Lattes can differ in flavors and ingredients, but a milky latte has been named the nation’s most popular type of coffee in many countries. It is the taste that most coffee lovers would go for - a combination of espresso and cream, hot steamed milk, and there is a reason that it is on top of the menu lists of most coffee houses.
Today we will talk about the basics of a good latte - the espresso and the milk.
Adding the two ingredients might sound simple, but in reality, it takes some skills to craft the espresso and heat up the milk to the right temperature.
There are some tricks that you need to follow in order to get a good espresso - always use freshly baked coffee beans, choose a suitable size of coffee grounds and use enough pressure during tamping for best results. We all love it when the espresso has a good crema and one of the important requirements is the freshness of the beans. How fresh you might ask? We recommend to grind and use your coffee beans the same day as they were baked, or within a window of two weeks the most.
When it comes to milk, you could use a variation depending on your own choice. You could make a latte either with cow’s milk, almond milk, soy milk, oat milk or coconut milk - the options are endless and can match any coffee lover’s taste.
When preparing the latte, you would want to heat up your milk in advance. Steam your milk with a steamer or you could also heat your milk in a saucepan over medium-low heat. This is the old-fashioned way to froth your milk, but it works beautifully every time.
Here is a tip for those who prefer their milk frothy - you could use a wire whisk to create foam and whisk the milk once the saucepan starts to release steam and the milk begins to simmer. You could also transfer the foam to your latte by holding it back with a spoon while pouring the milk and then spooning the foam over the top.
You are welcome for the tip and happy coffee making!