What is the capacity of a hot latte cup? How much milk does a 10-ounce latte taste good?

As one of the drinks with the widest audience, lattes can be said to be a must for every coffee shop, from world chains to exquisite independent stores.

I believe we already know the structure and taste of this cup of espresso, and we also know that it is simple to add a certain proportion of milk to the concentrate and improve the appearance and taste by controlling the temperature and flower pulling.

However, although the latte is very popular, its formula and proportion are always tailored to local conditions. when we walk into different coffee shops, there is often a significant difference in the quantity of the same latte, such as the one made in front of the street. There are also small cups that can be drunk in three or two mouthfuls. This makes us wonder why they are all called lattes. Why is there so much difference?

In a broad sense, latte is a coffee drink based on Italian concentrate and mixed with milk. Although the concept of "coffee + milk" has existed for centuries, it is difficult to give a clear definition because of the differences in geographical environment, cultural habits, food taste, industry development and other factors.

Looking up the data on Front Street, it is found that throughout Europe, there are many forms of classic milk-based coffee drinks, including caff è latte latte in Italy, Milchkaffee in Germany, caf é con leche in Spain and caf é au lait in France. Although Europeans had the habit of mixing coffee and milk as early as the 17th century, the words "coffee" and "latte" dates back to the 1860s.

The then American writer William Dean Howells (William Dean Howells) first used "Caffe e latte" to describe a mixed drink of milk and coffee in his Journey to Italy published in 1867. He believed that lattes originated in Italy, which is frequented by American tourists. Although coffee was popular all over the world at that time, because espresso machines were not yet available, the way people brewed lattes was more "primitive" by pouring hot milk into espresso brewed in mocha pots or other utensils.

With the invention of the espresso machine, steam bars used in flower drawing were added to the equipment around 1903, but at that time they were not responsible for dispelling milk bubbles, but were used to heat milk, so the broad sense of "latte" has not yet got the chance to make its debut.

Until the 1950s and 1960s, Italians who immigrated to the United States came to the local shop with coffee machines to make a living. Do as the Romans do. In order to cater to American tastes, a California cafe called Caffe Mediterraneum added more "latte" (Italian for milk) to the traditional cappuccino to make its taste softer. The more milky cappuccino was put on the menu as a new category and named "Caff è e latte".

It was an era when coffee culture was quietly on the rise. The streets of Seattle in the United States were covered with all kinds of coffee shops. As someone began to make beautiful and exquisite flower patterns on lattes, this soft drink with the stimulation of espresso and sweet milk became really popular, and with the rise of both chain brands and independent stores, as well as the spread of flower drawing art, it spread all over the world.

Today, with its first impression and balance of milk and coffee, lattes have become an irreplaceable signature product in countless cafes. Compared with Australian white, O'Lei and other milk cafes full of local characteristics, lattes can be said to be a drink that can adapt to the development of the coffee industry. At the same time, because of its strong plasticity, it is not only deeply loved by consumers. It is also the first choice for baristas to develop new products, so it can always be active in people's line of sight.

In the era when coffee just entered the Chinese market, cafes generally used deep-baked mixed beans as Italian bases, when baristas made lattes not only to give customers a taste of milk, but also to highlight the strong aroma of nutty caramel in the coffee. The two cooperate with each other without masking each other's taste. In order to balance the stimulation and heavy concentration, it is necessary to add a lot of milk in proportion to achieve this effect, so it is suitable to be produced in large cups.

In the past, a hot latte in a street store used to be a double concentrated base, mixed with steamed milk from 240ml, and made from a 10-ounce (about 300ml) large ceramic cup, which not only had the aroma of warm sun coffee beans, but also had the flavor of Chocolate Cookies against the hot milk, while providing us with a full sense of fullness.

Unlike in the past, the latte on the menu now has a different appearance according to the location of the store, the type of coffee beans, the type of milk, and even the material and shape of the cup. It can be hot or cold, sweet or salty, and when paired with different accessories, it can also give rise to more new products, such as peanut lattes and sweet-scented osmanthus lattes carved in front of the street.

When some coffee shops want to pursue a certain style, they will use lightly roasted beans as the base, while emphasizing the uniqueness of the origin or variety, such as SOE, which has become more popular in recent years, or the combination of two single products as a selling point, of course, the price will be on the high side.

At such times, once the proportion of milk is too large, it is easy to mask the already soft aroma of espresso, making the latte taste only "latte", so such stores will prefer smaller cups to produce rather than large bowls, highlighting the role of coffee by reducing the proportion of milk. In fact, if you only look at the amount of cups, they are actually more in line with the setting of piccolo coffee than traditional lattes. After all, they always feel "unenjoyable" after drinking.

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