What's the difference between latte and mocha mocha blue mountain latte

Italian lattes (Caff è Latte) require a small cup of Espresso (Italian coffee word) and a cup of milk (150mm 200ml). Lattes contain more milk and less coffee, which is very different from Cappuccino (cappuccino). The latte is as simple as pouring nearly boiling milk into a freshly made espresso. In fact, there is no fixed rule on how much milk is added, and it can be freely mixed according to individual taste.

If you add some frothy cold milk to the hot coffee, it becomes an American latte. Starbucks American lattes are made in this way, with espresso at the bottom, milk heated to 60 to 65 ℃ in the middle, and cold milk foam of no more than half a centimeter.

If you do not put hot milk, but directly decorate two tablespoons of milk foam on the Italian espresso, it becomes the macchiato coffee called Espresso Macchiato by the Italians. [1]

Ole Coffee

Ole Coffee can be seen as an European latte, 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.

Practice: use utensils and materials.

The amount of deep-roasted coffee beans is moderate.

Moderate amount of milk (coffee\\ proportion of fresh milk: 1:1)

1. Soak the cup (warm cup) in hot water to raise the temperature, and then pour out the excess water for use.

two。 Grind the deep-roasted coffee beans, pour the coffee powder into the filler, flatten the coffee powder with a press stick, then buckle the filler to the espresso machine extraction port, and extract the ESPRESSO (coffee\\ fresh milk at 1:1).

3. Take the right amount of milk and put it under the steam nozzle of the espresso machine to steam it into hot milk.

4. Pour the steamed milk into the cup.

5. Shake the cup up and down to make the foam rise.

6. Finally, pour the ESPRESSO into the cup slowly.

The characteristic of Latte is that the taste of milk is heavier than that of coffee, so it must be greater than 1 stroke 2 milk.

Refer to the encyclopedia Caramel Latte for this information.

Practice

Editing

Practice: use utensils and materials.

The right amount of deep-roasted coffee beans (about 7 grams of coffee powder per cup if made by mug standard)

Italian special coffee machine

syrup

1. Soak the cup in hot water (warm cup)

Make the temperature rise 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 espresso machine extraction port 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 situation of 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.

4. 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.

5. 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.

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

7. 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.