Introduction:Have you ever been confused about coffee classifications? Why is some called espresso, while others are referred to as black coffee or latte? This article will delve into the essential relationship between espresso and black coffee, helping you clarify the basic concepts. At the same time, we’ll also guide you step-by-step on how to make a latte at home that rivals café quality using an espresso machine — covering everything from extraction parameters, milk foam texture to latte art techniques, so you can fully master the key details of home coffee brewing.
In the world of coffee, a wide variety of names often leave people puzzled, such as espresso, latte, americano, etc. These terms actually follow clear logic and classification criteria. This article will help you understand what true black coffee is, as well as its connection with espresso. More importantly, we’ll break down each step of making a latte at home in detail — from extracting the espresso shot to frothing the milk and pouring latte art — enabling you to get started easily and create your own unique coffee moment.
First, we need to clarify a common misconception: black coffee does not refer to any one specific type of coffee, but rather broadly describes any beverage made solely by grinding coffee beans and directly extracting them, without adding any additional ingredients. In other words, whether it’s espresso or americano, as long as no milk, syrup, or other flavorings are added, it can be classified as black coffee. Once milk is added — for example, when steamed milk foam and milk are poured into espresso — the drink is usually referred to as a latte (Caffè Latte).
Speaking of espresso, it can be said to be one of the cornerstones of modern coffee beverages. This rich-flavored, full-bodied coffee is made by forcing extremely finely ground coffee powder under approximately 92°C hot water,at a pressure of9 bar,in a high-pressureenvironment to achieve rapid extraction. Traditionally, a single shot of espresso has a volume of about30 milliliters,and the entire extraction process typically takes
20 to 25 seconds,
during which time the essence and crema (coffee oils) of the coffee are fully extracted, creating the unique layers of flavor and aroma characteristic of espresso.The history of espresso can be traced back to early 20th-century Italy, but the early methods mainly relied on steam pressure. It wasn’t until the mid-1940s, with the advent of spring-lever piston machines, that the espresso we know today was born — with its intense flavor, fine crema, and rich body. It’s worth noting that because the compounds in espresso are prone to oxidation or temperature changes, it is recommended to consume it promptly to enjoy its best flavor.Next, let’s look at how to make an authentic latte at home. The first step is to preheat your coffee cup by placing the cup you’ve chosen in the machine’s cup warming area. This helps maintain the optimal temperature of the drink when you pour in the hot espresso. Next, select a suitable
dark roasted coffee bean,grind it into a fine powder, load it into the portafilter, and then use a tamper to compress the coffee grounds evenly, ensuring the surface is flat and free of particles. This directly affects the evenness of extraction and the flow rate afterward.Place the tamped coffee grounds into the machine’s filter basket and start the extraction process. The goal is to extract about30 millilitersof espresso within20 to 25 seconds.If you prefer a latte with a slightly sweet profile, you can add
6 to 8 milliliters of chocolate syrup
at this stage, adjusting the ratio according to personal taste. This step can add more depth and complexity to your drink.
At the same time, prepare the milk. It’s recommended to use whole milk, as its higher fat content helps produce a creamy and velvety foam. Pour an appropriate amount of milk into a pitcher, insert the steam wand just below the surface of the milk, and begin frothing. This process requires mastering the angle and depth to ensure the milk expands while forming fine microfoam, ultimately creating a milk foam mixture that has both fluidity and texture. After frothing, gently shake the pitcher up and down to blend the foam and milk thoroughly, ensuring a smoother pour when combining with the espresso.
The above content is compiled by CoffeeHunters, a coffee news website.
