Italian espresso bean matching course latte coffee making steps Italian concentrated flavor characteristics

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"The latte coffee in your front street is delicious! It has a light bouquet and nutty taste! What Italian blend do you use with your coffee beans?" "Did you add sugar to your lattes? Why does it taste so sweet? It smells good!" After guests come to the front street to order a cup of latte coffee, they can't help but let out such exclamation. The front street article will reveal why latte coffee has a faint aroma and why latte coffee can be sweet without sugar. Reveal the Italian blend bean recipe used in Front Street Cafe!

The emergence of Italian blended beans is actually a roaster who wants to use the characteristics of coffee from different regions to blend a unique flavor or balanced taste. Therefore, before blending coffee beans, the baristas and roasters of the front street will taste coffee beans from all over the world, have a deep understanding of the flavor of coffee, and carry out the construction of the flavor of coffee beans.

Front Street Cafe uses its own sunflower warm sun formula beans, which are made from Honduras sherry and Esseyega sherry sun red cherries, using a 6:4 blending ratio. The purpose of this blending is that the main tone of coffee made by Front Street Hope is to highlight Shirley's unique aroma and creamy Body, while the blend of sun-dried Ye Jia Sherry Red Cherry is to fill the sweet taste of fructose missing from Shirley, so that the beans show a strong vanilla cream aroma and aroma, bringing out the flavor of chocolate, yellow sugar and so on. How do you mix Italian coffee beans?

Front Street is divided into four steps when blending each formula bean: defining the blending purpose, determining the blending flavor, determining the blending type, and determining the blending ratio.① Blending purpose of formula beans: to create a product that can be supplied for a long time and has a long-term stable flavor. When one of the coffee beans in the new season quality can not meet the requirements or changes, you can find similar coffee beans to replace, in order to achieve the purpose of stability. On the other hand, to complement each other, one bean makes up for the lack of another bean.② Determine the flavor of formula beans: Only when we have a clear goal can we know where we need to start. At the same time, it is also a test of the level of understanding of existing coffee beans and coffee producing areas.

3. Pre-baking or post-baking blending: Pre-baking blending is also called raw blending. The advantage is that the same baking degree can be used to make the coffee stable and uniform. The second is that the number of roasting times can be reduced. One roasting can be in place to improve efficiency. The same baking degree can also greatly reduce the difficulty of quality control. The disadvantage of raw spell is that the limitations are very large, and it is generally recommended that the density of coffee beans is relatively close to a few beans.

The advantage of cooked blending is that it can be baked according to the best baking degree of each bean to maximize the characteristics of each bean. Front Street Coffee is mixed in a cooked way when roasting warm sun. Disadvantages are that daily quality control and management will be more difficult, baking dates are inconsistent, more attention needs to be paid to raising beans.④ Determine the blending ratio: After completing the first three steps, it is necessary to continuously try different proportions of blending, for example, when the front street coffee is blended with warm sun comprehensive blending beans, the goal is to supply italian coffee, so taste it in the way of extracting italian coffee, and make espresso coffee, American coffee and milk coffee respectively to finally confirm the performance of blending beans. Why is latte sweet?

First, let's see how Front Street makes latte coffee. The latte made by Qianjie uses double espresso coffee, using 19- 20g powder to extract 35- 40g coffee liquid, extraction time is 26-30 seconds, because the state of the beans is different every day, so the espresso adjustment should be carried out every day to ensure the stability of coffee flavor. In terms of milk, pasteurized fresh milk will be used in the front street. The purpose of selecting fresh milk is to have a high fat content, milk protein and lactose can be better preserved. Choosing milk is also very important in the production of latte coffee.

As milk warms, lactose breaks down into more sugars and fuses with milk during the process of creaming. When frothed, the cream stabilizes the foam formed by the milk proteins, and these bubbles encapsulate the aroma and sweetness of the milk. When we drink these milk bubbles, the fine bubbles will burst in the mouth, which will make us feel that the glass of milk is very sweet. That's why lattes on Front Street taste sweet without sugar. How do you make latte foam?

Before preparing to send, open the steam wand switch to release condensed water vapor (close the switch after release). Then pull out the steam stick at an angle of 45 degrees. Use the cylinder nozzle to stabilize the position of the steam stick. This steam vortex is counterclockwise. The position of the steam stick is the right side of the liquid surface center cross. The steam stick is semi-buried. Turn on the steam switch and you hear a squeak-squeak sound. This is the kill phase, which takes different amounts of time depending on the desired foam thickness (the longer the kill time, the thicker the foam).

Generally, 5 percent of milk is beaten to 6 percent (latte foam thickness), and the passing time is about 3 seconds. The milk rotates in a uniform direction to form a vortex. At this time, it is necessary to completely bury the steam hole, only heat it, and no longer send it. Steam holes should not be buried at the bottom, it is recommended that the milk foam layer, which is conducive to cotton (rough milk foam fine).

How strong is the latte foam?

The ideal temperature for milk is between 55-65 ° C. Below this temperature, the sweetness of milk is not stimulated as much as possible; above this temperature, too much protein is denatured. Excessive heating will change the taste of milk, in addition to sulfur flavor will also lead to milk protein and water separation, milk residue, affect the taste and loss of nutrition.

How to make latte coffee?

Front Street recommends a ratio of coffee to milk of 1: 6.5 for latte, 40ml espresso: 260ml hot milk. Mix milk and espresso in a circle to get a hot latte. Fresh milk heating produces lactose sweet molecules to get better release, mixed evenly with espresso, the whole cup of latte with milk sweet taste, also do not steal the espresso limelight, but in the milk against the background can better reflect the espresso flavor. Front Street's hot latte flavor performance: whiskey aroma, lactose and coffee acid collision milkshake sweet feeling, aftertaste is hazelnut and other nutty aftertaste.

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