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Caff latteis acoffee-based drink made primarily fromespressoand steamed milk. It consists of one-third espresso, two-thirds heated milk and about 1cm of foam. Depending on the skill of the barista, the foam can be poured in such a way to create a picture. Common pictures that appear in lattes are love hearts and ferns.Latteartis an interesting topic in itself.
Latte artTraditionally the cafe latte is a ratio of two parts coffee and one part steamed milk (also called a Cafe Au Lait).Thanks to Starbucks the Flat White (1 shot of espresso, fill cut with steamed milk, top with foam) has been masquerading around as Cafe Latte.CONTENTS[show]ORIGINSEDITIn Italy, latte means milk. What in English-speaking countries is now called a latte is shorthand for "caffelatte" or "caffellatte" ("caff e latte"). The Italian form means "coffee and milk", similar to the French caf au lait, the Spanish caf con leche and the Portuguese caf com leite. Other drinks commonly found in shops serving caff lattes are cappuccinos and espressos.Ordering a "latte" in Italy will get the customer a glass of hot or cold milk.According to the Oxford English Dictionary the term caff latte was first used in English in 1847 (as caff latto), and in 1867 as caff latte by William Dean Howells in his essay "Italian Journeys". However, in Kenneth Davids' Coffee: A Guide to Buying, Brewing and Enjoying it is said that "At least until recently, ordering a 'latte' in Italy got you a puzzled look and a hot glass of milk. The American-style caff latte did not exist in Italian caffs, except perhaps in a few places dominated by American tourists... Obviously breakfast drinks of this kind have existed in Europe for generations, but the caff version of this drink is an American invention..
PREPARATIONEDITOutside Italy, a caff latte is typically prepared in a 240 mL (8oz) glass or cup with one standard shot of espresso (either single, 30 mL, or double, 60 mL) and filled with steamed milk, with a layer of foamed milk approximately 12 mm ( inch) thick on the top. A caff latte may also be served consisting of strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio. The drink is similar to a cappuccino, the difference being that a cappuccino consists of espresso and steamed milk with a 2 cm ( inch) layer of thick milk foam. An Australian/New Zealand variant similar to the latte is the flat white, which is served in a smaller ceramic cup with the creamy steamed milk poured over a single-shot of espresso, holding back the lighter froth at the top.
Latte swanSERVING LATTESEDIT In some establishments, lattes are served in a glass on a saucer with a napkin which can be used to hold the (sometimes hot) glass. A latte is sometimes served in a bowl; in Europe, particularly Scandinavia, this is referred to as a cafe au lait. Increasingly common in Western and European, latte art has led to the stylization of coffee making, and the creation of what is now a popular art form. Created by pouring steaming, and mostly frothed, milk into the coffee, that liquid is introduced into the beverage in such a way, patterns are distinguishable on the top of coffee. Popular patterns can include hearts, flowers, trees and other forms of simplistic representations of images and objects. The relatively high prices demanded by some establishments have led to the creation of ghetto latte or bootleg lattes, whereby customers mix their own latte by ordering a lower-priced cup of espresso and then mixing it with milk and other condiments offered for free at the condiments bar. In Asia and North America, lattes have been combined with Asian teas. Coffee and tea shops now offer hot or iced latte versions of chai, matcha, and Royal milk tea. Other flavorings can be added to the latte to suit the taste of the drinker. Vanilla, chocolate, and caramel are all popular variants. In South Africa a red latte is made with rooibos tea.
Coffee InfoAboutHi and welcome to Coffee Info!This website is a hobby of mine and I try to post as much useful information about coffee here as possible. Coffee is the second biggest industry in the world at the moment, bigger than tabaco and alcohol. We all know why because its so good! We drink about 2 billion cups of coffee in the world every day so we must be doing something right. But there is much to learn!
Coffee is constantly evolving and new machines and techniques are producing better tasting coffees every day. Who knows where we are in the next 10 years? I think that we will stick to the espresso coffee machine with attached semi-automatic grinders. Machines will evolve but the art of the barista will always stay alive (so I hope anyway).
