The main points of making Australian white coffee, the proportion details, how does Australian white properly foam and blend the flowers?

Many baristas will inexplicably reach a consensus: if you want to distinguish the quality of a coffee shop, you can just order a cup of Australian white. If Australian white is well made, other coffees will basically be above the standard. When asked why, these baristas replied: Because this is the most "wrong" milk coffee.

The most controversial espresso

Australian White can be said to be a coffee with inconclusive conclusions from its origin to its production. The debate between Australia and New Zealand about the true origin of Australia and Belarus is still divided, but no matter who invented it, we only need to know that it is a cup of milk coffee from the southern hemisphere.

As for the definition, Australia and Belarus also have no clear concept, so every coffee shop has its own "exclusive secret recipe", but no matter how it changes, it is generally inseparable from three key points: less milk, thin milk foam, and strong coffee flavor. When making it, baristas will reduce milk and control thin milk bubbles to highlight the aroma of coffee beans. Therefore, compared to lattes, Australian White is not only a small cup, has a stronger coffee flavor and a thicker taste. It sounds more like an "advanced version of latte."

It is not easy to control the thickness of the milk foam

Like lattes and cappuccino, Australian white milk foam pursues smoothness and delicacy. The difference is that it has to be thin.

Anyone who has frothed milk knows that the thickness of the milk foam is controlled by the air intake time (air intake amount) of the steam bar. The cappuccino with the thickest milk foam needs to be supported by at least 1.5cm high drum to blow the milk. The air intake time is the longest, about 4 to 5 seconds; Latte pursues a balanced taste and will control the thickness of 0.5 to 1cm, and the air intake time is about 2 to 4 seconds;

Because the milk foam in Australia is light and thin, the intake time must not be too long, otherwise it will easily turn into a latte, and you will not be able to feel more coffee grease in the first sip. In order to allow customers to drink the cream smooth but not too watery Australian white, the thickness of the milk foam when produced on Qianjie is uniformly 0.3cm.

In this case, it is generally only necessary to breathe in for 1 to 2 seconds, and after emitting two "squeaks", the steam stick can be sunk into the milk, and then a whirlpool can be created as soon as possible to spread the milk tightly until the temperature reaches 50~55°C. Due to the small amount of air intake, we will hear a relatively harsh sound during the killing process. When the flower jar is shaken, the bubbles can take on a reflective surface, which means that the milk foam is qualified.

Because the milk foam is thin, it is difficult to pull flowers

There is a saying on our Front Street that an editor who cannot draw flowers is not a good barista. Even if he cannot make every cup of coffee exquisite and beautiful, he must ensure that the flower shape is correct and the pattern is clear before he can produce it. Australian White is the coffee with the highest failure rate of drawing flowers.

As mentioned earlier, the milk foam of Australia White is the thinnest, and its purpose is to allow us to better feel the taste experience brought by the fusion of coffee and milk. However, in terms of production, the thinner the milk foam means the less supporting surface on the upper layer. When blending, the milk liquid is more likely to sink to the bottom, and the foam will float everywhere with the flow of the liquid, which will lead to the result of the pattern being distorted when pulling the flowers.

Because of this, many Australian whites made by baristas usually do not have complex patterns, but are more simple patterns. Only contestants or high-level players will show their strength in this regard.

A uniform blend of milk and coffee

A good dish requires selecting the ingredients and reasonable matching. In the same way, excellent Australian White first requires good beans and matching milk, and in addition, the degree of integration between the two.

Since Australia White does not have much milk to cover up and highlights the coffee flavor, we can feel the quality and characteristics of the beans at the first time. The attentive coffee shop will also select milk based on the style of its own Italian beans, and then go through multiple debugging to get the best ratio.

For example, using Qianjie's boutique Italian blend to make Australian white, we will only take double Ristretto in the front and middle sections as the base (the parameter is 20g coffee powder to extract 30 g coffee liquor, the extraction time is 22-25 seconds), and then mix it with 160ml of bright fresh milk.

When the concentrated and hot milk are ready, and then the two are blended evenly, Qianjie will first gently inject the hot milk into the coffee, then raise the flower jar to maintain a small water column, and use the gravity of the milk liquid to evenly draw a circle on the oil. Stir, then lower the flower jar and push out white lines vigorously. All steps are completed in one go, and a cup of Australian white is born.

The Australian white made in this way has a smooth surface and a clean pattern, which means that the degree of fusion is high. The pulled flowers are still clearly visible at the end of drinking. The entrance temperature is moderate. You can drink roasted hazelnuts, dark chocolate, and baked toast brought by Qianjie's high-quality blended beans. Flavor, the aroma of oil is accompanied by a little sweetness of milk. It is mellow but not too bitter, and the overall level is rich.

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