latte Art Coffee

How to make it:

Pour cold milk to taste (1ºC) for one cup into the steam jug.
quoteIf you have time, keep the jug in the refrigerator or freezer before use. A cool kettle will give you more time to feed the milk and reduce the possibility of boiling milk. The cool kettle also makes the cream more rigid and easy to use. Try to cool the kettle at least 30 minutes before use.

For perfect foam, always use a liquid thermometer . The thermometer will help you to determine the exact time to move the milk from the steam engine before boiling. The goal is to heat the cream to stay below the boiling point. Do not let the milk stay in this temperature for too long, because it will make milk boil.

Place the steam stick on the bottom of the kettle.

Turn on the steam engine, and lift the stick slowly until it reaches the top of the milk. Lower the teapot when the milk rises so that the steam rod will be 1 cm from the top of the milk. Milk does not need to be stretched excessively or will appear big bubbles. This is done to produce mild and soft milk that will be different from the foam found on the top of the espresso.

Let the milk reach 37ºC. Then place the steam stick on one side of the pot, dip it in the milk, place the teapot to rotate counterclockwise.

Rinse the milk carefully in a counterclockwise direction using a steam stick that is still placed near the bottom of the teapot.

Keep doing this until the heat of the milk reaches between 65ºC to 68ºC. The absolute temperature you need to get on the milk foam is 71ºC.

Things to keep in mind: some steam engines generally heat up milk quickly so you need to move milk from the machine around -12ºC before reaching the limit to keep the milk from boiling. This is done because the milk will still experience warming even though it is not being fed.

In addition to breaking large bubbles, break the small and light bubbles (often called microfoam ). You want to produce a lightweight foam without having to sacrifice its contents.

The next step:

Use between 7 - 8 grams of espresso powder to make an espresso portion ( shot ).
Start making a shot as soon as you make the milk foam.

Tap your filter using a load that weighs between 14 - 18 kg. For most adults, press as strong as one hand you press.

Use the coffee grinder for extra freshness. The grinder will help you to control how well or roughly your espresso powder is.

Bring your shot of espresso. The perfect shot contains a bit of cream in it, and produces a classic coffee flavor.

Brewed espresso within 21 - 24 seconds to produce a perfect shot . Espresso will become even sweeter when the brewing time approaches 24 seconds.

You can adjust the length of the extraction from the power you give when pressing the espresso powder. Press with a strong enough force and your espresso will filter slowly and quietly. If you do not do this, your espresso will filter too quickly.

Pour a shot into a cup of coffee or an appropriate container. Do not let the shot exceed 10 seconds without adding milk to it. If desired, put 1 ' shot flavor enhancer into the cup before adding the espresso.