Making The Perfect Espresso And Latte
Making the perfect espresso or latte is an art, let’s face it. To be a good barista, you need to have trained and practiced for years. You need to know about all sorts of aspects in making the perfect pull of espresso, or the perfect steamed latte.
I recently came across an interesting article in which the author, a master bariste who travels around the States hosting barista training events, describes some of the components of making the “perfect latte”.
First, make sure you have the right equipment, starting with a steel steaming pitcher. You needn’t spend a lot to get a good pitcher; just make sure it has a pronounced spout. Twelve-ounce pitchers are good for one cup, 20-ounce for two cups. Critical: be sure to fill the pitcher between 40 and 60 percent of capacity, leaving room for the resulting foam. Cup size is also critical. Authentic Italian cappuccino uses a six- or seven-ounce cup, one shot of espresso (one ounce), and five or six ounces of steamed milk (resulting in of three to four ounces of milk after steaming). Increase the formula in proportion for larger drinks.
It’s critical to use fresh, chilled milk every time, never milk that’s already been heated. Steam is water, so too much water makes milk less creamy. Keep your milk cold, from 35 to 40 F, to ensure enough steaming time; overheating denatures proteins, ruining milk’s taste and smell. Optimal, final temperature is 140 to 150 F. Carefully monitor the milk by using a kitchen thermometer or, like the pros, by resting your hand on the side of the pitcher. When it’s too hot to touch, steaming is complete.
To optimize the amount of air introduced, keep the nozzle about a half-centimeter below the milk’s surface, near the pitcher’s side but not against it. Don’t move the pitcher. The steam’s power will move the milk in a circular motion, creating air bubbles (emulsion), and reducing them to microbubbles (stabilization). The resulting, smaller bubbles make for more stable, longer-lasting foam. (To read the fill article, click here)
All that debate just about which MILK to use? If you are serious about making your perfect espresso or latte from scratch, you need to know what to do. It’s more that just a little bit tricky to get it right, but with practice, you could succeed.
The truth is though, you can enjoy a perfect espresso and latte (and a perfect cappuccino… and a perfect mocciato…. and more…) by using a super automatic espresso machine such as the Jura Capresso Impressa Z5 espresso machine. Just touch a button, and very shortly after, enjoy a delicious latte, steamed to perfection! Check it out today by visiting the Jura Capresso Impressa Z5 Review Page