The #1 reason your Flat White doesn't taste right
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- čas přidán 31. 05. 2024
- We wanted to find out what the ideal coffee-to-milk ratio is, and if it changes depending on the blend. So, naturally, we did a few tests.
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(Video)The problem with paper cups: • The Flat White, Latte ...
Sections in this video:
0:00 Coffee to Milk Ratio
1:06 The Test
1:55 Finding 1
2:51 Finding 2
3:30 Practical Application
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As a Starbucks barista this makes so much sense as to why it's so hard to do art at work. We have goof default ratios to do it and we don't often get trained about what ratios could make it easier. Love your videos!
I love your videos so much! They’re informative, entertaining, and well produced. Greetings from Berlin, Germany!
thank you, very useful!
I thoroughly enjoy these kind of videos of yours: info + entertaining...to say nothing of your outfit while describing a black coffee drinker. :)
so good😍👌
Can you recommend a good milk pitcher for pouring art?
Such a narrow range. I was hoping to see if some people were gonna like cortados considering no one ever even orders it.
Good info. I’ve always wondered what people (more cafes actually) classify as a single and a double shot in terms of grams of coffee and also the yield. Maybe you’ve done a video on this, but would be cool to see if you haven’t.
It is much dependant on where you go as cultural norms, diet & expectations al play a role in it.
Italy has a 'certified' 7g IN dose, where here in Australia, it isn't too uncommon to see IN doses fluctuate between 18-24g.
Yield is then definitely another factor. But a 21g IN dose and say 36-45g OUT dose would then also 'typically' be split through a double handle, so therefore a single shot can be `18-22.5g' OUT.
@@SevenMilesCoffeeRoasters ah I didn’t think about the double handles and a shot being halved. Makes sense.
Foreigner here. The milk in Australia is SO GOOD. All the dairy in Australia is so good, like eggs, ice cream, etc.
I prefer like 4 to 4.5 oz milk and around 36g of coffee. Strong flat whites are all I drink. I like mediums for this but I really like certain medium/darks. I remember having the best damn flat white I’ve ever had in Paris 3-4 days in a row.
Can you break it down to mg/ml. Eg for a 340ml cup (double) Aim for ~40ml espresso and ~??ml milk. (I assume 40*5.5 = 220mls) - haven't had my coffee yet though
Here's another one to throw into the mix. How about if the shot is a double ristretto? For example a double @ 22g is obviously a lot more intense than a single of the same weight. The milk ratio would have to be adjusted. Very subjective with so many variables to keep us caffeinated geeks entertained. 👨🔬
It would then depend on the end drink you're making ;)
But if it were a Piccolo Latte then I'd go with 5.5 :)
Still intense, but lacking the bitter end
Is your ratio for espresso counted by yield? If so, are you brewing espresso at a 1:3 ratio?
Ratio is weight x whatever is the control. So if one espresso yield is 38g then it'll be 5.5x that, where another recipe may be 45g of coffee extraction, so 5.5 x that.
I'm having a little trouble with Coffee to milk ratio, if I have a yield of 34g of coffee, how many gram of milk I should add in 1:5.5 ratio?
34g x 5.5 = 187g
So in total 34g + 187g = 221g Beverage Weight
Okay, but what grass species are the dairy cows being fed?
As it is local to our area, we are using Riverina Milk. Riverina is made up of about 20 farms, and its a mix of Clover & grass species, which is about exact as I can be :)
So if as an example a split shot is 20g, would you then steam 110g of milk and serve in a 170ml cup?
130g total should fit :)
@@SevenMilesCoffeeRoasters Thanks. Am I understanding your 1:5.5 ratio correctly in the weights I listed?
And also, is the milk weight of 110g, the starting 'raw' weight prior to steaming?
That’s my question exactly after watching. 20g coffee + 110g milk = total 130g .
170ml cup is too big. g to ml is pretty much the same.
How do you serve at your cafe?
First!! ☕
Why u talking like the theorist