Creating the Traditional Latte
Building on the knowledge that can be gained by watching our barista tips on crafting an espresso, World Latte Art Championship head judge Paul Meikle-Janney talks you through the method involved in creating a traditional latte drink.
Using our popular Excelsior machine, as Meikle-Janney explains, the main difference between a latte and other espresso-based drinks such as a cappuccino or macchiato is the ratio of coffee to milk. The macchiato is generally one part coffee to one part milk; cappuccinos usually have a three to one ratio of milk to coffee; whereas the latte contains four parts milk to one part espresso.
Moreover not quite so much foam used for the latter, with the resulting drink being smoother in consistency and not quite as aerated or with such a head of foam as a cappuccino.
Using a single rather than a double shot, you can set the espresso process off whilst simultaneously steaming the milk. Since the ideal latte requires less air than a cappuccino, give the milk a few short ‘chirps’ with the steam wand, positioning it a little deeper in the milk a little sooner than you would for a cappuccino. Again, keep your hand on the bottom of the milk jug to check its temperature and remove before it gets too hot so as not to tarnish its flavour.
As for introducing the milk to the espresso, pour this in from a slightly greater height than you would for the cappuccino to enable the smooth consistency throughout.
Take a look at the video – How to make a latte
Practice Makes a Perfect Cup of Cappuccino
With a live demonstration and the skilled expertise of Paul Meikle-Janney, Head Judge for the World Latte Art Championship – we talk you through the steps involved in creating an ideal cappuccino with our Brasilia Excelsior machine.
To craft a traditional style cappuccino, start with approximately a third of jug of milk, enough to enable a foaming motion to develop, but not so much that there are any overflow issues once air is added to the equation.
Then turn your attention to the Excelsior’s steam wand, giving it a quick purge with a blast of steam prior to use. Next, position the wand just under the surface of the milk, keeping one hand on the bottom of the jug to assess the temperature and using the other to operate the steam wand handle.
As the milk begins to heat up, bring the wand slightly deeper into and onto the side of the jug to texture the milk. Remove the milk before it gets too hot, give it a tap to settle bubbles that have formed on the surface, wipe down the steam wand immediately to prevent any sticking and give it another quick purge with a blast of air.
Meanwhile as the double espresso shot is being poured into a large cup, spin the milk in the jug to get moisture back around the foam. To get the milk into the cappuccino, position the cup on its side, pour low onto the side to achieve a foam and then start to bring the flow of milk higher and pour through the liquid.
Take a look at the video how to make a cappuccino
Explaining Coffee Terminology
A recent coffee-related post has offered some clarification on confusing coffee terminology and plethora of coffee.
Not only is the variety of mixes, blends and beans becoming increasingly complex, different types of coffee drinks, as well as varying measures, are adding to the confusion.
In terms of the choice of coffee drinks available, an espresso distinguishes itself as a single or double shot offering, which is created with hot water and finely ground coffee beans. Meanwhile an Americano is the same espresso shot, but with mixed with hot water. Moving up the scale in terms of complexity is the latte, an espresso shot combined with steamed milk and topped with foam, whilst a cappuccino –stronger than the latte – has less steamed milk and more foam.
Options which add more than hot water and milk to the equation include the caramel macchiato, frappuccino and café mocha offerings of the coffee world. The first, as its name implies, is essentially a vanilla latte but with a little more foam and a little less vanilla, topped with caramel sauce drizzled over the foam. A frappuccino combines espresso coffee with ice, whereas the café mocha is an indulgent espresso shot mixed with chocolate syrup, steamed milk and whipped cream.
As for quantities, a ‘short’ 8oz measure (approx. 250ml) is usually a special request, with the ‘tall’ option actually considered a small volume of liquid (12oz or approx. 375ml) and the ‘grande’ the larger choice at 16oz (approx. 500ml). If drinking a half litre of coffee is not enough, a ‘venti’ is either 20oz if hot or 24oz if cold.