‘Simple rule’ to follow for a ‘perfect’ barista-style latte at home – expert

Having a barista-style coffee in the morning is the best start to the day, however, it can be expensive to buy one from a cafe every day.

If you love a creamy, milky latte in the morning then drinking a watery instant one just won’t cut it.

With this in mind, many people are looking to make their own coffee shop-style beverages at home.

However, making the perfect latte relies on different factors including the quality of coffee beans, the brewing method chosen and the water temperature.

Now, experts at Wren Kitchens have teamed up with Michael Le Bourgeois at Bad and Boojie Coffee to share the recipe for making a barista-style latte at home – whether you have a coffee machine or not.

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1. Choose high-quality beans

Having the right beans can have a huge impact on the quality of the coffee whether it’s light, medium or dark roast.

Make sure to choose high-quality, freshly roasted beans from a reputable source for a premium taste.

2. Match your grind size to the brewing method

There are many ways to brew a cup of coffee – from using a classic espresso machine, a drip coffee maker, French press to pour-over and AeroPress.

For the “perfect” coffee, it’s best to match the grind size to the brewing method. For example, use a medium-coarse grind for French press, medium for drip coffee makers and fine for espresso.

3. Water quality

It’s best to use fresh and filtered water instead of tap water. You should also avoid using boiling water and should aim for a temperature between 90-96°C.

4. Measuring ratio

A standard ratio is one to two tablespoons of coffee grounds for every six ounces of water. This can be adjusted based on taste preferences.

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5. Froth your milk

Michael has shared exactly how to froth your milk so you can create latte art. He said: “Texturing milk includes aerating the milk to its desired froth level before bringing it to the right temperature (60 to 65°C).

“As a simple rule, the more air you add to the milk, the more froth you build. You need to do this while the milk is cold in order to stretch the proteins, which helps build silky smooth foam.

“Firstly, purge your steam wand to clear any residue. Position the jug at an angle to help the milk spin. Make sure the tip of the steam wand is about half a centimetre below the surface of the milk. This will ensure you start adding air as soon as you turn on the steam.

“Once the steamer is on, allow the milk to aerate. You should hear a hissing sound. This is a sign that air is building into the milk to create froth. The longer you leave the steam wand in the milk, the more froth you will get.

“What you don’t want to hear, however, is that screeching sound. Once you’ve achieved the right level of froth, raise the jug slightly so the steam wand sinks deeper below the surface, which will stop the sound.

“The aim is to create a Vortex within your milk jug which will create the silky smooth textured milk ready for your coffee art.

“Always wipe the steam wand after texturing and purge to clear any leftover milk. To finish, tap and swirl the jug to remove any large air bubbles to achieve a silky-smooth consistency.”

Darren Watts, showroom development and design director at Wren Kitchens added: “The perfect coffee is subjective and depends on your personal preferences, so feel free to experiment with different beans, grind sizes, ratios, and brewing methods until you find what suits you best.”

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