Latte is not coffee. Actually, Latte means "milk" in Italian. If you order a latte, the waiter will only give you a glass of milk. Caffè Latte in Italian refers to latte. Nowadays, many cold drink shops will launch their own "latte" series, such as "black tea latte" and "matcha latte", which are actually milk tea without coffee.

Latte coffee is a classic mixture of Espresso and milk, and Italians also like latte as a breakfast drink. In the Italian kitchen in the morning, coffee and milk are usually cooked at the same time on the stove with sunshine. Italians who drink lattes like milk rather than Espresso, and only espresso can bring unforgettable taste to ordinary milk.

Caramel color is also called caramel, commonly known as sauce color, caramel in English, "karamellzucker" in German and "sucrecaramelise" in French. Caramel is a natural colorant with a wide range of applications in food and an important member of food additives. Caramel is a kind of thick sugar extracted from rice. Usually used for pudding/latte. The color is almost brown. Food-grade sugars such as glucose, fructose, sucrose, invert sugar, malt syrup, corn syrup, molasses, starch hydrolysate, etc. are used as raw materials, and are heated (or pressurized) at a high temperature above 12 1℃ for coking, and further processed.

1.Ordinary caramel: made by heating with or without acid or alkali, but without ammonium or sulfite compound. The acid used can be food-grade sulfuric acid, sulfurous acid, phosphoric acid, acetic acid and citric acid. The alkali used can be sodium hydroxide, potassium hydroxide and calcium hydroxide.

2. Caustic sulfite caramel: in the presence of sulfite, it is prepared by heating with or without acid or alkali, but without ammonium compound.

3. Ammonia caramel: in the presence of ammonium compounds, it is made by heating with or without acid or alkali, but without sulfite.

4. Ammonium sulfite caramel: It is made by heating with or without acid or alkali in the presence of both sulfite and ammonium compounds.