The right steps for lattes pictures explain in detail what are the success factors of a good latte

Latte coffee is usually cited as an example when introducing italian coffee briefly in front street. Its composition is very simple, just coffee, milk and a little foam. There are also many ways to do it, including making some simple flowers.

But few detail the most important sensory experience of a latte. This is actually the most basic thing to drink. If you've tasted lattes from dozens of coffee shops, you'll notice that although they're all called lattes, and they're all espresso and whipped milk, there's a difference in sensory experience. One of the most important reasons is the choice of coffee beans. Now the more intuitive contrast is that there are many coffee shops will now provide customers to choose different coffee beans to make latte, the coffee taste naturally will be different, for example, the traditional mamba mix made latte is burnt fragrance rich, cocoa caramel wind; and some shops more commonly used Ethiopian beans SOE latte will appear milk sweet, floral; two completely different styles. The second point is milk, fresh milk alone on the market is more commonly used on 7-8 kinds, according to the milk evaluation of the front street, some milk appears watery, not full enough; some milk flavor, and coffee with each other; some milk flavor is too heavy, take the taste of coffee; there are some mellow, fragrant and delicious.

The third point is the part of extracting espresso coffee. The difficulty is not how to operate (powder distribution, powder pressing, etc.), but the extraction scheme. The last step of many coffee shops debugging espresso coffee is to test whether the latte made is good as a standard, because it does not mean that the espresso performance has no problem, which means that the latte must be good. Latte-based milk coffee and American coffee are the drinks that coffee shops now produce more, so the right espresso should be used as a benchmark for the taste of these drinks. Limited by the capacity of the cup and other reasons, Qianjie in the test of espresso coffee solution 20 grams of powder extraction 40 grams of coffee solution performance is relatively rich, full of layers. When it is used to make latte, it shows bitter taste and insufficient taste. When it is adjusted to 20g powder extract and 35g coffee liquid, the latte coffee produced has full taste and brown sugar taste of cream chocolate.

The fourth point is the delicate degree of milk foam, which will affect the taste and fusion effect; it is easy to master the vortex rotation rhythm of the steam stick. If there is no need to pull flowers, milk foam can not be sent, directly heated milk, taste is the same.

Fifth, the fusion of milk and espresso, the general fusion method is clockwise stirring, left hand coffee cup, right hand pull flower jar, from three o 'clock to six o' clock direction began to circle. Circle when you can choose milk tank or cup to circle, remember not to rotate both at the same time! In case the tempo isn't right and milk and coffee start fighting, you'll get a latte full of bubbles.

Basically, a good latte is made in this way, among which the more important ones are coffee beans and espresso extraction solutions. When you know that, you'll be able to figure out next time why a latte tastes bad.