![]() ![]() Steam milk to 135–145 degrees Fahrenheit to produce a microfoam.Add the two ristretto shots to the serving cup.To pull ristretto shots (as opposed to regular espresso), either A) shorten the extraction time when pulling the espresso, B) use a finer than normal grind of espresso, or C) tamp the grounds into the portafilter with more pressure. As you approach the halfway point of the pour, slowly transition the pour closer to the cup. ![]() When pouring, start a couple inches higher than the serving cup with the ristretto and aim for the exact center of the cup. This microfoam is essential to producing the flat foam top that distinguishes a flat white. The goal is to optimize the quantity of velvety microfoam by integrating the liquid milk and big bubbles. Prepping milk for a flat white requires an essential milk “stretching” process via swirling, folding, and frothing it. Has heated liquid milk at the pitcher’s bottom.Produces velvety microfoam in the pitcher’s center (smaller bubbles).(By Original uploader was Tijuana Brass at en.wikipedia – Transfered from en.wikipedia Transfer was stated to be made by User:Tijuana Brass., CC BY-SA 3.0, )įor a flat white, the milk should be prepped such that it: Another distinction a flat white versus a latte is the manner in which milk is prepped and poured.
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