Tips For Preparing Perfect Latte CoffeeDecember 20, 2019
The mixture of coffee and milk has a long history. After the victory of the Crusaders over the Ottomans in Vienna, in 1689, several bags of coffee were abandoned by the Turks in their flight.
The grain was claimed by soldier Jerzy Kulczycky, who founded the first coffee shops in Vienna. As the bitter taste of coffee was not to the taste of its customers, it occurred to him to add milk cream and sugar.
“The base of these drinks is coffee; if you think that a certain grain has a touch of milk, it is ideal,” says Chagoya.
Cappuccinos, Viennese, or cut are, in fact, coffees with milk. The methods of application, the amounts of dairy products, and the addition of other ingredients can be given in different proportions, but the basis is practically the same.
“A latte or cappuccino is brown with milk; there will be someone who likes it with milky notes, or with an intense coffee flavor, but the combination is what it conquers, and if one of the parties does not know well, throw it to lose, “says Erika Chagoya.
When choosing milk, it is essential to know its characteristics. Quantities of fat, sugar, and even textures can offer radically different results.
“Lactated milk is slightly sweeter than normal; whole milk has more fat, so it is creamier and produces a greater amount of foam.
“If you choose this one, you will feel the drink as a dessert when it comes to taking it, how your taste buds invade this pleasant texture,” argues the expert.
Having a more fluid consistency, semi-skimmed, or light milk offers more refreshing and lighter drinks on the palate.
Since coffee is the element in the beverage that can be manipulated until the desired level is found, the choice of the roast of the grain to be combined with the milk is also key to obtaining an ideal cup.
“It is important to have a good roast because, even if you have milk number one, if you have a bad coffee, it gives bad results.
“Here, the protagonist is the grain, because it brings all the flavor. When you get to the first crack of the toast, which is when the grain releases its internal vapors, it confirms that it had good development.
“If you only bake it tastes like rubber and, even if you put milk on it, it will taste smoked,” he advises.
Take care that the roasts are not too clear, to avoid acid infusions as much as possible, is recommended by the specialist.
“A wave entered where the coffee was infused with very clear roasts, and the reality is that if you do not have an ideal roast and combines it with milk, you will feel that it is cut.
“With very clear roasting, it is not possible to transform the chlorogenic acids typical of coffee, and when combined with milk, this is more evident,” he says.
“You also can’t take it to a very dark roast. You will find a lot of visual contrast between milk and coffee, which is why people occupy them, but develop smoky, rubbery notes and is no longer a rich flavor,” he suggests.
A medium roast, where most of the acids have been transformed, but that keeps the oils, flavors, and natural aromas of coffee are the ideal to make this delicious mixture, whose proportions originate a wide range of options with which the Favorite infusion of billions of people throughout history.
- 90 percent coffee + 10 percent milk
- 70 percent coffee + 30 percent whipped cream
Coffee with milk:
- 50 percent coffee + 50 percent milk
- 40 percent coffee + 55 percent milk + 5 percent milk foam
- 30 percent coffee + 30 percent milk + 40 percent milk froth
- 30 percent coffee + 70 percent milk