The practice of latte basic knowledge of fancy coffee

Features of latte coffee:

1, syrup, milk, milk foam, coffee unique combination; milk with its unique delicate mild package melted espresso strong taste;

2, the cup tilted left and right, shaking, the middle coffee will also shake, like dancing, mysterious hazy beauty.

Latte use appliances and materials

Deep roast coffee beans (about 7 ml of coffee powder per mug), espresso machine, syrup

The practice of latte coffee:

1. Soak the cup in hot water (warm cup), so that the temperature rises and then pour out excess water for use. A simpler method is to place the coffee cup in the hot zone of the espresso machine, where the cup has reached sufficient temperature to extract the concentrate.

2. After grinding the coffee beans, pour the coffee powder into the filler and press the coffee with the powder press. Then press the filler to the extraction port of the espresso machine and extract ESPRESSO. When extracting, pay attention to sticking the extraction port to the mug wall as much as possible, so as to make the oil formation of ESPRESSO more complete. The extraction time varies from 20 to 25 seconds according to the actual situation of packing. The amount extracted was 30ml.

3. If you are making a plain latte, you can add chocolate syrup to the extracted ESPRESSO, depending on personal taste, generally 6~8 ml is more moderate. If you are making a latte with other flavors, such as vanilla latte, add vanilla syrup, note above. Take the right amount of milk and place it under the steam nozzle of an espresso machine to make a hot mixture of milk and milk foam. Temperature control as much as possible, more than 90 degrees may cause boiling of milk, so that all milk bubbles will be destroyed.

4. Shake the milk and foam mixture up and down so that the foam is as concentrated as possible at the top, which makes it easier to control the ratio. Scrape off the coarse foam with a spoon. Coarse foam will destroy the taste and affect the shape of the final coffee.

5. Shake the milk and foam mixture in the right proportion so that the foam and milk blend completely.

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

Easy latte recipe:

1. Nestle alcohol 100% coffee 1 or 2 packs;

2, Nestle pure milk a mug, hot to 60-65 degrees;

3. Pour the milk into the foaming pot, make fine milk bubbles, and shake off large bubbles;

4. Pour syrup into the cup, add 180ML milk in the lower layer of the milk bubble pot and stir well;

5. Add milk foam to 6-7 minutes full;

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

Notes:

1. To make fine milk bubbles, it is recommended to use Nestle pure milk and heat it to 60-65 degrees. The number of manual foaming pots should not be too many. Too many bubbles can cause the milk bubbles to be too thick and cannot flow smoothly. When good milk bubbles are poured into the cup, it is like pouring yogurt;

2, as long as the problem of milk foam is not big, do not worry about coffee will be mixed with other liquids, do not rely on the wall of the cup, pour it slowly directly;

3, syrup with sugar: water ratio of 1:2, boil over high heat, boil over low heat until there is a little color.