The preparation method of Italian latte

Latte is a classic blend of Italian espresso and milk. Italians also like lattes as breakfast drinks. In the Italian kitchen in the morning, coffee and milk are usually brewed on the sunlit stove. Italians who drink lattes like milk rather than espresso, and only espresso can bring unforgettable taste to ordinary milk.

Latte features:

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, this coffee is more special, such as the name of the coffee "dancing latte", the cup tilts left and right, shaking, the middle coffee will also shake, as if dancing, mysterious hazy beauty.

Raw materials:

Syrup 20ML, hot water 100ML, milk 1 mug, coffee (1 or 2 packs of Nestle alcohol 100% pure coffee).

Latte practice:

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.