How to make Italian latte! How much milk does a standard latte use/what should the ratio of coffee to milk be?

Generally, we will follow the parameters in a certain formula to brew a pot of coffee, such as what kind of grind to use, what kind of water temperature, what proportion, and how long to extract, in order to be able to make the pot of coffee. The taste is controlled within the range generally considered to be good to drink.

In addition to single-item coffee, formulas are often used in the production of espresso. Similarly, the purpose is to be able to make delicious food that suits public tastes. So what Qianjie wants to share with you today is the formula used to make a delicious latte, because some time ago Qianjie shared the ratio of latte coffee, and then a friend reported that it was always less than good, so I will discuss it in detail today.

The concentration and extraction rate of formula coffee that can make a delicious latte are the main elements controlled by the parameters in the formula, because they are the two key factors that determine whether a cup of coffee is delicious or not. No matter what kind of coffee, as long as the concentration and extraction rate are controlled well, this cup of coffee will be difficult to taste bad. Of course, the premise is that the concentration and extraction rate are in line with your preferences. For lattes, there are two sets of formulas we need to know. The first is the extraction formula for espresso, which is very important because the taste and taste of lattes are largely affected by espresso.

The formula used for extracting espresso from Qianjie is usually a powder-to-liquid ratio of 1:2, and the extraction time is controlled at about 30 seconds. The reason why the powder-to-liquid ratio is 1:2 is because the espresso coffee we extract can have enough concentration. Since there will not be too much water, when we use such high-concentration coffee to make lattes, the coffee we get will not taste weak, and the taste will not be thin; and the extraction time should be controlled at about 30 seconds is to allow the coffee to obtain enough extraction! Although many friends also use a powder-to-liquid ratio of 1:2, the final product, whether concentrated or latte, has a faint taste, thin taste, and even has some unflattering sharp sour taste. The reason for this is that the extraction rate of coffee is not enough. Because it is not sufficiently extracted, many substances cannot be dissolved from the coffee.

Therefore, we need to control the extraction rate by controlling the time. About 30 seconds is a range where espresso coffee with a powder-to-liquid ratio of 1:2 can be relatively extracted. The main factors that control the length of time are the grinding degree and amount of coffee powder. The thicker the coffee powder is ground and the less the amount of powder, the shorter the extraction time will be, and vice versa, the longer it will be. Take Qianjie as an example. The Italian coffee beans used in Qianjie are a classic Italian mixture of medium and deep roasting in the bean list. When using them to extract espresso, the amount of powder used in Qianjie is 20g, and the extraction time is 30 seconds. The coffee solution is 40ml. The concentrated concentration extracted in this way will be about 12%, and the taste will be rich and balanced. The flavors of chocolate, nuts, caramel and other flavors can be well displayed. Even if a latte is made based on it, it will not be inferior.

After talking about the formula used for extraction and concentration, the next step is the formula for coffee and milk, or the ratio will be more precise. The ratio of coffee to milk determines the taste of the latte. If more milk is added, the coffee taste of the final latte will easily fade. If more milk is added, the coffee taste of the final latte will be stronger, making it difficult to drink. If you make it for yourself, adjust it according to your preferences. But if your latte is to be produced for customers, Qianjie will still recommend that you make it according to the general taste of the public or the "look" that people think a latte should have.

Generally speaking, most people think that the taste of latte is that the taste of coffee and milk can be balanced. The taste of coffee is neither too prominent nor completely concealed by milk, and the sweetness is high. To make such a latte, we need to add a lot of milk to the coffee to balance the strong coffee flavor. Take Qianjie as an example. The concentration of Qianjie is as mentioned above. It is made using a medium-deep baked Qianjie Italian classic combination. The taste is mainly baked aromas such as chocolate and caramel, which is relatively strong. When making lattes, Qianjie adds 200ml of milk to the concentrate to balance the bitterness of the coffee, which is made in a ratio of 1:5.

The latte made in this way has a very outstanding sweetness. The flavors of coffee and milk do not conceal each other and complement each other. Not only that, but the taste is also full and smooth, which is very good. If the coffee beans you use are lightly roasted, then Qianjie will recommend that you use a larger ratio to make it, such as a ratio of coffee to milk of 1:4.

Because the taste of lightly roasted coffee will not be as strong as that of deeply roasted coffee, once too much milk is added, it will easily conceal the taste of the coffee. Therefore, we need to properly control the amount of milk to avoid over-covering. The performance of coffee. In addition, when using medium and light roasted coffee beans to extract and concentrate, we'd better adjust the extraction rate, especially when this concentrate is to be used to make lattes, it's best to extract the substances in the coffee beans. More. In this way, the taste of coffee will be more balanced, not too sour, and not too abrupt contrast with milk.

If you want to make an iced latte, you just need to reduce a little milk on the original basis, and then add 80 to 100g of ice cubes. It's very simple ~

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