Caramel latte espresso

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.