Uncovering the golden ratio of latte coffee - the perfect combination of coffee powder and milk

This article reveals the golden ratio of latte coffee and explores the perfect combination of coffee powder and milk. As one of the most popular coffees in the world, the unique taste and aroma of latte coffee comes from the carefully adjusted ratio of coffee powder and milk. Only by mastering this golden ratio can you make a latte coffee with a rich taste and mellow flavor, allowing people to enjoy the delicious taste while also feeling the charm of coffee culture.

In the vast ocean of beverages, latte has become the favorite of countless people with its unique charm. It has won the favor of the public with its balanced taste, rich aroma and beautiful shape, but do you know that behind a cup of authentic latte, there are strict raw material ratios and production techniques. Let's take a deep look at how much coffee powder is needed for a cup of latte to perfectly present its charm.

We need to understand the basic composition of latte coffee. Latte, derived from Italian, means "milk", but in the coffee world, latte specifically refers to a drink that is a mixture of espresso and milk in a certain proportion. The ratio of espresso to milk directly determines the taste and flavor of latte.

How much coffee powder is needed for a cup of authentic latte? The answer to this question is not absolute, because different coffee machines, different grinding degrees, and different extraction methods will affect the amount of coffee powder used. In a standard cup of latte, the volume ratio of espresso to milk is about 1:3 or 1:4, which means that if the total volume of a cup of latte is about 350 ml, then the espresso part is about 70~100 ml.

So how much coffee powder is used to make 70~100 ml of espresso? This depends on the grinding degree of the coffee beans and the extraction conditions, but we can give a rough range: usually when making espresso, the amount of coffee beans needed for each cup varies between grams (depending on the density of the coffee beans and the change in volume after grinding). If converted into coffee powder, it is roughly around grams, which will also vary depending on different coffee machines and usage methods.

An important influencing factor we have to mention here is the extraction rate. The extraction rate directly affects the taste and concentration of the espresso, and then affects the final taste of the latte. If the extraction rate is too high, the espresso may be too bitter; if the extraction rate is too low, the coffee tastes bland. The right extraction rate combined with the appropriate amount can produce a perfect espresso base.

In addition to the amount of coffee powder, making latte also requires attention to the processing and taste selection of milk. High-quality milk, delicate foam and appropriate temperature are all elements that make up a perfect cup of latte. Only by perfectly combining these elements can the most perfect latte flavor be presented.

Different regions and cultures have different taste preferences for latte. In some areas or specific coffee shops, the ratio of espresso to milk may be adjusted according to personal taste to cater to the needs and preferences of more customers, which also makes the taste and style of latte rich and colorful.

(No summary sentence here) The making of latte is a technical job that combines art and science. Behind a cup of authentic latte there are countless details and techniques waiting for us to explore and discover. Whether it is the amount of coffee powder or the way of processing milk, it is worth our careful taste and study. Only in this way can we better appreciate the wonderful experience brought by this drink.