Have you ever paid attention to the ratio of milk and coffee?

Today, we are used to thinking about and controlling the many factors that affect the taste of espresso, and we have practiced the techniques of frothing milk and latte art, but the ratio of coffee to milk and how it affects the strength and taste of the coffee we drink is something that is often overlooked.

Sometimes, we drink a latte made by someone else in a cafe with the same beans and it is amazing, but when we use the same beans to make it ourselves, we find that it is very different. Sometimes it is not the machine or other influencing factors, it is very likely that there is a problem with the ratio of milk to coffee, which is the simplest variable to control. At home, we usually use the regular cups in the cupboard, while in a cafe, the boss usually buys the cups they like, and the capacity of the cups for take-out is very different from that used in the store. However, the size of the cup will be a key factor in determining the strength and drinking experience of a cup of coffee.

There is a view that controlling the ratio of milk to coffee is the only direct decision we make to change the intensity of the coffee flavor in the final latte. For a specific espresso machine and matching powder basket, the amount of coffee powder we can use is limited. Although different models of powder baskets can be selectively replaced, it is sometimes difficult to find the right one. Therefore, with a fixed amount of powder, we will make adjustments to the powder-liquid ratio. This decision will affect the concentration and strength of the coffee, and will also determine the basic taste of a cup of latte. But the strength and amount of espresso in the latte we finally drink are basically fixed, and the taste intensity of the final drink will be determined by the milk mixed with it.

So, what size cup should we use? First, set some goals for the milk drinks you want. Personally, you first need to decide whether your milk coffee tastes more like "coffee" or "milk". This means different things to different people, but by tasting different ratios, you can find your position.

The characteristics of the milk we are using will definitely weigh in here: stronger milks or milks with stronger flavors will bring stronger flavor characteristics to milk coffee - sometimes adding milk to coffee is delicious, and sometimes it will mask the taste of the coffee. Hence the birth of milk foam.

The richer the milk foam in a cappuccino, the stronger the coffee tastes. Because there is more air in the cup, we drink less milk, the coffee liquid is less diluted, and the taste is naturally stronger. The powder-liquid ratio of espresso will also have some impact: compare 22 grams of espresso and 33 grams of espresso. 33 grams of espresso usually has a higher extraction rate and improves the strength of the coffee. Similarly, it will replace 10g of milk in the cup, naturally increasing the concentration of the drink.

Another thing to consider is the degree of roasting of the coffee beans. Generally speaking, darker roasted coffee beans will increase the intensity of the coffee flavor. However, to a certain extent, darker roasted coffee beans will bring roasting defects, causing the coffee to taste too strong and sometimes accompanied by a hollow, astringent, and burnt taste.

The relationship between cup size and perceived value for money cannot be underestimated, but this must be determined by the coffee shop owner's judgment of their target market. However, for every "bigger = better" customer served, there may be a customer who cares about "smaller = better quality" just around the corner.

So, the first suggestion here is: measure the actual volume of your cup. Because many cups are actually 10-15% less than the capacity stated by the manufacturer. For example, we extract 22 grams of concentrate at a time, with a powder-to-liquid ratio of 1:2, and add milk to blend.

This milk coffee tastes great when made with a cup in the 150ml-190ml capacity range, because within the 150ml range, the coffee flavor is punchy and dominant, while at the upper limit of 190ml, the coffee flavor tends to be milkier and sweeter, but still balanced with the taste of milk.

If it exceeds this range, either too much milk will mask the taste of the coffee, or too little milk will make the coffee taste dry and your tongue will feel like it has been punched.

All are 8oz pots

Coffee shop owners face a unique problem when considering takeout cup sizes. The standard cup sizes commonly available are 8 ounces (235 ml), 12 ounces (355 ml), and 16 ounces (475 ml). These sizes are often referred to as "small," "medium," and "large."

In recent years, many specialty coffee shops have stopped using 16-ounce cups, leaving only 8-ounce and 12-ounce cups. This brings up an obvious problem: we can't use the same coffee strength/flavor characteristics in two different sizes of cups through the normal single or double espresso. This means that either the 8-ounce cup uses a single espresso, giving customers a weak and less than ideal experience; or the double espresso is added to both the 8-ounce and 12-ounce cups, in which case one cup may taste too strong or one cup may taste too weak.

This is an awkward situation, but there is a solution: use 6-ounce (175 ml) cups and 8-ounce (235 ml) cups instead. Use a single shot of espresso in a 6-ounce (175 ml) cup and a double shot of espresso in an 8-ounce cup. This can help us produce a consistent coffee flavor that is no longer controlled by the amount of the cup.

Regarding the use of take-away cups, you can also refer to these suggestions:

1. If you use a single-portion 20g coffee base to make flat white coffee, using a 150ml-200ml cup can give you a more balanced taste;

2. Use 6-ounce (175 ml) and 12-ounce (355 ml) takeaway cups to better balance the taste of coffee;

3. If you decide to use an 8-ounce to-go cup, pairing the same large amount with a 16-ounce cup will be more balanced.