How to make butter American/butter latte/butter Dirty coffee? Is hand-brewed coffee good with butter?

In the past two years, a certain brand of small butter latte captured the hearts of many friends with its delicate taste and strong creamy aroma. Everyone began to match butter with various coffees, and successfully developed many different versions. Today, Qianjie organized these specialty butter coffees into a chapter. If you want to drink, come and copy your homework.

Let's first look at a negative example: "Butter brushed coffee"

When making Italian concentrate, first place the whole piece of butter on the bottom of the handle and then extract it directly. Under high pressure, hot water will "force" the butter out of the gap in the powder bowl, thus forming a "drawing" effect. This method will lead to insufficient extraction of the coffee powder cake, and secondly, the butter will not be dissolved. After completion, butter may still stick to it, and the coffee will not taste good.

Butter is the product obtained after separating the cream and skimmed milk in milk, allowing the cream to mature, stirring and various operations. The earliest use of butter was mainly to flavor food in cooking. As it was added to more foods, there was gradually a "butter + coffee" combination.

The butter has a velvety texture and comes with the burnt aroma of popcorn and toast after heating, so it is suitable for pairing with hot drinks. It is best to use deep-baked beans with caramelized flavor for coffee, such as Front Street Commercial Blend, Front Street Classic Blend, Front Street Basic Blend and other Italian beans with rich oils, as well as caramel, roasted hazelnut, cream cookie and other flavors. Here, a very cost-effective Front Street Basic Blend is used.

Butter American

This is the easiest method. Just add a proper amount of butter to the American style (Italian concentrate + water, you can also use a mocha pot or American drip filter) to make a new combination.

First take 5g of butter block and place it at the bottom of the cup, then add 20g of Qianjie basic coffee powder to extract and concentrate 40g for 28 seconds. Stir slightly with a spoon to help melt the butter. Finally, add 160g of hot water to 40g of coffee liquor at a ratio of 1:4.

It can also be done like Qianjie, by preparing 160g of hot water first, and then pouring it on the butter with concentrated water to complete it.

The American-style butter made in this way adds an extra layer of smoothness and the aroma of cream melon seeds to the original black and caramel flavors, making the entire taste rich. However, you will feel greasy after drinking it, so it is best to drink it with bread, nuts and other foods.

butter latte

While surfing, Qianjie found that many tutorials on butter lattes use special butter milk, but like Ice Bock, it is difficult to buy directly on ordinary shopping platforms. In contrast, butter, as a water-in-oil milky substance, can be well mixed into coffee after melting at a certain temperature, and there is no separation of water and oil. Therefore, butter is more recommended when making. Here are two options for butter lattes:

The first method is to first pour 200ml of fresh milk into a flower jar, add 10g of butter at a ratio of 1:20, and melt it with steam (make it at home, you can also heat it in a microwave oven);

The second method is to first add 10g of butter to the bottom of the coffee cup and melt it with concentrated residual heat.

When ready, take 20g of Qianjie basic coffee powder and extract 40g of concentrated coffee powder for 28 seconds, simultaneously beat the (butter) milk to about 55 ° C, and finally blend evenly (pull flowers) to complete.

With the help of butter, the hot latte has a silky creamy texture at the entrance. It has a strong aroma of nuts, cheese and cocoa. The taste is very full. The shortcoming is that the taste is too greasy. After drinking it, it feels like eating a large piece of cake.

Butter Dirty

We all know that a freshly made cup of Dirty is an independent state of hot coffee on the top and iced milk on the bottom. Therefore, to solve the problem of butter melting, you need to "embed" it between the two.

First, prepare 160ml of iced milk, then completely melt 3 to 5 g of butter (if conditions permit, add the same amount of light cream to prevent the butter from being solidified so quickly), then pour it into the milk, and start to pick up 20g of Qianjie Basic Italian blended coffee powder extracted in 24 seconds to concentrate 32g. Pay attention to shortening the distance between the handle and the milk level when making, so that the concentrate and oil fall more completely on the surface.

Since there is a layer of butter that is not very fluid between the concentrate and the milk, you should take a big gulp when drinking it, so that you can feel the bitter and burnt aroma of the upper layer of coffee at the same time with the first sip, and the soft and soft in the middle. A touch of greasy, and the lower layer is the sweetness and coldness of fresh milk. The taste is very stimulating, but you must drink it quickly, otherwise the concentrate will penetrate down and the coffee will lose its sense of hierarchy.

Butter hand-flushing

In addition to espresso, Qianjie found that there is also a method in Japan of adding butter to hand-brewed coffee. They believe that this can bring about the mellow feeling of deep-roasted coffee and enrich the overall hierarchical tonality.

The coffee beans were selected from Qianjie.PWN Gold Mantelin, which was roasted deeply, and paired with Kalita fan filter cups. Take 15g of coffee powder. The powder-to-water ratio was 1:15. The grinding degree was 70% on the China No. 20 standard sieve (11 grids on EK43s and 28 grids on C40). The water temperature was 86℃, and the water was filled in three stages.

First steam with 30g of hot water for 30 seconds, then slowly inject 120g of hot water in a large circle, until the water level gradually begins to bottom out, then slowly inject the remaining 75g in a coin-sized circle, waiting for all the coffee liquid to drip. Finally, get about 200g of coffee liquor, add 5 g of butter at a ratio of 40:1, stir and melt, and you can start enjoying it.

(Demonstration map, non-physical)

The herbal aroma of Qianjie Golden Mantelin and the popcorn aroma of butter come to your nostrils. The taste of caramel, herbs, nuts, and smooth creamy feel, with a mellow and sticky feeling.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473