The city with the most coffee shops in China

Italian 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 extremely simple, which is poured into the freshly made espresso.

Latte

Latte atlas

Near boiling milk. 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.

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.

Latte

Latte atlas

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 don't understand the relationship between latte and O 'Ley. in fact, latte is Italian-style milk coffee, steaming hot milk in the way of machine steam, while O'Lei is French coffee. They boil the milk over fire, and the taste is warm and smooth.