Are you the type of person who enjoys a cup of coffee, but aren't too enthusiastic about its intense bitterness? Well, you are probably a member of the tribe of milk-based coffee lovers. Milk goes well with coffee, delivering a sweet and tangy oomph, while still emphasizing the original punch of the drink. However, there are many milk-based coffee drinks out there! What coffee has the most milk? Let's find out.
The macchiato coffee is a rather unique and fascinating beverage established in Italy, where its preparation and presentation alludes to its popularity. It must be created into layers and served in a transparent glass so you are able to visualize the layers.
This coffee has the lowest espresso to milk ratio, where the milk is only present to moderate the bitter coffee taste. It ranges from 1:4 to 1:5 espresso to milk ratio. Once again, the current preparation differs from its traditional creation in Italy. A classic macchiato is a 3-ounce drink prepared with three shots of espresso and a minuscule amount of milk foam to add style to the drink. A modern macchiato utilizes one-fourth of a cup of milk and three-fourths of a cup of espresso, and fills the rest of the cup with foam, in a 160 ml to 360 ml receptacle.
The way to prepare a macchiato is very interesting. You must use whole milk and it must be kept cold in the freezer prior to creation. You serve the cold milk in a glass and then steam it with a vaporizer. Once it is fully steamed, you incorporate three shots of espresso, allowing the coffee to separate the milk from the froth and create three distinctive layers.
Milk Coffee (Cafe au Lait)
Milk coffee is a coffee beverage created in France, made basically of coffee and milk. The Turks introduced coffee to France around the end of the 1890s, where it was mostly used as a novelty drink. However, many folks weren't amused due to its bitter and hard-hitting flavor. Thus, they added milk to dissipate the coffee taste. Nonetheless, coffee gained prominence after the French Revolution and became a staple in many French lunches.
Milk coffee is made of 50% coffee and 50% milk, normally prepared in a 240 ml cup. Several countries have variations, in relation to the temperature of the milk. Scalded milk is utilized in Spain, while French restaurants steam the milk without letting it froth. Moreover, Australian coffee shops add a dash of milk foam to enhance their presentation.
The cortado is a rather amusing coffee beverage created in Spain. It is known as a miniature cappuccino by some tourists. It is essentially a cup composed of one shot of espresso and one shot of milk. It is traditionally served in a special cup called Gibraltar, which is the most common name for this coffee in Spain. It has a 1:1 espresso to milk ratio. People usually consumed it quickly due to its strong taste.
Classically, the cortado is a 2-ounce drink (60 ml) since it is related to the Gibraltar glass. However, in other European countries and America, a 4.5-ounce (135 ml) cup is the standard size. Additionally, the espresso to milk ratio ranges from 1:1 to 2:2.
A Cappucino is a coffee beverage made from a blend of espresso, steamed milk, and microfoam. Its creation is attributed to Italy and its name makes reference to Capuchin friars from Vienna in the eighteenth century, whose red-brown hood and robes depicted the capuchin color.
The milk-espresso ratio of a cappuccino greatly varies between regions and countries and its milk content ranges from 60% to 80% of the total drink. In Italy, a traditional cappuccino is served in a 150 to 180 ml porcelain cup, and it is composed of 30 ml of espresso and the rest is divided into an equal part of steamed and frothed milk. Thus, milk composes 120 ml of the drink (60 ml of steamed milk and 60 ml of frothed milk foam). However, in European countries outside Italy, use an equal ratio of espresso and milk (each component makes one-third of the drink). American coffee chains utilize the same ratio but employ bigger quantities, ranging from 180 ml to 360 ml serving.
This coffee drink is the subject of a fierce debate regarding its origin. Many people say it is a 100% Australian drink, while New Zealand argues that it was a Kiwi creation. Although Australian coffee culture shows a strong argument with the use of espresso machines and creating a different assortment of coffee beverages, New Zealand is more known to consume concentrated coffee. Thus, it is attributed to both countries in the meantime.
At first glance, a flat white has the same structure as a cappuccino and latte, but the difference is in the milk content. However, it is hard to establish a milk to espresso ratio. A flat is composed of two shots of espresso, adding a stronger coffee taste, and less milk and foam (hence it is named flat white). Generally, it is smaller since it is served in a 150 ml cup. As Starbucks would say:"Steamed milk poured over two shots of espresso topped with microfoam."
Let me introduce you to a fun fact: if you eat at any restaurant in Italy and order a latte, they will deliver you a glass of milk. Why? Because the word "latte" actually means milk; you must ask for a cafe latte. This coffee drink also originated from Italy as a different approach to drink coffee, as some people substitute milk with cream. It is made out of a shot of espresso, steamed milk and a 1-cm layer of frothed milk. Lattes are mostly served at Italian breakfasts.
Usually, coffee shops serve lattes in a 240ml cup or glass and it has a 1:4 espresso to milk ratio. Only one shot of espresso (30 ml) is used and the rest is steamed milk, including the layer of froth. The only difference between Italian and American preparation is that American lattes are sweeter (about 40 grams of sugar). Therefore, the latte has the most amount of milk in a coffee beverage.