thursday.28.july.2011
The components of a first-rate latte: a well-prepared espresso shot and good microfoam.
The proof of well-formed microfoam: pretty latte art holds its shape from first sip to last.
Just as I’d given up hope of getting a good latte until I’m back on regular milk, Father Dearest pulls off a great Almond milk based one! Yummy! Firstly he had to pull an excellent espresso shot, which he did thanks to the Elida Estate coffee (more on that in another post); then he had to manipulate the milk into the perfect microfoam. As I’d mentioned before, the Silk almond milk is a thicker, creamier milk than the Almond Breeze. This therefore made it much easier to achieve the desired microfoam. Also, the Silk has a less pronounced flavour, which makes it less likely to overpower the coffee flavour. However, it’s still a new flavour to the coffee and what I ended up with could be compared to an amaretto flavoured café latte; and it was topped with a little rosetta too. Not bad at all!
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