The biggest feature that distinguishes Cafeau lait from American and espresso lattes is that it requires milk and espresso to be injected into the cup together, and the milk and coffee meet in the first place, colliding to create a mood of leisure and freedom. There is also a little difference is that the Italians latte coffee with the same depth of roasted beans with Italian espresso, Cafeau lait with French roasted coffee beans, the two roasting depth is not the same, so the flavor is also slightly different.

The French are the most passionate advocates of Cafeau lait, and you'll see rounded cups of Cafeau lait at the breakfast table in France, where it's the source of their good mood for the day.

It is interesting to note that, of all the coffee cups, the French probably have the largest cup for their Oreos.

Determining the characteristics of coffee - the four flavors

All the colors, aromas and flavors of coffee are the result of chemical changes that occur in the raw coffee beans after the roasting process.

Bitterness: Caffeine, one of the basic flavor elements of coffee.

Sourness: Tannic acid, one of the basic flavor elements of coffee.

Strong: the strong, mellow flavor of coffee.

Sweetness: When the sugar in raw coffee beans is partially caramelized by roasting procedures, the rest is sweet.

Aroma (coffee flavor): fat, protein, sugar in raw coffee beans is an important source of aroma.