Hi everybody, thanks for tuning in again to another Weekly Wolff Vlog. My name is
Joshua and today we're going to be taking a look at drink recipes and how
to create your drinks that you might find in your local cafe. Now we've
already covered in previous vlogs on how to pull a great espresso and there's
also a fantastic milk series on how to steam your milk. So today we're going to
take a look at how we can use both of those elements that come together to
create a flavor experience in the cup that will have your customers coming
back time and time again. In Australia, by far the biggest seller in any cafe is
the flat white. So first up we're going to take a look at how to build a flat
white and what the aim is to the flavour experience; then we're going to take a
look at the latte and compare the flat white to the latte. Now, throughout this
series all the drinks we will be talking about will be of a regular sized drink
but we'll make sure to post in the video also what the recipe is to the large. So
let's now take a look at how to make a great flat white. Here at Wolff we use a
porcelain 6 and 1/2 ounce cup. Now, the base to our regular flat whites is
a double ristretto, so I'm going to add 20 grams in and I'm going to extract 20
grams out in 16 to 20 seconds. From that, I'm going to steam my milk ensuring that
I'm only using the right amount of milk for the cup, I'm not over steaming my
milk and one of the key points to making a flat white is the real silky well
textured milk. Once I've textured it to 60 degrees, 5 degrees either side, I'm going
to pour into my cup, ensuring that I'm mixing in and then I'm bringing the
crema all the way to the top of the cup then adding my latte art. Another key
point in making a flat white is to ensure the flavour experience no matter
which side of the cup I drink from is the same. So it's really important not to
wash out your latte art but to have a good colour of crema around the outside.
Also, with a flat white the flavour experience with the silky milk mixed in
with the espresso is that with every sip that I take, really great flat white, that
textured fluffy milk will last all the way to the end of the cup.
Also, your flat white as a six and a half ounce cup adding a double ristretto,
tends to favour the flavour of the coffee more than it does the milk. Now let's
take a look at our latte. So, here at Wolff our latte is poured into a glass and in
this glass is just over six and a half ounces. Again, with the base of our latte
is the double ristretto we're adding 20 grams to a porter filter and we're going
to extract 20 grams out in 16 to 20 seconds from that I'm going to add milk to
my pitcher and steam the perfect textured milk just like the flat white.
I'm gonna mix in my milk and bring the crema to the top of my latte. The key
point to a latte is to ensure visibly there is a good amount of foam to the
top of your cup. So we want around about an inch of foam. This way, the flavour
experience of a latte is definitely sipping that milk through a head of foam
at the top of the cup. Now, the flavour experience of a latte tends to be
a tiny little bit more balanced towards the milk. Now the reason we use a double
ristretto in both of these drinks is for the flavor balance and harmony between
the sweet creamy milk, and the flavours of the espresso, the characters of the
espresso. So we did have a choice of either using: a single ristretto, the
drink would be way over diluted with milk,
a single espresso and you would find that the espresso would be too diluted
in flavor for that amount of milk, and if we used a double espresso then
definitely that drink would be too strong and favoring the coffee. So the
perfect balance in these drinks is the double ristretto with textured milk.
And if you'd like to add any comments, or any of your own experiences with
drinking flat whites and lattes, please add them in the comments and subscribe.
Thanks for watching and we'll see you next time.