The ingredients and methods of making Latte, and the hidden meaning of Latte details .

How to make latte Pour a serving of Italian espresso (see How to make Italian Espresso) into a preheated cup, then pour the hot milk into the cup; The amount of milk must be greater than 1 2 of the capacity of this cup;Finally, scoop the milk foam on top of the liquid; Add a pinch of chocolate powder, or cinnamon powder (traditionally). Layering method: Pour hot milk into a glass with a milk volume greater than 1 2 of the glass's capacity, and gently pour in a serving of Italian espresso to layer italy.

Among them, the more important ones are: the milk should not be too hot, because too hot milk will not be able to hold the coffee; The second is that the coffee must be standard, and if the amount of coffee is too much, it will not be stratified. Fill a clear glass with ice, pour 1 2 pieces of cold milk larger than the glass capacity into the glass, and gently pour in a serving of Italian espresso, topped with milk foam and a little chocolate powder for garnish.

The characteristic of latte is that the taste of milk is stronger than that of coffee, so it must be greater than 1 2 milk. The most common interpretation of the meaning of latte is this: latte originally refers to a type of coffee, which is prepared with 70% milk, 20% milk foam, and 10% coffee.

Although coffee has the least ingredients, it has decided that it is called coffee. This contains an important moral of latte: the minority does not necessarily obey the majority, and the minority often becomes the protagonist in a specific environment.

Latte has several synonyms. The synonym is first and foremost "appropriate", that is, to do the right thing at the right time. The second synonym of latte is "neutral", that is, the popular opinion does not matter, and it is good for oneself to listen to one's wishes.

The third synonym of latte is "quality", which is expensive for decades. Latte Man asserts: I am who I am, live freely but not advertise!

Caramel lattes are the most complicated to make.

Caramel latte. Caramel color, also known as caramel, commonly known as sauce color, English caramel, German called "karamellzucker", French called "sukeli, kalamamelise" (sucrecaramelise). Caramel is a natural colorant with a wide range of applications in food and is an important member of food additives. Caramel is a type of concentrated sugar that is extracted.

It is generally used as a pudding latte. The color is almost coffee. It is prepared by heating (or pressurizing) at a high temperature of more than 121 with food-grade sugars such as glucose, fructose, sucrose, invert sugar, maltose syrup, corn syrup, molasses, starch hydrolysate, etc.

1. Ordinary caramel: prepared with or without acid or alkali, but without ammonium or sulfite compounds. The acids used can be food-grade sulphuric acid, sulphurous acid, phosphoric acid, acetic acid, and citric acid. The base used can be sodium hydroxide, potassium hydroxide, calcium hydroxide.

2. Caustic sulfite caramel: in the presence of sulfite, it is prepared by heating with or without acid or alkali, but without ammonium compounds.

3. Ammonia caramel: in the presence of ammonium compounds, it is prepared by heating with or without acid or alkali, but without sulfite.

Method: Put the milk into the foam, set it aside, 1 put the milk into the cup and add sugar and oil, 2 in the Blue Mountain coffee brewed into the cup, 3 Bubble the beaten milk into the cup, pour the chocolate sauce latte art.

Method: Use utensils and materials.

Appropriate amount of dark roasted coffee beans (about 7 ml of ground coffee in a single cup) Coffee machine syrup 1Soak the cup in hot water to raise the temperature before discarding the excess water. An easier way to do this is to place the cup in the heat zone of the espresso machine, and the temperature of the cup is sufficient for the extraction and espresso.

2.After grinding the dark roasted coffee beans, pour the coffee powder into the presser and flatten the coffee with a press, then buckle the presser to the espresso machine extraction spout to extract the espresso. When extracting, pay attention to the extraction port as close to the wall of the mug as possible, so that the oil formation of the espresso is more complete.

The extraction time is generally 20 to 25 seconds according to the actual situation of filling. The amount of extraction is 30 ml. 3.

If you are making an original latte, you can add chocolate syrup to the extracted espresso, which is generally 6 8 ml according to personal taste. If you make a latte with other flavors, such as a vanilla latte, add the vanilla syrup, taking care of the same thing as before. 3.

Take a moderate amount of milk and place it under the steam nozzle of an espresso machine to make it a high-temperature mixture of milk and milk froth. Try to keep the temperature as good as possible, as anything above 90 degrees may cause the milk to boil, and the milk froth will be completely destroyed. 4.

Shake the milk and milk froth mixture up and down so that the froth is as concentrated as possible on top of it, so that the ratio is easier to control. Scoop off coarser froth as it spoils the taste and has an impact on the shape of the final coffee 5.

Shake the milk and milk foam mixture in the right ratio so that the milk foam is completely integrated with the milk. 6.Finally, pour the milk and milk foam evenly into the espresso and control the flow for latte, thus completing a latte.

Step 1: Pour Italian coffee to 1 4 cups, then pour in 3 4 cups of hot milk with milk foam. Step 2:

Pour the milk foam from the top layer of the steel cup into the cup until it is full. Iced latte uses fructose mixed with milk to increase the proportion of milk, so that it will not be mixed with coffee with a lighter specific gravity, becoming two layers of black and white, forming a beautiful visual effect like a cocktail, plus ice cubes, giving people an elegant and romantic warm feeling. To brew, pour coffee into the cup, then place a glass stick into the cup and pour sweetened or honeyed milk along the glass stick.

Pour it slowly, as if you were doing a chemical experiment) A beautiful cup of iron coffee is ready. Thank you for adoption.

Place a scoop of instant coffee in a cup.

Add a small amount of boiling water to dissolve it.

Make milk foam. The prepared milk foam is then poured into the instant coffee mixture.

Lattes, all made by Italian machines, generally 45cc espresso, 75cc-115cc milk, and milk foam on top, the general barista latte art is not this amount, all depends on the experience and cup size to do. Dancing with an iced latte is to add some syrup to the milk, add ice cubes, add milk foam, and then pour in the espresso to form a layered 1 3 milk foam 1 3 coffee 1 3 milk, shake the cup and the coffee will shake back and forth as if dancing.

Espresso is the base, milk is whipped and heated to milk foam, and the two are fused together.

Treat friends to a latte with some fruit or cake