Standard latte practice cup quantity extraction parameters suggest what coffee cup is suitable for latte

Latte coffee is a classic combination of espresso and milk. It is delicious caused by the smooth collision of rich alcohol and bitterness, so it has become the white moonlight of countless coffee lovers. But over time, many people have discovered that the cup size of popular lattes will always be larger and smaller in different cafes and even different coffee tutorials. So which one is correct?

Similar to the American style, latte in the broad sense not only does not have strict production standards, but can even refer to many types. For example, coffee brewed in a mocha pot is added with milk, which we will also call "latte." After the freeze-dried powder is dissolved, pour some milk, and it is often called "latte." Even if you add milk to your hand-brewed coffee, it can barely be regarded as a "latte". It even has the nickname "Oulei Coffee"...

Not only that, since everyone has their own favorite taste, these "home lattes" often do not have a fixed parameter. They mainly use the "do whatever you want" and make as many cups as you want. Within the framework of espresso culture, coffee shops produce traditional lattes that need to meet certain requirements.

Many people may think that a coffee shop will choose different cups for different drinks. The primary criterion is only good looks. In fact, in addition to beautiful appearance, if the product is more perfect, the choice of coffee cups is very particular.

Latte coffee cups for serving in the house are usually between early 200ml and 350ml, and most of them are in a wide-mouthed and short-body shape, because this is not only conducive to the fusion and presentation of milk bubbles (pulling flowers), but also plays a better role in aroma diffusion., shortening the path we touch with coffee. If ceramic materials are used, they can also provide better insulation properties for lattes and enhance our perception of the mellow degree and sweetness of milk.

Regarding the selection of latte cups, Qianjie believes that not only needs to consider its impact on taste, but also needs to determine the final cup size based on the main flavor characteristics of coffee.

Putting aside the light baking SOE that emphasizes the flavor of flowers and fruits, coffee shops nowadays generally use blended beans as the basis of Italian style to ensure stable production. If we divide them according to the degree of baking, they can be roughly divided into medium baking, medium baking and deep baking, which also determines the concentrated flavor of Italian style and the final proportion of latte.

Medium-roasted coffee beans are the earliest baked ones, and the flavor descriptions are mostly nuts, cocoa, milk chocolate, or ripe fruit and fermentation. The concentrated Italian flavor extracted into a relatively light taste, less bitterness, and a certain sour taste. Therefore, it is not advisable to add too much milk when making lattes to prevent the aroma of coffee from being concealed;

For example, using medium-baked Qianjie strawberry candy to make lattes, Qianjie will choose an 8-ounce (237ml) ceramic cup, extract 38g of coffee liquor with 19g of coffee powder for 25 to 32 seconds, and stir about 170ml of fresh milk. The milk foam is 0.5 cm thick, and finally the two are blended evenly. The ratio of coffee to milk is approximately 1:4.5. The latte made in this way has the soft aroma of strawberry toffee and white chocolate, highlighting the sweetness.

Medium-to-deep roasted Italian coffee beans are more common. Because they are baked later, they are less sour and have a higher mellow degree. The taste focuses on the aromas of caramel, toast, and roasted nuts. When making lattes, try to highlight the balance., so the proportion of milk can be appropriately increased.

For example, when making lattes from Queen's Manor on Qianjie, a 10oz (300ml) coffee cup is used. First, 20 g of coffee powder is extracted and concentrated for 25 to 32 seconds, and then mixed with 220ml of hot milk. The ratio will be controlled at 1:5.5, so that the strong caramel nutty aroma and smooth hot milk will complement each other in the mouth, forming a 1+1>2 effect.

The deep-roasted coffee beans have undergone a very full caramelization reaction. They have the deepest color, heavy bitterness, and the sour taste has been basically decomposed. The espresso itself has a clear scorched aroma, and the taste is strong and stimulating. Therefore, making lattes can be appropriately increased. Increase the weight of the concentrated liquid, which can dilute the overall coffee concentration (the more water, the lower the coffee concentration), thereby achieving a more coordinated effect with milk.

Qianjie commercial blending is a typical deep-baked Italian beans. If making lattes, Qianjie likes to use a 10oz (300ml) ceramic coffee cup and extract 44g of coffee liquor with 20g of coffee powder at a ratio of 1: 2.2. The same time is 28 to 32 seconds;

Then add 220ml of hot milk with 0.5 cm thick foam, and the ratio of coffee to milk is also 1: 5.5. The latte made in this way has no obvious bitterness at the entrance. You can feel the burnt aroma brought by the deep-baked beans with every bite. With the blessing of milk, the taste is sweet and rich, and it is full of flavor.

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