Are you a budding barista, keen to learn how to make the perfect the coffee? Then this blog is just for you! The latte is the nation’s most popular coffee and in this blog, our talented baristas at Ride On tell you how to make the perfect cup!
2 oz. Freshly brewed Grande Café espresso (double shot)
8 oz. Whole milk (we use local milk from Trink Dairy) or Barista Oatly milk
You must always serve coffee in a warm/hot cup so first thing’s first…heat your cup! For a latte, you need a 12oz cup.
Serving coffee in a cold cup will reduce the heat and cause people to ask the ever-annoying question… “Can I have a HOT coffee?”
Whilst the espresso is pouring start frothing the milk in a pitcher large enough to hold at least 12 ounces. Angle the pitcher slightly (this will make it easy to keep an eye on the milk) and submerge the steam wand diagonally into the lower right quadrant and turn it on. Don’t be startled by the loud noise as steam pushes through the wand. It’s normal! The milk will start moving in a circular motion. The tip of the wand should be about two inches below the surface and should not touch the wall of the pitcher. Keep it in the same position the whole time. If the tip of the wand is too shallow, it’ll create too many bubbles making the milk overflow. It should look creamy and silky, without too much foam on top- this is called micro foam. The bubbles should be very tiny and uniform.
Stop the steam wand when the milk reaches 140ºF to 150ºF (you should be able to comfortably hold the side of the hot pitcher for about three seconds). Gently tap the pitcher on the counter and swirl it around to pop any large bubbles and even out the texture of the milk.
Gently pour the frothed milk over the espresso in a slow narrow stream. There should be up to a three quarter-inch layer of foam on top of the latte. And Voila! There you have it. The perfect latte.
If you want to see our baristas in action, come on down to Ride On this weekend, where you can enjoy a FREE brownie with every coffee ordered. Offer available between 12-2pm between 1st-3rd October and subject to availability.