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Caffè latte is a coffee-based drink made primarily from espresso and steamed milk. It consists of 
one-third espresso, two...
However, in Kenneth Davids' Coffee: A Guide to Buying, Brewing and Enjoying it is said that "At 
least until recently, ord...
 In some establishments, lattes are served in a glass on a saucer with a napkin which can be 
used to hold the (sometimes...
Coffee Info 
About 
Hi and welcome to Coffee Info! 
This website is a hobby of mine and I try to post as much useful infor...
Search 
 Home 
 » Categories 
 » Food and Entertaining 
 » Drinks 
 » Coffee 
 » Espresso Based Coffee 
 Article 
...
 
Thermometer (optional). If you know what you're doing, you can feel the temperature. 
 
Milk 
 
Ground espresso beans...
1. 
1 
Heat the cup you're going to be pouring the latte into. (Optional.) If you want your 
latte to stay warmer longer, ...
2. 
2 
Fill the metal pitcher with 1 cup milk. Fill the pitcher with 3/4 cup if flavor is being 
used. 
 Nonfat milk is t...
3. 
3 
Using a thermometer, steam milk until it hits 155ºF to 165ºF (~68ºC - 74ºC). Be 
careful not to steam the milk abov...
 Shoot for a small, light bubbles (called microfoam) instead of big, soapy bubbles. You 
want your foam to have lightness...
 Choose the two-shot option for a double-shot latte (stronger espresso flavor). Choose 
the single-shot option for a mild...
 A perfect shot is pulled inside of 21-24 seconds, with the espresso being sweeter when 
the shots are running closer to ...
 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 ...
4. 4 
Pour your coffee or espresso into a mug. Make sure to leave enough for your frothy 
milk. 
5. 5 
Keeping the foam in...
Can you tell us about 
fighting acne? 
Yes I can 
Video 
Tips 
 Keep the pitcher refrigerated before you steam the milk. ...
How to 
Make Latte Art 
How to 
Make Iced Coffee 
How to 
Make a Caramel Macchiato 
How to 
Make a Cappuccino 
Sources and...
Article Info 
Categories: Espresso Based Coffee 
Recent edits by: PuppyBlue, Ekhaliullina, semsem Atia 
In other languages...
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Caffè latte

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Caffè latte

  1. 1. Caffè latte is a coffee-based drink made primarily from espresso and 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. Latte art is an interesting topic in itself. Latte art Traditionally 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] ORIGINS EDIT In Italy, latte means milk. What in English-speaking countries is now called a latte is shorthand for "caffelatte" or "caffellatte" ("caffè e latte"). The Italian form means "coffee and milk", similar to the French café au lait, the Spanish café con leche and the Portuguese café com leite. Other drinks commonly found in shops serving caffè 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 caffè latte was first used in English in 1847 (as caffè latto), and in 1867 as caffè latte by William Dean Howells in his essay "Italian Journeys".
  2. 2. 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 caffè latte did not exist in Italian caffès, except perhaps in a few places dominated by American tourists... Obviously breakfast drinks of this kind have existed in Europe for generations, but the caffè version of this drink is an American invention.. PREPARATION EDIT Outside Italy, a caffè 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 (½ inch) thick on the top. A caffè 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 (¾ 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 swan SERVING LATTES EDIT
  3. 3.  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.
  4. 4. Coffee Info About Hi 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 it’s 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).  MESSAGES  LOG IN  EXPLORE  HELP US 1  EDIT
  5. 5. Search  Home  » Categories  » Food and Entertaining  » Drinks  » Coffee  » Espresso Based Coffee  Article  Edit  Discuss Edit Article How to Make a Latte  610,209 view s  41 Editors  Edited 4 days ago Two Methods:Making Lattes with an Espresso MachineMaking Lattes without an Espresso Machine Want 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
  6. 6.  Thermometer (optional). If you know what you're doing, you can feel the temperature.  Milk  Ground espresso beans  Coffee mug or equivalent Ingredients  Espresso  3/4 cup (~175 ml) to 1 cup (~235 ml) milk  Flavored syrup (optional) Method 1 of 2: Making Lattes with an Espresso Machine
  7. 7. 1. 1 Heat 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. Ad
  8. 8. 2. 2 Fill 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.[1]  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.
  9. 9. 3. 3 Using a thermometer, steam milk until it hits 155ºF to 165ºF (~68ºC - 74ºC). Be careful not to steam the milk above 170ºF (~77ºC) 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.
  10. 10.  Shoot for a small, light bubbles (called microfoam) 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 165ºF. 4. 4 Tamp 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.
  11. 11.  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. 5. 5 Pull 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.
  12. 12.  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. 6. 6 Pour 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. 7. 7 Texture 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. 8. 8 Pour your steamed milk over the espresso. The froth will pour smoothly and blend with the espresso cream.  Now is the time to make latte art if you're adventurous.
  13. 13.  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 Machine 1. 1 Brew some very strong coffee. Double-strong works, or if you have espresso, you can use that as well. 2. 2 Heat 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. 3 Whisk 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 milk
  14. 14. 4. 4 Pour your coffee or espresso into a mug. Make sure to leave enough for your frothy milk. 5. 5 Keeping 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 (very little) bit of vanilla extract in your espresso for a nutty, sweet flavor.  If desired, dust off the top of the espresso with a little bit of cinnamon or nutmeg. Ad We could really use your help! Can you tell us about wakeskating? Yes I can Can you tell us about birds? Yes I can Can you tell us about book covers? Yes I can
  15. 15. Can you tell us about fighting acne? Yes I can Video Tips  Keep the pitcher refrigerated before you steam the milk. A cold pitcher allows you more time to make a better foam/froth.  There are three parts that make espresso: The most important is the Heart (which is the light brown); the Body (the majority of the drink and the dark brown); and theCream (the portion of foam on the surface of the shot). You can add syrups and sugars for extra flavors. Ad Related wikiHows How to Steam Milk How to Make a Perfect Coffee
  16. 16. How to Make Latte Art How to Make Iced Coffee How to Make a Caramel Macchiato How to Make a Cappuccino Sources and Citations 1. ↑ http://coffeegeek.com/guides/frothingguide/steamguide
  17. 17. Article Info Categories: Espresso Based Coffee Recent edits by: PuppyBlue, Ekhaliullina, semsem Atia In other languages: Deutsch: Wie man einen Latte Macchiato macht, Français: Comment faire un café latté, Español: Cómo hacer un café latte, Italiano: Come Preparare un Caffellatte, Português: Como Fazer um Latte, 中文: 制作一杯拿铁, Nederlands: Een caffè latte maken  Discuss  Print  Email  Edit  Send fan mail to authors Ad Thanks to all authors for creating a page that has been read 610,209 times. Did this article help you? Yes No Random Article Write An Article Related Articles
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