Celebrating National Latte Day: The Art and Science Behind Your Favourite Brew
A day worth celebrating! In the world of coffee, latte is easily one of the most popular drinks. One that even non-coffee drinkers know and enjoy - a harmonious blend of espresso and steamed milk that has become a staple in cafes worldwide. Let's explore the rich history, intricate art, and science behind this cherished beverage.
The History of the Latte
To start with the basics, ‘Latte’ literally translates into ‘milk’ in Italian. Thus, it is believed that its roots emerged in Italy in 17th Century. Where coffee was usually enjoyed as espresso, the latte was a variation that would involve adding of milk. The French then coined the term Cafe au lait which means coffee with milk. However the ‘latte’ gained popularity due to America’s vibrant coffee culture in 1980’s. It’s creamy texture and balanced flavour made it to everyone’s favourite drink list.
How To Make the Perfect Latte
Coffee making definitely has a lot of science behind it as the tiny changes in ingredients, proportions and barista’s techniques can entirely change the way your coffee tastes. The same goes for this classic. Thus, there’s 3 things that we look at for making the perfect latte – the coffee, the milk and the proportion. No matter how good your barista skills are, if you don’t have access to good quality coffee beans you will not have a strong enough espresso to begin with. A good latte needs a fairly robust coffee that cuts through the fatness of the milk. Coming to the milk for a perfect latte we do recommend using cow’s milk unless you’re lactose intolerant or are on a dairy-free diet. The fat proteins helps give you a creamy foam. While, plant based milks will vary in the quantity of foam you are able to produce. The final step is to get the proportion of both right. Our recommended latte consists of one-third espresso to two-thirds steamed milk, topped with a thin layer of micro foam.
The flavour profile of a latte hinges on the precise extraction of espresso. Key variables include water temperature, grind size, and extraction time. Water heated between 195°F and 205°F (90-96°C) optimally extracts the coffee's soluble compounds. A fine grind increases the surface area, allowing for a more thorough extraction, while the ideal extraction time ranges from 25 to 30 seconds. Balancing these factors ensures a rich, flavourful espresso that serves as the foundation of a perfect latte.
DIY Latte - Cookie Latte
Celebrate National Latte Day at home or at our cafés by trying our new latte recipe from our spring drinks – Cookie Latte! If you’re more of DIY at home person make sure you have good quality coffee beans. The choice of beans significantly impacts the flavour and makes every sip of your homemade latte just as satisfying as one from a café! If you’re looking to buy freshly roasted coffee, you’re at the right place. Explore our premium coffee range from single origins to blends for your café like lattes!
Ingredients:
Double Espresso
Chocolate Cookie
Syrup Fresh Milk
Optional Garnishes: Whipped cream and/or cookie
Preparation:
Prepare a double espresso
Add 2 pumps of chocolate cookie syrup to a cup
Fill the cup with steamed milk to create a latte
Optional: Garnish with whipped cream and/or cookie
Latte Art
Latte art adds onto the entire experience of buying coffee and also gives the barista a chance to showcase their skill and creativity. To begin, it's essential to master milk frothing to achieve a smooth micro foam. Start with cold milk and a chilled frothing pitcher. Submerge the steam wand just below the milk's surface, allowing air to incorporate until the milk reaches approximately 100°F (37°C), then fully submerge the wand to continue heating until 140°F (60°C). For beginners, simple designs like the heart and rosette can be learned by practising daily. Practice and patience are key to mastering latte art!
