What is the difference between Ole coffee and latte? How to make French milk coffee? What does Ole mean in French?

When we mention the word "milk coffee", Qianjie believes that what comes to mind is a variety of combinations of Italian concentrate and milk. After all, the birth of Italian milk coffee has a long history, and has long been deeply rooted in the hearts of the people because of its high popularity.

But in fact, milk coffee is not just Italian milk coffee. Long before espresso was born / popularized, a milk coffee made of black coffee and milk had been popular in Europe for a long time. Although its richness in all aspects is not so high compared to Italian milk coffee, it also has its own unique charm. And it is the protagonist of Qianjie today's article-Olei Coffee.

What is Ole Coffee? O'Lei Coffee is transliterated from "Caf é Au Lait". In French, "Lait" means milk. Together, it means milk coffee. In France in the 17th and 18th century, Ole coffee was very popular and was an indispensable part of the breakfast table in almost every family because it was easy to make. At that time, the convenient way of brewing coffee by hand had not been invented, so people at that time used the very traditional way of brewing and soaking coffee. The former uses hot water to wash the coffee powder continuously to get the coffee liquid, while the latter is the familiar immersion extraction (directly soaking coffee powder or boiling coffee powder with water, and finally filtering with flannel filter cloth). After getting the coffee liquid, add the same proportion of milk and mix well, and a cup of French milk coffee is finished.

Interestingly, similar milk coffee products appeared in Austria and Hungary, which are adjacent to France, at the same time. In Austria, in particular, the story of Kochsky, the founder of the Blue bottle, is already familiar (he created the Blue bottle with a reward for his meritorious service, and then made the move of adding milk to his coffee, known as the "Father of Milk Coffee"). The front street will not be described too much here, or we will talk about it next time. But now we know that Oulei coffee is more of an improved version of Japan, because the original drink is too light, so when the production of Olei coffee was brought home by the Japanese, it was improved immediately. From the increase in the concentration of coffee to the adjustment of the proportion, Ole coffee has become more full-bodied and silky.

It is believed that many friends in Qianjie have tried the production of Oulei Coffee. Although I do not know the result of the production, we can know from the feedback from the guests and friends that most of the Oulei Coffee made by most friends are not very agreeable! Either the taste of the coffee is not prominent enough, or the sense of water is too heavy and thin, and there is no layer to drink. It doesn't matter. Let's share the way the classic Japanese Oulei coffee is made in front of the street today. The Olei coffee made in this way not only tastes outstanding, but also tastes good and tastes good, so it should be quite suitable for you in front of the screen! So first of all, let's take a look at the premise of making Ole coffee taste good.

Premise: the choice of coffee beans because the concentration of coffee base used by Ole Coffee is not as high as espresso, so if we choose some coffee beans with weak flavor or fresh blend as a whole, then the taste of coffee will be easily masked by milk. Therefore, in the choice of coffee beans, we had better choose some stronger flavor, or deeper roasting.

Deep-roasted coffee beans will have more caramel reaction of the scorched aroma, at the same time will be more mellow in the taste, can well resist the taste of milk. For example, Indonesian gold Manning and Brazilian Queen Manor, which are often mentioned in Qianjie, are excellent "contestants" in this case; if we do not want to be so bitter, then we can choose some coffee beans that are slightly lightly roasted but with outstanding flavor. these beans are highly fermented when processed. For example, Mozart in Costa Rica, grape dried honey treatment of its outstanding flavor while also high sweetness, not only not easy to be masked by the taste of milk, but also very consistent with the taste of milk. Here is just an example, you can use the same type of coffee beans by yourself. Without saying much, let's officially start our sharing today.

The whole operation process of classic Japanese Oulei coffee is very simple, as said in front of the street, only need to extract a high concentration of hand-brewed coffee, and then mix in the same proportion of milk. The coffee beans used this time are the Costa Rican Mozart mentioned above, and the parameters are as follows:

Amount of powder used: 20g

Ratio of powder to water: 1:10 (total water injection 200ml)

Degree of grinding: 85% overscreening rate of No. 20 screen, 9-scale grinding of ek43 (slightly finer than conventional hot impact grinding)

Water temperature: 92 °C

Use filter cup: V60

Use milk: 160 ml, 60 °C

As usual, we first use twice the amount of water (40ml) of powder for steaming for 30 seconds.

When the steaming is over, 80ml hot water is injected in a circle from the center to the outside, with a small flow throughout the whole process, delaying the extraction time of coffee as much as possible.

When the hot water has infiltrated, we still use a small flow to inject the remaining 80ml hot water, but this time focus on the center of the powder bed; when the hot water is fully permeated, move the coffee aside (extraction takes 2 minutes 05 seconds).

Next, we heat the milk to about 60 °C, just to activate the sweetness of lactose.

When the heat is over, according to the classic Japanese Ole coffee, we can take the final step: mix the milk and coffee from high altitude. As shown below:

It is said that the addition of such a step will make the coffee taste more silky (like Hot Tea, HK Style, "knock" out the silky taste), and the resulting foam can increase the coffee's touch and layers. Then when we are finished, we can taste and drink it.

As soon as you take a sip, the first thing you feel is the dense touch of foam, followed by coffee itself. Mozart's own flavor is very outstanding, in the combination of milk after the front street to feel the aromas are: sweet orange, sweet-scented osmanthus, raisins, and faint fermented fragrance. It's so sweet that it doesn't go against mixing with milk at all. The taste is not thin, but it will not be too mellow, giving people a very soft, silky feeling. Just... It is a bit similar to Hot Tea, HK Style (in terms of taste). No kidding. You can really give it a try. For friends who do not want to drink Zhai coffee and do not want to drink too heavy Italian milk coffee, O'Lei coffee is really a very good choice!

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