milk.

Qianjie hopes that the taste of Australian white will be as smooth as cream and not too "water", and will retain the milk foam layer of 0.3cm, so the milk needs less air than latte coffee, so the foam layer can be so thin. Qianjie thinks that it is best to control the temperature of the milk at 55-60 degrees Celsius, so that it can highlight the sweetness and not be too hot. Finally, the milk will be evenly mixed into the coffee liquid can be tasted.

The Australian White Coffee in Qianjie store shows the aromas of vanilla, cream, chocolate milk, whisky heart chocolate, and sweet and sour berries.

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