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Sponsored Content Brought To You By Linford Of Alaska
Maybe, when you think of Kaladi Brothers Coffee, you think of them as the supersized Alaska coffee company with cafes all around Anchorage and ...
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This sponsored recipe is brought to you by LInford of Alaska.
Try this step-by-step latte guide, including a beginner’s foray into latte art design.
Ingredients
SERVINGS: 1 latte
- ½ ounce Kaladi Brothers Trieste coffee, ground freshly for espresso
- 1 ounce (28g) Kaladi-1883 Maison Routin syrup
- 10 ounces (300ml) whole milk or milk of choice
Preparation
Weigh and grind your coffee. Pour the syrup into your cup, and portion the milk into your steaming pitcher.
Start your espresso shot as appropriate for your espresso machine— we aim to pull our shots for 20–28 seconds with a 40g (1½ ounces) shot yield.
While the shot is pulling, begin steaming your milk—gently bob the pitcher so the steaming wand moves in and out of the liquid for a few seconds to integrate oxygen into the milk and make foam. Steam the milk until it reaches 150° F.
Pour the shot over the syrup in your cup gently to preserve the crema, the coffee foam that appears when you pull your espresso shot. Next, pour your milk with the pitcher about 3 inches above the rim of the cup. The milk should pierce the crema of the espresso, causing it to float up in the cup.
To make a design in the foam, when the cup is almost full, lower the pitcher to the rim of your cup and pour more quickly, with a gentle left and right sway, to encourage the foam to lie on top of the crema.
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