The practice of latte coffee simple latte practice

The characteristics of latte:

1. The unique combination of syrup, milk, milk foam and coffee; milk blends the strong taste of espresso with its unique delicacy and gentleness

2, the cup tilts left and right, shaking, the middle coffee will also shake, seems to be dancing, mysterious hazy beauty.

The utensils and materials of latte coffee

The right amount of deep-roasted coffee beans (about 7ml coffee powder per cup standard), Italian coffee maker, syrup

The method of latte:

1. Soak the cup (warm cup) in hot water to raise the temperature and then pour out the excess water for use. A simpler way is to place the coffee cup in the heat storage area of the Italian coffee machine, where the temperature of the cup is enough for extraction and concentration.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler and flatten the coffee with a powder press, then buckle the filler to the extraction port of the Italian coffee machine to extract ESPRESSO. When extracting, pay attention to keep the extraction mouth close to the wall of the mark cup as far as possible, so that the grease of ESPRESSO can be formed more completely. According to the actual filling pressure, the extraction time is generally 20-25 seconds. The amount of extraction is 30ml.

3. If you are making an original latte, you can add chocolate syrup to the extracted ESPRESSO. According to your personal taste, it is generally 6 to 8 milliliters more moderate. If you make other lattes, such as vanilla lattes, add vanilla syrup and pay attention to it as before. Take the right amount of milk and put it under the steam nozzle of the espresso machine to make a high-temperature mixture of milk and foam. Try to control the temperature, more than 90 degrees may cause the milk to boil, so that all the bubbles will be destroyed.

4. Shake the mixture of milk and foam up and down so that the foam is concentrated on the top as much as possible, so that it is easier to control the proportion. Scrape off the thicker foam with a spoon, and the thicker foam will destroy the taste and affect the shape of the final finished coffee.

5. Shake the right proportion of milk and foam mixture so that the foam and milk are fully integrated.

6. Finally, pour the milk and foam homogenizer into the ESPRESSO, control the flow to pull flowers, so as to complete a cup of Italian latte.

Simple lattes:

1. Nestle alcohol 100% coffee 1 or 2 packs

2. Nestle pure milk, one mug, hot to 60-65 degrees

3. Pour the milk into the bubble pot, beat it into a delicate foam and shake off the big bubbles.

4. Pour syrup into the cup and stir well with the milk from the bottom of the 180ML milk bubble pot.

5. Add the milk foam until 6-7 minutes full

6. Slowly pour in the concentrated 100% Nestle alcohol coffee solution.

Note:

1. To make delicate milk bubbles, it is recommended to use Nestle pure milk and heat it to 60-65 degrees. The twitching times of manual bubble pots should not be too much. Too much can cause the milk bubbles to be too thick and cannot flow smoothly. Good milk bubbles are like pouring yogurt into the cup.

2. as long as the problem of milk foam is not big, you don't have to worry that the coffee will be mixed with other liquids, and you don't have to lean against the wall of the cup, just pour it in slowly.

3, sugar for syrup: the proportion of clear water at 1:2, bring to a boil over high heat and low heat until a little discoloration is possible.