Lucky essence Australia Ruibai what is the good coffee? the difference between Australian Ruibai and cappuccino

When the temperature drops in winter, the production rate of hot milk curry in Qianjie stores will be greatly increased, including latte, cappuccino, Australia white and so on. Compared with the other two classic drinks, Australian White Coffee is the "new Internet celebrity" in recent years. Most partners know this drink through chains such as Starbucks or Lucky, which will be called Furei White and Australia Ruibai in the menus of these stores.

What kind of coffee is Orebai?

Australia Ruibai comes from New Zealand and Australia, and Australians call it Flat White. Before the 1970s, coffee shops in Australia used French kettles, manual filtration and other ways to make black coffee. In the early 1970s, Italians brought espresso machines to Australia to officially start a new wave of coffee.

It is said that Australia Ruibai was born because the barista accidentally beat the milk foam too thin when producing a cup of hot milk coffee, but insisted on producing it. Unexpectedly, the guests liked this thin milk coffee drink very much. Later, according to its level with the cup, it was named flat white coffee (Flat White).

The original purpose of the birth of Australia White is to hope that when drinking, 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 temperature of milk coffee is slightly lower. In order to drink every mouthful of milk foam, and drink it up quickly before the foam is stratified. Therefore, when making Australia-Ruibai, first of all, there must be super dense milk foam, and secondly, the milk foam should not be too thick, moderate milk temperature and small cup quantity.

The base of Australia White is essence espresso.

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.

Essence espresso Ristretto means "limited" in Italian, and espresso can be seen as a "restricted" version of espresso, that is, only the front and middle part of the Espresso. Since most espresso in stores are based on Espresso, front street 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.

Pour the extracted coffee liquid into a cup with a capacity of about 200ml prepared in advance, and pour 150ml's milk into the milk jar. Milk needs less air than lattes, the foam layer is thinner and denser, and the temperature is better controlled at 55-60 degrees Celsius. Finally, the milk will be evenly mixed into the coffee liquid, whether you pull flowers or not. The Australian white on the front street shows the aromas of vanilla, cream, chocolate milk, whisky heart chocolate, and sweet and sour berries, with mellow aromas and a long finish.

Which tastes better, Oreb or cappuccino?

People who often drink milk coffee should have noticed that Australia White, Hot Latte and Cappuccino, these three common drinks are only made of Italian concentrated and beaten hot milk, but have long had different tastes, textures and shapes.

Usually, the thickness of the milk foam is the main reference factor for us to distinguish between Australia white and other milk coffee. Baristas produce cappuccinos made from a cup of Italian concentrated coffee and thick milk foam, which is generally 1~2cm-thick "hamburger". You must inhale the foam before drinking the coffee liquid. Latte foam will be a little thinner about 0.5cm thick, you can drink every sip of coffee and milk foam blend taste.

In order to better drink the coffee liquid, emphasizing the smooth and smooth "velvet" texture, the Australian white milk foam is the thinnest. Some baristas hope that the Australian white produced will not be affected by the taste of the oil, and even filter out the milk foam layer, leaving only the coffee liquid. So in the early days, there is no fixed numerical indicator of how thin the milk foam layer is. As this drink becomes more and more popular, in order to distinguish it from the regular hot latte and cappuccino, the thin foam thickness of Australia White is defined as about 0.3cm~0.5cm.

Qianjie thinks that everyone has a unique preference for coffee, so there is no better way to say, just choose the type of coffee you like. If you want a balanced taste of coffee and milk, you can choose a hot latte; if you want to drink the full aroma of coffee beans, it is recommended to order a cup of Australian white coffee; if you want both a strong coffee flavor and a thick milky taste, cappuccino is perfect.

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