Latte: przepis i proporcje

Krok po kroku: Classic Caffè Latte

Przepis profesjonalny, jeden z wybranych przepisów mistrzów, palarni i redakcji Atlasu.

Double espresso with silky steamed milk. The default milk drink: sweet, balanced, no syrup needed.

1. 1

   Purge the steam wand

   Purge the wand and wipe it before you start.

2. 2

   Zaparz espresso

   • od 0:00
   • przez 0:28

   Pull a double shot (18 g in, 36 g out) straight into the cup.

3. 3

   Spień mleko

   • od 0:28
   • przez 0:45
   • 62°C

   Stretch 220 g of cold milk for 3-4 s, until the jug is still hand-warm (about 37 C). Then sink the tip in to spin a whirlpool and cut the steam at 60-65 C.

4. 4

   Wipe the wand and polish the milk

   • od 1:13

   Purge and wipe the wand right away. Knock the jug once and swirl until the milk looks like wet paint.

5. 5

   Wlej mleko

   • od 1:13

   Pour within 10 seconds. Start high to fold the milk in, then drop close to the surface to finish.

6. 6

   Gotowe do podania

   • od 1:13

   Serve immediately.