Because the weather is really too hot, today Front Street has compiled some cool knowledge to share with you, hoping it can help you cool down. If it is too cold, please wear two more layers and keep warm.
1. There is no Spanish latte in Spain
Many people know that Spanish Latte is from the chain brand %Arabica. Although Spanish Latte has "Spain" in its name, there is currently no substantial data recording that it originated from Spain, and most Spaniards do not even know what it is.
Spanish latte is a flavored drink that combines classic coffee with a unique milky and sweet flavor. It is mainly composed of espresso, milk and condensed milk. It is a flavored coffee with a small amount of condensed milk added to the traditional latte. Because it is necessary to highlight the sweetness of milk and suppress excessive "flavor grabbing" of condensed milk, Front Street recommends giving priority to medium-dark roasted coffee beans with rich roasting aroma.
The first choice for making Spanish latte at home is the classic Front Street blend. Use 20g of coffee powder to extract 32g of coffee liquid (powder to liquid ratio 1:1.6). The time is controlled at 25 to 35 seconds, and then evenly blended with 15g of condensed milk, and add 200ml of fresh milk. The flavors of the Spanish latte become butter cookies, almonds, sweet chocolate, and cheese. The condensed milk not only weakens the bitterness of the coffee, but also provides a touch of sweetness, giving it a unique taste.
Although Spanish latte has nothing to do with Spain, there is a coffee "Café Bombón" that originated in Madrid, Spain. It is a type of espresso. It uses a glass espresso cup, first pours condensed milk in a 1:1 ratio, and then adds espresso, forming a sharp black and white contrast. As for the taste, you can imagine it yourself. Front Street guessed it was "bitter-sweet" with the aroma of coffee.
2. Mocha coffee does not come from “Mocha”
Whether it is a chain store or an independent cafe, mocha coffee refers to a flavored coffee that melts chocolate sauce or cocoa powder + syrup into espresso and milk, allowing you to drink the richness of coffee, the smoothness of milk, and the aroma of chocolate all at once. Although Front Street no longer sells coffee, whenever I am in a low-sugar state, I will use the Front Street dark cocoa blend to make myself a cup of indulgent silky mocha coffee, and my mood will immediately become happy.
Mocha in Mocha coffee is a city in Yemen. From the 15th century to the early 18th century, it was an important port at the mouth of the Red Sea. It was mainly shipped to European countries. Because at that time, people did not know where the coffee beans were produced. They only knew that they came from the port of Mocha, and the sacks containing the coffee would be printed with the word "MOCHA", so they named it "Mocha coffee". Europeans thought that this coffee had a strong chocolate flavor, and they were fascinated by it.
Although we don’t know the origin of the name of Italian Mocha coffee, it can be seen from the materials it is made of that it imitates the chocolate flavor of Mocha Port coffee beans. Therefore, mocha coffee at this time no longer refers to coffee beans, but chocolate-flavored espresso.
3. Dutch coffee became popular in Japan
In fact, cold brew coffee has several English names, among which Cold Brew Coffee is the most commonly used. In the West, people generally call it Dutch Coffee. Why is this?
The exact inventor of the Dutch Coffee making method has not been verified, but the latest discovery in the foreign coffee industry shows that this coffee brewing method was invented by a Dutch businessman who went to Batavia, Indonesia for trade.
During the Age of Discovery in the 18th century, Dutch merchants discovered that it was difficult to obtain hot water on board ships. The method of soaking in cold water to make coffee could not only be stored for a long time and convenient for drinking at sea, but what was even more surprising was that the cold coffee produced not only had no obvious bitter taste, but a more glycolic taste. At the same time, this coffee was named "Dutch Coffee".
However, Dutch coffee never spread back to the Netherlands. Instead, it spread to the shogunate in the Edo period along with the voyages of these merchants, and was deeply loved by the Japanese. Later, the Japanese improved this cold brew coffee method and gradually evolved into today's iced drip coffee, also called Kyoto coffee.
4. Macchiato and caramel macchiato have nothing to do with each other
Front Street discovered that many of my friends’ first cup of coffee was Starbucks’ Caramel Macchiato. As a drink that is popular all over the world, it is actually not difficult to make. First combine vanilla syrup with espresso, then add ice cubes and milk (or whipped hot milk), and finally top the milk foam with caramel sauce. The bitterness of the coffee, the sweetness of the syrup, and the feeling of fullness brought by the large cup are the deep impression it leaves on everyone.
When you put aside the word "caramel", Macchiato is a mini drink consisting only of espresso and milk. In the era when espresso was just beginning to become popular, some customers wanted a cup of coffee with a less exciting taste, so they had a way of drinking it by adding a small amount of milk. This slightly reduced the strong taste of the coffee and also brought a little extra milky flavor. At the same time, in order to better distinguish it, the barista garnished it with white milk foam.
In Italian, Macchiato is the "mark, imprint", and when it came to our country, it became the transliteration of "Macchiato".
