Latte coffee beans how much is it to make lattes? what are the characteristics of fine coffee beans lattes?

Italian style

Lattes need a small espresso and a cup of milk. Lattes contain more milk and less coffee. The latte is as simple as pouring nearly boiling milk into a freshly made espresso. A typical latte consists of 1/3 espresso Espresso and 2/3 steamed milk, usually without foam. It has more fresh milk flavor than cappuccino Cappuccino. Up to now, in fact, there is no certain regulation on how much milk can be added, and it can be freely mixed according to individual taste.

If you add some frothy cold milk to the hot milk, it becomes an American latte. Starbucks American lattes are made this way: espresso at the bottom, milk heated to 65-75 ℃ in the middle, and cold milk foam no more than half a centimeter.

Iced latte coffee uses the mixture of fructose and milk to increase the specific gravity of milk, so that it will not be mixed with lighter coffee, forming two distinct layers of black and white, forming a graceful visual effect like a cocktail, plus ice cubes. Give people an elegant and romantic warm feeling.

Pour into the cup in the order of hot fresh milk and espresso foam in order to create a layering effect, generally speaking, with espresso as the bottom. And then pour hot fresh milk, milk foam production is relatively easy, you can use spoons to help pour in.

Lattes can be added with a variety of flavored sherbet to change the taste. Such as caramel, hazelnut, French vanilla and so on. The way to add is to first add 15ml flavored fruit paste to the cup, and then add the raw materials in accordance with the above steps.

If you add 15ml of caramel sauce, it becomes a caramel latte.

Step 1: first pour the espresso to 1 cup of coffee, then pour in the hot and foamed milk at 3 cup. Step 2: pour the milk foam from the top of the steel cup to the full cup. Latte coffee due to more fresh milk, generally use mug iced latte coffee to increase the proportion of milk by mixing fructose and milk, so that it will not be mixed with lighter coffee, forming two layers of black and white, forming a graceful visual effect like a cocktail, plus ice cubes, giving people an elegant and romantic warm feeling. When brewing, first pour the coffee into the cup, then put it into the cup with a glass stick, and pour the milk with sugar or honey along the glass stick. (pour it slowly, just like doing a chemical experiment) A beautiful cup of iron coffee is made. Xie's adoption of Ole Coffee can be regarded as an European latte, which is different from American lattes and lattes.

Ole Coffee is also very simple: pour a cup of espresso and a large cup of hot milk into a large cup at the same time, and finally put two tablespoons of whipped cream on the surface of the liquid.

The biggest difference between Oulei coffee and American latte and Italian latte is that it requires milk and espresso to be injected into the cup together. Milk and coffee meet at the first time, resulting in a feeling of leisure and freedom.

The French are the most enthusiastic proponents of Ole Coffee. You will see the round Orei Cup on the French breakfast table, which is the source of their good mood for the day.

Interestingly, compared with all the coffee cups, the cup used by the French to hold Ole coffee is probably the largest.

Caramel latte

Caramel color is also known as caramel, commonly known as sauce color, Caramel in English, karamellzucker in German and sucrecaramelise in French. Caramel is a kind of natural colorant which is widely used in food and is an important member of food additives. Caramel is a strong sugar extracted from it. It is usually used as a pudding / latte. The color is almost brown. Food-grade sugars such as glucose, fructose, sucrose, inverted sugar, maltose syrup, corn syrup, molasses and starch hydrolysates were coked by heating (or pressurizing) at high temperature above 121℃ and further treated.

1. Ordinary caramel: made with or without acid or base, but not heated by ammonium or sulfite compounds. The acids used can be food-grade sulfuric acid, sulfite, phosphoric acid, acetic acid and citric acid. The bases used can be sodium hydroxide, potassium hydroxide and calcium hydroxide.

2. Caustic sulfite caramel: prepared with or without acid or base in the presence of sulfite, but not heated by ammonium compounds.

3. Ammonia caramel: prepared with or without acid or base but not heated with sulfite in the presence of ammonium compounds.

4. Ammonium sulfite caramel:

Prepared with or without acid or base heating in the presence of sulfite and ammonium compounds.

Latte is the most familiar Italian coffee item in China. It is fancy coffee with equal proportion or even more milk in the thick and full-bodied ESPRESSO. With the warm seasoning of milk, the originally sweet and bitter coffee becomes smooth, sweet and rich, even those who are not used to drinking coffee can not compete with the fragrant taste of latte. Like cappuccino, lattes are suitable for drinking in the morning because they contain a lot of milk. Italians also like to use it to warm their stomach and go with breakfast. Many people do not understand the relationship between lattes and Olei. In fact, lattes are Italian milk coffee, steaming milk in the way of machine steam, while Oulei is French coffee. They boil the milk over fire, and the taste is warm and smooth.