For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee)

Front Street bets that among all the coffee drinks made at home by those who own a coffee machine, milk coffee must be at the top of the list, and among them, the latte is especially the beloved "flagship" that everyone favors. Because of this, Front Street often receives many questions about homemade latte coffee, such as "what milk is best to choose," "how to froth milk," "how to make latte art," and the most frequently asked question of all: what ratio makes a latte taste best?

What characteristics does a delicious latte have?

Many customers say that compared with the lattes they drink in coffee shops, the versions they make at home are either too bitter or lack coffee aroma and body. In Front Street's view, making a latte like one from a coffee shop is actually not hard at all. As long as we choose fresh ingredients, find a moderate espresso extraction ratio, and pair them properly, we can easily reproduce the same result.

First of all, the original name of latte coffee, "Caffè Latte," already tells us that the stars of this drink are both coffee and milk. To present its best taste, the flavors of the two must reach a balanced state in the cup, that is, using milk to neutralize the sharp bitterness of the espresso, and through even blending, make the coffee taste milder, richer, and smoother. This is also one of the reasons why latte coffee is always one of the most popular among consumers.

Correspondingly, there are also cappuccino and mocha coffee that often appear in cafes. Since both contain milk and espresso, many newcomers confuse them. In fact, each has its own different characteristics. A freshly made cappuccino comes with a fluffy thick milk foam, like a mushroom on top, and when drunk, the soft texture is mixed with the bitterness of coffee; while mocha coffee adds chocolate-flavored ingredients on the basis of a latte, so it tastes sweet and fragrant.

The ratio of espresso

Friends with brewing experience all know that the taste of a latte depends to a large extent on the coffee beans used, followed by the espresso extraction ratio, and then the milk (you can refer to the previous "Milk Comparison! How big is the difference between coffees made with different fresh milks?").

The reason why the choice of coffee beans is important is ultimately because it directly determines the final flavor of a latte. To make the coffee taste good, the first thing is to ensure freshness, and the next is the espresso extraction ratio, because it not only concerns the concentration of the coffee base itself, but also affects how the "coffee flavor" of the entire latte turns out.

If you use medium-to-dark roasted coffee beans to make a latte, its taste generally tends toward richness, roasted aroma, and a hint of nuttiness. Front Street suggests that you first apply the basic formula we have mentioned in many articles: a coffee-to-liquid ratio of 1:2 (extract 40g of coffee liquid from 20g of coffee grounds / 18g of grounds corresponds to 36g of liquid weight), with a time of about 25–30 seconds, and ensure there is no spraying or unstable flow throughout. Under this ratio, the coffee liquid is relatively concentrated, the aroma is moderate, and it pairs well with flavored coffees like lattes.

If you use medium-roast coffee beans to make a latte, such as Front Street Huakui SOE, which emphasizes floral and fruity notes, then we are more often pursuing a latte that is mild, fragrant, and less bitter. In that case, to provide enough coffee aroma, corresponding adjustments need to be made in extraction.

Considering that coffee beans with a lighter roast require a higher extraction yield, extending the extraction time is undoubtedly a good method. When the coffee-to-liquid ratio still falls at 1:2, we can make the time fall within 30–35 seconds by adjusting to a finer grind, and the espresso made this way can allow the milk coffee to show richer floral and fruity flavors. (PS: For espresso extraction, lightly roasted (extremely light roasted) coffee beans are not highly compatible and are prone to spraying and lack of aroma, so Front Street will not include them in the scope of discussion here.)

What does using different coffee-to-milk ratios determine?

Whether hot or cold, the ratio of coffee to milk is the key to determining who takes the leading role in a latte. In short, adding too much milk will mask the coffee flavor, making the latte taste thin and lacking body; using too little milk will make the bitterness of the coffee obvious and even cause it to lack sweetness; only when the two coordinate with each other can the taste of the latte reach balance. Therefore, the appropriate ratio is actually finding a balance point between milk and coffee liquid.

In many latte-making tutorials provided online, coffee and milk usually have an approximate ratio range, sometimes 1:4–1:6, sometimes 1:4–1:8. In any case, there is no fixed standard. Front Street believes that the reason these figures are so "vague" is mainly that each store/brand uses different coffee beans, and their origin, processing method, roast level, and blend formula differ more or less, which gives the extracted espresso a different flavor tone and thereby changes the overall style of a latte.

To make a latte coffee that is richly aromatic and full-bodied, it is recommended to use Front Street Classic Espresso Blend. This is a formula composed of beans from three origins: Brazil, Indonesia, and Vietnam. It uses a dark roast, which can maximize the rich aroma of the coffee and also make it easy for everyone to extract rich and dense crema. Whether making an Americano diluted with water or a latte paired with milk, it is very suitable. It can be purchased and ordered at the Front Street Taobao store or the Front Street Tmall flagship store.

What ratio is suitable for homemade lattes?

Here, Front Street combines different roast levels with the differences in the taste of hot and cold lattes to briefly divide up how to more quickly find the "secret recipe" that suits you.

If you use shiny black espresso beans for extraction, the coffee liquid usually has an obvious roasted aroma and a relatively heavy bitterness. Then, to maintain the balanced taste of the latte, it is best to increase the proportion of milk, letting the coffee and milk fall within a ratio range of 1:7–1:8. For example, Front Street once tried making a hot latte with the darkest-roasted Robusta, first extracting 36g of coffee liquid from 18g of grounds, then adding 288g of frothed hot milk. The taste was rich and solid; when making an iced latte, because of the ice cubes, the taste is more refreshing, so the ratio is changed to 1:7, that is, pouring in 252g of fresh milk. At this time, the bitterness of the coffee becomes much softer.

When using medium-dark roasted coffee beans whose flavor highlights roasted nuts, white chocolate, vanilla, cream, cookies, toffee, and other aromas to make a latte, they usually emphasize sweetness and smoothness in taste. At this time, you might as well set the ratio within the range of 1:5–1:6. For example, for the hot latte made with Front Street's standard Sunflower · Warm Sun Blend, the coffee and milk will fall at 1:5, with dense milk fragrance yet without losing the richness of the coffee; if it is an iced drink, 40g of coffee liquid will correspond to 180g of fresh milk, for a ratio of 1:4.5, and the flavors of vanilla and chocolate instantly become refreshing.

Finally, for medium-roast beans with floral and fruity notes, the aroma of the espresso itself is relatively mild, the taste is not so intense, and sometimes it also carries higher acidity. If you want it to form a good partnership with milk, you can highlight the coffee's "presence" by reducing the proportion of milk.

For example, when Front Street makes Huakui SOE latte, in order to present its fragrant berry and citrus tone, it directly uses a 1:4 ratio, adding 160g of milk to 40g of coffee liquid. On the first sip, you can feel the sweetness of the milk, followed by the fresh aroma brought by the espresso, and the whole thing is very mild; if you want to make an SOE latte full of fruity aroma, it is recommended to use Front Street Xizhua coffee beans. First extract 40g of coffee liquid from 20g of coffee grounds in 28 seconds, then add 200g of fresh milk. The Front Street Xizhua latte made this way tastes full of fruity aroma, as smooth as passion fruit-flavored cream.

The above content is compiled by CoffeeHunters, a coffee news website.