Hello, my lovely friends.
Today, I'd like to start the day with a warm and fragrant story from our restaurant. This morning was truly a morning of preparation. We started by cleaning the restaurant to its splendour to welcome our customers with a bright atmosphere. Then, we went into the kitchen to prepare food and clean up the dishes left over from yesterday. Starting the day doing something we love makes us feel especially energized and refreshed. But the key to a happy and refreshing start to this new morning is sipping on your favorite coffee, brewed by hand.
Secret Recipe for a Delicate Café Latte You Can Make
My favorite coffee drink today is a hot Caffè Latte, a milky coffee drink with a perfectly smooth and mellow aroma. Today, I'm using my coffee maker to bring out the full aroma of the coffee beans. If you have an espresso machine at home, try this recipe.
Ingredients (for an 8-10 ounce glass):
- Espresso Shot: 1 shot (approximately 30 ml), or 2 shots if you like it richer.
- Fresh Milk: 120-150 ml (the amount depends on the size of the glass and your preferences)
- Syrup/Sugar (to taste): Amount to taste (usually around 10-15 ml for light to medium sweetness)
Detailed Instructions - Pull the Espresso Shot:
- Grind good-quality fresh coffee beans to the appropriate fineness (like ground salt).
- Scoop coffee powder into the tamper. (Portafilter) and tamp it tightly and evenly.
- Place it in the espresso machine and extract one shot (30 ml) of coffee within approximately 25-30 seconds. The resulting shot should be dark brown with a coppery crema on top. Pour the coffee into a prepared glass (if you like it sweet, add syrup/sugar and stir to combine at this stage).
- Prepare and steam the milk:
- Pour very cold fresh milk into a pitcher.
- Immerse the tip of the steam wand in the milk, placing the tip slightly below the surface.
- Turn on the steam and "aerate" (stretching) until you hear a short "shu chi" sound. This should last no longer than 2-3 seconds to create a moderately thick layer of foam. (Latte has a thinner milk foam than cappuccino.)
- Then, dip the steam wand slightly deeper and "texture"/roll the milk in the pitcher until the milk reaches the appropriate temperature (approximately 60-65 degrees Celsius). Well-steamed milk should have a smooth, fine "microfoam" texture, similar to oil painting.
- Pour the Coffee and Milk:
- Gently tap the steam pitcher once or twice to remove large air bubbles. Then, gently swirl the milk in the pitcher to smooth the texture.
- Slowly pour the hot milk into the prepared coffee cups, starting from a high point, allowing the milk stream to flow through the shot of coffee and down to the bottom.
- Once the coffee and milk are well mixed, lower the pitcher to the surface of the coffee and begin creating latte art designs as desired.
- Serving: Serve with your favorite side dish.
Today was a particularly lucky morning, as a lovely relative brought me some Khao Lam (sticky rice in bamboo tubes) at the shop. This Khao Lam is sticky rice wrapped in bamboo tubes that have been roasted until fragrant. The distinctive aroma of the bamboo is infused with the rich, creamy aroma of the sticky rice and coconut milk.
Furthermore, the Khao Lam is black sticky rice, also known as Khao Kam (black sticky rice). This rice is highly nutritious and contains anthocyanins, which give it its beautiful deep purple color. It has a chewy texture and a perfectly sweet and creamy flavor. When the bamboo stalk is removed, it's paired with a hot Café Latte, which has a rich flavor with a subtle hint of smoothness from the milk. It's a perfect combination. Starting the day with a smile, the deliciousness of your favorite coffee, and the friendship and special gift make this morning truly perfect. 🙏🏻🥰☕💓
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