What to drink and where to drink?
I'm not a barista at no die, so the answer is of course to do it at home. However, do it yourself and have plenty of food and clothing. We'll talk later. First solve the urgent need: people are lazy and have no conditions to do it themselves. What should I do if I want to drink good wine? Then, go to the cafe.
There are so many espresso coffees, but the highest order rate in cafes is latte. Nine times out of ten, the lattes that people usually drink come from chain cafes. In chain cafes, lattes dominate, accounting for the vast majority of milk coffee sales.
The question is, are these daily lattes good coffee?
Let's have a drink today and see the lattes of the five most common chain coffee brands. Besides lattes, we also drank espresso from these coffee shops.
Because espresso is the soul of the Italian cup!
Finally, as you may remember, we traveled all over Shanghai (including Beijing, Hong Kong and Guangzhou! ), at the end of the article, we recommend 6 favorite lattes in Shanghai.
First, what is a good latte
Simply put, a cup of latte, whether hot or cold, should have the sweetness of milk and a little taste of coffee (to supplement the sweetness of milk and increase the taste level); If it's a hot latte, the milk foam should be strong.
But it's not that simple. Teacher Cha thinks that the factors and standards to be considered are as follows:
Raw materials:
1. Coffee beans: The climate and local conditions where coffee beans grow give them a strong flavor. Different combinations bring different collisions, but coffee beans from a single origin will also have a special taste experience. In addition, coffee beans must be fresh!
2. Milk: You can write another 5000-word paper (do you want to read it? ) But generally speaking, Teacher Cha only drinks lattes made of fresh milk!
Other external factors:
3. Machine: The quality of the machine is very important, but Mr. Cha thinks that even the best machine depends on people to operate it ~
4. Cafe receptionist
4. 1 barista's service: it gives people a warm, comfortable and relaxed feeling.
4.2 Barista's skills: It is not so much a skill as an understanding of coffee. Just relying on espresso and milk, different drinks have evolved, so the use of both is very superb. The steady skill of barista is a big test for every cafe.
5. Production process (environment): Is it clean? Are these devices normal? Will it be cleaned immediately after use? A shop that pays attention to details always makes people feel better.
Two. So, how do the following five lattes taste?
Icon color, bright color means good, dark color means to be improved.
Hot latte: the entrance is smooth, the aftertaste is bitter, and the milk foam is not tight.
Iced latte: Even fresh milk can't hide the bitterness of coffee.
Hot iron: There is too much milk foam and it is too hot for the barista to work normally.
Iced latte: It's too light, just like drinking brown milk with ice cubes.
Hot latte: It doesn't taste like fresh milk. The milk foam is rough and still watery after stirring.
Iced latte: The unnatural aroma of milk overshadows the coffee itself.
Hot latte: It's cheap, but it tastes really bad.
Iced latte: Coffee tastes weak, syrup hits, and it's so sweet that it's toothless.
Hot latte: the milk foam is quite thick, but the fusion is not enough.
Iced latte: Milk is sweet, but coffee is a little bitter.
Ⅲ. Peep through the phenomenon to see the essence
Milk and milk foam play a very important role in a hot latte.
Milk foam is thick, delicate and has attractive luster, which will make the taste of coffee more sweet and mellow. After the lactose in milk is heated and sent away, some of it will be converted into sweet galactose and glucose, which will bring out the sweetness better.
By the way, if you drink a cup of latte with rough foam and rapid stratification, it means that the barista's skills are really not good.
We get up the courage to taste the concentrated solution of these five families just to see the beans themselves! Because, concentration is the soul of Italians!
The most intuitive impression of a good espresso is the taste. It is the first step to drink smoothly without stimulation; The remaining bonus items are the sense of balance and the origin flavor of beans.
Teacher Cha's expression here is like this:
Crash. Exchangeable image format
So, the conclusion is, it tastes bad? Why do people still drink?
Probably because the taste buds are used to the strong bitterness and think it is the taste of coffee.
In fact, there are more and better choices!
In order to drink the following expression:
Boss, there is still a cup of coffee in the pool. Exchangeable image format
We visited a group of Shanghai cafes recommended before.
The following six articles are particularly impressive:
(In no particular order)
Come and have a look,
Is there any good coffee near your office/home?
Four. ? Our favorite 6 lattes in Shanghai are here.
1 | undefined
Address: Room KLOC-0/05, Building 6, No.50 Moganshan Road (Tianmu West Road)
Tel: 02 1-22776299
Coffee machine: Nuova T3; ;
Bean mill: Mythosone? EK34
Bean combination: Sunyega+Guatemala
Milk: only food and beverage packaging.
Thick milk foam, nutty taste, balanced taste, all-round development of morality, intelligence, body and beauty!
2 | Paragraph 10- 1 1
Address: No.55, South Shaanxi Road (near Xinle Road)
Tel: 02 1-64339796
Coffee machine: Kees Vander Westen spirit; ;
Bean factory: Mazzer Robur
Bean mixing: confidential
Milk: Meiji Catering Packaging
A hot latte tastes like butter cookies! Iced latte has obvious citrus flavor, and milk, coffee and ice cubes are just right together ~
3 | Table 12
Address: Office Building of Feizhou International Building, No.899 Lingling Road, Xuhui District
Tel:17717374801
Coffee machine: La Marzocco GB5 EE
Doufang: New Myth /anfim/barat zaforte
Milk: Only taste.
I tried three kinds of SOEs I like, and the origin characteristics are very obvious whether it is deep baked or slightly shallow baked. Brazil has a good sense of balance; Moreover, Ethiopian beans are full of sun flavor and have excellent sweetness!
4 | Small arms and big heart
Address: Right of Gate 99, Bird, No.99 Taixing Road, Jing 'an District.
Tel:17302115791.
Coffee machine: Kees? castles in the air
Soymilk machine: Anfim SP450
Source of beans: domestic and foreign procurement and home baking.
Bean Mix: According to taste and use, there are three kinds: the fixed formula of Cavoli store in Taipei will be changed to other bakers at home and abroad every month, and the others are baked by ourselves.
Milk: whole milk.
Use different beans to present espresso, American coffee and milk coffee respectively. Hot latte can get obvious hazelnut flavor; To make iced coffee, the proportion of ice cubes in concentrated milk should be accurately weighed.
5 | Uncle Unknown espresso
Address: next to Uniqlo parking lot, No.258 Wujiang Road, Jing 'an District.
Tel: 02 1-62990 109
Coffee machine: La Marzocco Linea PB ABR
Bean Mill: Ma Zeer Kony
Bean mixing: irregular substitution
Milk: whole milk.
The concentration of my uncle's house, with the tenderness of milk, is more like a mellow and warm uncle ~ ~ (oh, I am drunk after drinking the good concentration)
6 | Umind Yueman Coffee
Address: Floor 1, Lanxinyue Cube, No.400 Zhang Yang Road, Pudong New Area, Shanghai
Tel:13651701465.
Coffee machine: Nuova Simonelli
Bean mill: Happy dinner in Ma Zeer.
Bean blending: French blending by Lutianjia Coffee Research Institute (Brazil Chokla+Colombia Nalinglong+seasonal beans)
Milk: whole milk.
Take a sip, the milk foam is dense and delicate, and the sweetness is obvious. Although it is a combination of deep baking, there is no uncomfortable bitterness at all!
Many new shops have been opened recently.
We also ran some in succession.
The map of Shanghai Coffee is being updated.
If there is anything you particularly like.
Welcome to tell us ~
Wen ||| Charles, Coral, Min, Xiaoman
Edit | Min Er, Bei
Gif Design | Vagrancy
Photography | mins