Osmanthus coffee series that can be reproduced at home! How to make osmanthus latte? How to make a caramel grilled Bree latte? Can osmanthus osmanthus be extracted in a coffee machine?

After several autumn winds, the aroma of osmanthus fills the sky, and it is the golden autumn season to taste osmanthus products. Almost every autumn, Qianjie shares coffee making with osmanthus, because there is nothing more suitable for autumn than osmanthus (if there is, then Qianjie doesn't mention it). So again, this year is no exception. The osmanthus coffee making meeting shared by Qianjie this year is somewhat different from previous years. In addition to the regular osmanthus coffees, there are also several osmanthus coffees that are relatively complex to make but have a unique taste to drink. I have tried all the productions on Qianjie, and it is absolutely delicious! They are all very good! Okay, without saying much, let's let Qianjie share how to make several of the most "autumn flavor" osmanthus coffees!

But before that... But before that, Qianjie will first introduce the materials we will use later. These are all items that can be easily purchased online and offline! They are: dried osmanthus, osmanthus paste/osmanthus syrup, osmanthus oolong tea, white granulated sugar, and cream.

Then, in terms of coffee, the Front Street Conference recommends using medium and medium roasted coffee beans, not too shallow or too deep. Because the fragrance of osmanthus flowers is sweet and fragrant, it will give people a warm and comfortable feeling. Because the caramelization reaction is performed just right, medium and deep roasted coffee beans have calm aromas such as caramel and chocolate, but are not too strong and sour. They can be well matched with the osmanthus aroma to complement each other. So in this article, Qianjie will use Qianjie classic blended coffee beans from the bean list to make coffee. It is a medium-to-deep baked Italian blend bean. It not only expresses the above-mentioned advantages of Qianjie, but also extracts very rich oil.

The last thing to note is that the content shared in this article is not produced by Qianjie stores ~

1. Osmanthus American/Osmanthus Oolong American The first thing to share is Osmanthus American coffee! The production of osmanthus American-style osmanthus adds osmanthus to the regular American-style osmanthus to participate in the production, so that the American-style osmanthus will have an elegant osmanthus aroma in addition to the aroma of coffee itself, which is very good. If you are friends who don't like sweetness or taste too strong, then this osmanthus American style will definitely suit you well.

Osmanthus American production is very simple! Take Qianjie as an example. The parameters used by Qianjie when making osmanthus Americana are the same as those used by regular Americana. The coffee is 40ml of coffee liquor extracted with 20g of powder, which takes 30 seconds, and then adds 180ml of 65°C hot water to dilute.

Then if we want to add the aroma of osmanthus to the American style, we can choose to sprinkle some osmanthus on the powder cake before extraction to participate in the extraction, or add a small amount of osmanthus to soak after the espresso coffee is extracted (2 g, soak for 30 seconds, and finally filter out the osmanthus), so that the American style will have the taste of osmanthus, which is very simple ~

Then there is the "variant" of osmanthus American coffee, osmanthus oolong American style. Osmanthus Oolong American style replaces the water in osmanthus Oolong tea. Compared with the former, osmanthus Oolong American style not only has a stronger osmanthus flavor, but also has the fragrance of oolong tea. Then we don't need to soak osmanthus oolong in the American style, but soak osmanthus oolong tea. However, it should be noted that the concentration of osmanthus oolong tea brewed cannot be too high, otherwise the coffee we make will have obvious bitterness, and the tea itself is also a drink with a refreshing effect. If it is brewed too strongly and then superimposed on it, friends with low caffeine resistance may open their eyes until dawn.

Therefore, everyone can pay a little attention to the concentration when making tea. Here on Naqian Street, 200ml of hot water is used to soak 5g of osmanthus oolong tea. The water temperature is 85°C and soak for five minutes. Five minutes later, pour 180ml of osmanthus oolong tea into an American cup, and then pour 40ml of espresso liquid. A cup of osmanthus oolong American is done!