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Top of FormBottom of Form Home Categories Food and Entertaining Drinks Coffee Espresso Based Coffee Article Edit DiscussEdit ArticleHow to Make a Latte 610,209 views 41 Editors Edited4 days agoTwo Methods:Making Lattes with an Espresso MachineMaking Lattes without an Espresso MachineWant to make a perfect latte? Get the ingredients listed here, follow the steps below, and satisfy your coffee craving from the comfort of your own home. Making a latte is relatively easy, after all.Things You'll Need Espresso machine, with Steam Wand Tamp Metal Pitcher Shot glasses or equivalent Thermometer (optional). If you know what you're doing, you can feel the temperature. Milk Ground espresso beans Coffee mug or equivalentIngredients Espresso 3/4 cup (~175 ml) to 1 cup (~235 ml) milk Flavored syrup (optional)Method 1 of 2: Making Lattes with an Espresso Machine1. 1Heat the cup you're going to be pouring the latte into.(Optional.) If you want your latte to stay warmer longer, heat your cup by letting very warm water rest in it while you steam your milk.Ad2. 2Fill the metal pitcher with 1 cup milk.Fill the pitcher with 3/4 cup if flavor is being used.. Nonfat milk is the easiest to make foam with but doesn't taste as decadent as milk with more fat.. 2% milk produces foam nicely and easily and readily while still adding a little bit of creaminess to your drink.. Whole milk is the hardest milk to foam, but delivers the tastier latte owing to its high fat content. 3Using a thermometer, steam milk until it hits 155F to 165F (~68C - 74C).Be careful not to steam the milk above 170F (~77C) or it will scorch.. Alternately, if you don't have a thermometer, cup your hand just underneath the pitcher. When the pitcher becomes too hot to touch, remove the pitcher from the steam wand shortly thereafter.. Insert the steam wand diagonally into the milk, resting it just below the surface of the milk. This will create froth necessary for a good latte.. Shoot for a small, light bubbles (calledmicrofoam) instead of big, soapy bubbles. You want your foam to have lightness without sacrificing body.. When frothing, make sure you are creating rotational flow in the steam pitcher. Once the temperature of the milk is warm to the touch, raise the steam pitcher to cease frothing and continue to heat to 165F. 4Tamp the ground espresso into the portafilter firmly.Lock the portafilter into the group head on the espresso machine. Start the shots running immediately.. For every shot of espresso, use between 7-8 grams of ground espresso.. Choose the two-shot option for a double-shot latte (stronger espresso flavor). Choose the single-shot option for a milder espresso flavor.. Tamp down using between 30-40 lbs of pressure for an ideal tamp. Press down on a bathroom scale to figure out how hard you'll have to press on the portafilter.. Grind your espresso beans in a burr grinder for added freshness and control. Burr grinders will let you control how fine or coarse your espresso grinds turn out. 5Pull the espresso shot(s).Pulling shots is an art form: A perfect shot has a fluid heart, minimum body and a small helping of cream (crema) or foam on its surface.. A perfect shot is pulled inside of 21-24 seconds, with the espresso being sweeter when the shots are running closer to 24 seconds.. You can control the length of the extraction by how hard the espresso grounds are tamped. Tamp just hard enough and your espresso will extract slowly and calmly. Don't tamp enough and your espresso will extract too quickly. 6Pour your perfect shot(s) into your coffee mug or equivalent.Do not let your shots sit for longer than 10 seconds without adding milk to them. If desired place 1 shot of flavor in cup before adding espresso. 7Texture your milk by rolling it around in the steam pitcher until glossy on the surface.Tap the pitcher down solidly on a surface before pouring. 8Pour your steamed milk over the espresso.The froth will pour smoothly and blend with the espresso cream.. Now is the time to makelatte artif you're adventurous.. When pouring, use a spoon to regulate the flow of the foam. Make sure no foam enters the drink until you are about 1/4 in. from the top, where you can remove your spoon. The result should be a nice brown foamy top with a small white foam center.Method 2 of 2: Making Lattes without an Espresso Machine1. 1Brew some very strong coffee.Double-strong works, or if you have espresso, you can use that as well.2. 2Heat up 1 cup (~175 ml) milk in a saucepan on the stovetop using medium heat.Use 2% milk or whole milk for a creamier latte, nonfat milk as a healthier substitute.3. 3Whisk the milk over the stove top with a whisk.Put a little arm into it. Alternately, use an electric blender, or in a pinch use a food processor to "froth" the milk4. 4Pour your coffee or espresso into a mug.Make sure to leave enough for your frothy milk.5. 5Keeping the foam in your saucepan, gently pour the milk into the mug.Once most of the milk has been poured into the mug, layer the milk foam on top for a delightful treat.. Put a little (verylittle) bit of vanilla extract in your espresso for a nutty, sweet flavor.. If desired, dust off the top of the espr