Recently, I believe that many Italian parties are like Front Street, and have been hit hard by the "scoopable latte". Since the first person to eat crabs appeared, it seems that all the people on the Internet who can latte art and not latte art have joined the DIY team, and more people are eager to try it. Let's do it today to see if it's worth planting.
Currently, the "scoopable latte" that is being circulated in the world actually uses the method of making pudding to turn the milk coffee into a semi-solidified state, so it can be poured without spilling. It is worth noting that unlike the coffee jelly shared on the front street, with the help of coagulants, the latte can transform into a delicate and smooth texture when put in the refrigerator immediately after being made, and the latte art can also maintain its original appearance, allowing us to enjoy it while eating.
Front Street checked many related tutorials on the Internet and found that the ingredients needed to prepare latte pudding are actually very simple. You only need to add gelatin flakes (gelatine powder) to ordinary latte.
However, since coffee is "eaten" cold, if it is extracted from darker roasted Italian beans, the concentration will most likely be rich and irritating, resulting in a "bitter" pudding. Therefore, in order to neutralize the taste, you can add appropriate syrup for seasoning, and give priority to medium-roasted coffee beans.
For those who like the aroma of nutty butter, buy the Front Street Queen's Manor and Front Street Boutique blends. The resulting latte pudding will have almond and almond flavors. If you want more sour and sweet fruits, the first choice is the Front Street Cicada, Front Street Mozart or the Front Street Strawberry Candy Gesha blend.
The espresso of Front Street Strawberry Candy Italian Bean is used here as the base. As you can tell from the name, this is a very sweet coffee because it is composed of three single-origin coffees from different production areas. In addition to its own rose aroma, Front Street Strawberry Candy also has the flavors of grape, dried blueberry, sweet orange, and fruit candy in American style and latte. The taste is very unique.
Preparation method
Step 1: Soak 8g gelatine sheets in room temperature water to soften.
Step 2: Use 19.5g Front Street Strawberry Candy espresso coffee powder to extract 38g coffee liquid for 30 seconds (the parameters are subject to debugging on the day), pour it into the cup and set aside.
Step 3: Pour 200g of milk into the latte art vat, add 25g of original syrup, take out the gelatine slices and put them into the milk and beat until 55-60°C. The thickness of the milk foam should be controlled at 0.3-0.5cm. The finer the texture, the better.
Step 4: Mix the milk and coffee liquid evenly, draw flowers, and then immediately put it in the refrigerator to refrigerate. After 4 to 5 hours, when the latte is completely solidified, you can start enjoying it.
The frozen latte pudding looks good in appearance. Although it is slightly defoamed, the upper layer still maintains its original texture and can be flipped without spilling.
It is not inferior in terms of taste. It tastes like a light fruity aroma and white chocolate flavor brought by the concentrated strawberry candy. The upper layer is slightly sweet and bitter from coffee oil. It is frozen and chewy in the mouth. The texture is tender and smooth. Due to the addition of syrup, it does not taste too bitter and has a bit of caramel feeling.
Production details
Many people try to replicate this latte art pudding at home. In addition to those successful sharings, Front Street also discovered some "overturning" phenomena. Below we choose three of the most common examples to analyze the reasons behind them.
1. The latte pudding is not shaped
First of all, the reason why the latte can successfully solidify into pudding is mainly due to the food coagulant. Front Street’s first failure experience was because there were too few gelatin tablets, which caused the latte to remain very thin after it became cold. It is recommended to use 5g gelatine tablets when making a small cup of latte (150-200g). If you are making a large latte of 250-300g, you may wish to use 8-10g to achieve better coagulation effect of the coffee.
In addition, insufficient refrigeration time will also cause the inside of the latte to be difficult to form. It is generally recommended to refrigerate the latte for more than 4 hours immediately after making it. You can also place it in the freezer for 1 hour, take it out and leave it at room temperature for 10 minutes, and wait for the pudding to defrost before eating.
2. The taste is too bitter
As mentioned above, this situation is often caused by the roasting degree of the espresso beans being too dark. If you want to avoid the attack of burnt bitterness in the latte art pudding, in addition to changing to beans with a lighter roasting degree, you can also improve the taste by adding condensed milk or flavored syrup.
For example, Front Street uses the Nuanyang Italian blend with a small white cup (200ml) to replicate it directly. Without adding sugar, the bitterness of the coffee can be said to go straight to the forehead, so before whipping the milk, 30g of condensed milk or 30g of flavored syrup will be added and then blended. The pudding will not be bitter or too sweet.
3. The pudding is done, but the latte art is gone.
If we want the pudding to have a lasting pattern, we have to ensure that the milk foam is stable, which depends on the quality of the milk foam and Italian concentrated fat, as well as the fusion between the two. For specific details, you can check out Front Street's past article "These details can make your latte foam more stable and defoaming slower!"
In addition to these details, overheating the milk will also cause the latte art to dissipate. The latte is in a cooling process from liquid to semi-solid. When the milk temperature is too high, the cooling time will be extended, and the defoaming speed of the surface pattern will be faster and more obvious than usual.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