If we want to make the coffee look more beautiful, we can sprinkle a little dried osmanthus on the surface of the coffee, but be careful not to sprinkle too much, because this will affect the taste and greatly reduce the drinking experience (such as the picture below).

2. Osmanthus latte is followed by osmanthus latte. Osmanthus latte is the same as osmanthus American style. It only needs to add osmanthus to the original latte and soak it to create the aroma. However, the object of soaking osmanthus is not espresso, but milk. Because if concentrated osmanthus flowers are soaked, the aroma of osmanthus flowers will be easily concealed by milk. One is that the aroma from concentrated soaking is not strong enough, and the amount of milk is relatively large. After all, it is necessary to balance the bitterness of coffee. Therefore, we need to use milk to soak osmanthus flowers!

Because the aroma of osmanthus flowers needs to be mixed in large quantities with milk, the brewing time will be longer, which is also related to the lower temperature of the milk. Generally, when making osmanthus latte, Qianjie uses 5g of osmanthus with about 210ml of milk, hermetically and refrigerated for 4 hours, then takes out and filters it when the time is up, and then follows the steps for making the latte. The latte made in this way will have a strong aroma of osmanthus, coupled with the aroma of milk chocolate and nut cream of the coffee itself, which will be strong and have a rich sense of hierarchy. Just because the flowers themselves will have a certain bitterness, if you are friends who cannot drink bitterness, the Qianjie Association recommends adding a little syrup on this basis to neutralize the bitterness of the coffee. About 5ml will make the coffee easier to taste.

Of course, if we find this too troublesome, we can also directly add osmanthus syrup to the coffee and make a cup of osmanthus flavored latte directly. The specific parameters are: 200ml of milk at 65°C, 40ml of espresso liquid, and 12ml of osmanthus syrup. Similarly, according to our preferences, we can choose to sprinkle osmanthus on the surface of the latte for decoration, but we should also pay attention to not sprinkle too much osmanthus to avoid affecting the taste.

3. Caramel Roasted Bree Coffee (Osmanthus version) Finally, this osmanthus coffee that Qianjie wants to share will have more procedures to make, but it will definitely be worthy of your efforts in terms of aroma and taste-osmanthus version of caramel Roasted Bree Coffee, find out ~

Caramel-roasted Bree coffee is a very popular practice in recent times. It adds whipped cream and roasted caramel to the latte. In addition to tasting the aroma of coffee, it also has the soft touch and mellow taste brought by cream, as well as the crispy caramel! From top to bottom are three completely different experiences, with a very layered feeling! The osmanthus version of the caramel roasted Bree coffee adds osmanthus and related ingredients to it, adding a layer of osmanthus aroma to the whole and making the layers richer. In addition to the materials used in the latte itself, the materials we need to prepare are: white sugar, musket, osmanthus sauce, osmanthus syrup, and cream. Let's whip out the cream first! Before sending, we first add a small amount of osmanthus syrup to the cream to give the cream itself the aroma of osmanthus! Since Qianjie does not like sweetness, less syrup will be added here. 100ml of cream is added with 8ml of osmanthus flavored syrup.

Whisk until the cream is half-solidified and set aside! Then we followed the steps of making a hot latte and started extracting espresso and whisking milk (instead of whisking the milk foam, just heating it), and then we started assembling the materials in the cup. The first thing to pour in is 8ml of osmanthus sauce. (If you make ice, you need to increase the amount of osmanthus sauce by about 7ml. Also reduce the proportion of milk and add ice cubes, just like an iced latte)

Then add milk (200ml), espresso (40ml), and whipped cream (appropriate amount). Then evenly spread a layer of white sugar on the surface.

After the white sugar is laid, we can take out the musket and bake the white sugar!

You can stop roasting the skin to brown, and then decorate it according to our preferences. A cup of caramel roasted Bree latte (osmanthus version) with rich layers and very delicious layers is ready!

Before drinking, we can taste the different parts of the delicious food in small sips, and then stir it evenly with a spoon to feel the taste after fusion. It's really good. I recommend it to try it ~~(But friends who don't like sweetness, it's better to put less sugar. ha)

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