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How does one make a latte at home with an AeroPress and AeroLatte?

A cup of latte is the best way to start your day. It’s a great mood booster too as you can try it in the evening if you had a tiring day. Even if you don’t have the best espresso machines at home to prepare a delicious cup of latte, you can simply make it through your AeroPress or AeroLatte. We provide you the step by step instructions of preparing homemade latte using AeroPress and AeroLatte.

Making Latte at Home with an AeroPress

You can quickly make a cup of latte through AeroPress by following the simple method below:

Step 1 – Use an Aeropress to Boil Water

AeroPress is a coffee making device particularly used to make the coffee stronger. Boil 1 to 2 cups of water for some time until you reach an ideal temperature between 175 degree and 195 degree Celsius which will help you make the perfect latte.

Step 2 – Filter the Aeropress

Add two AeroPress scoops of coffee and grind it using an electric grinder. Make sure that the grind is as fine as table salt or you won’t have an authentic taste. You have to grind it perfectly so that the grind doesn’t sticks together and make a clump. First assemble and later wet the filter in the AeroPress. Filtering will help to remove paper taste from the coffee and enrich the aroma.

Step 3 – Make the Coffee

Third step is to add the ground coffee using the funnel and hot water up to the fill line on the AeroPress. You can use a spoon or paddle stirrer to mix the water and coffee properly so that they blend together perfectly.

Step 4 – Insert the Plunger

Use the plunger and insert it into the Aeropress and press it down. Stop when you hear a long hiss. This is the last step of the process and your latte is ready to be served which is made without using any of the best espresso machines. Read this coffee maker review and you’d be happy to have this great coffee maker by Breville.

Making Latte using Aerolatte

Step 1 – Add Hot Milk to the Mug

For making delicious latte at home using Aerolatte, the first step is to fill hot milk to a third of high sided mug’s height. Use the Aerolatte frother to whisk the milk three or four times.

Step 2- Turn on the Aerolatte Frother

In step 2, you need to place the Aerolatte at the bottom of the mug in a slight angle. Now turn on the aerolatte frother. After turning it on, you will see creamy foam forming at the top.

Step 3- Move Aerolatte Frother

Next step after the creamy foam formed at the top is to move the Aerolatte up and down slowly repeatedly. Follow this action a few times until you see the milk froth at the top. Move the Aerolatte frother at the top once the foam becomes thick.

Step 4 – Coffee’s Ready

Turn off the Aerolatte frother and take it out slowly from the mug. Your coffee’s ready to be enjoyed with your friends and family. You can also add black cocoa or cinnamon at the top of your latte to make it look more attractive and to enhance the taste of the latte.

The Last Words

These are two great methods with which you can make a delicious cup of latte at home. You just need an AeroPress or AeroLatte with you and it is very simple to make a cup of latte. With the help of these methods, one can enjoy the same taste and quality of coffee made using the best espresso machines.

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Where to Buy Coffee Beans

You ask where to buy wholesale coffee beans? Well, from Troubadour Coffee of course! We are artisan coffee roasters. Welcome to Troubadour Coffee Roasting Co! We roast coffee beans, plain and simple. When you buy wholesale coffee beans online from us, your order is roasted to order and shipped the same day.

Whether you are looking to buy roasted whole bean, organic or green gourmet coffee beans or wholesale coffee beans, we should be talking! We guarantee your satisfaction.

Now how do you take your coffee? Two creams, a dozen sugars? Nine Splendas? Lots of high fructose corn syrup in that latte?

Roasted Coffee Beans Start With a Cherry:

Maybe you are more of a purist that loves the delicate nut and chocolate notes of a Guatemalan. How about the sweet caramel finish of the best straight espresso shot in town? Well, before you can drink up Joe or buy roasted coffee beans at all, they first have to be removed from the cherry. Even organic coffee. That is done in a couple of ways depending on the country of origin and it is called the processing method. In addition to the growing regions effect on cup taste, each method of processing helps to give the bean a distinct flavor profile in the overall final taste of the coffee.

The wet process is the process in which the fruit is removed from the seeds (beans) before they are dried. The wet process method is also called washed coffee. In this method the fruit is removed in water and the beans are usually dried on patios in the sun.

Wet processed coffees are like those from South America, Colombia and some from Ethiopia. Most Central Americans like Guatemalan and Costa Rican are wet-processed as well. These coffees are cleaner, brighter, and fruitier. Most countries with coffee valued for its perceived acidity, will process it using the wet-process.

The dry process is another method, also known as unwashed or natural process. It is the oldest method of processing green coffee beans where the entire cherry is cleaned and then placed in the sun to dry on tables or in thin layers on patios, completely intact and the dried cherry is removed after it has dried. This will give the coffee a sweeter taste due to the fruit drying intact.

Most of the coffees produced in Brazil, Ethiopia and India use the dry method. In rainy areas however, it is not practical. However, there are many characteristics that are directly related to the way these coffee beans are processed as well. Dry-processed coffees are like those from Indonesia, Ethiopia, Brazil, and Yemen. The dry-process (also known as the natural method) produces coffee that is heavy in body, sweet, smooth, and complex. This processing method is often used in countries where rainfall is scarce and lots of sunny days are available to dry the coffee properly.

Another method used in Brazil mainly but also used on some farms in Sulawesi, Indonesia and Sumatra. These are known as semi-dry processed coffee (aka pulped natural or semi-wet process). The coffee is prepared by removing the outer skin of the cherry and drying the coffee with the sticky mucilage and the inner skins still clinging to the bean.

As for the pulped natural method of processing coffee beans, eliminating the fermentation stage that removes the silver skin allows for a coffee that has both wet and dry characteristics. Therefore, more sweetness than wet-processed coffees, some of the body of dry-processed and some of the acidity of a wet-processed coffee. This type of processing only happens in countries where there is relatively low humidity and the coffee can be dried rapidly without fermenting. The country that has made this process famous is Brazil. FYI fermentation occurs when the inner slimy mucilage is removed before drying. Pulped coffee beans are put into cement fermentation tanks with water where they are allowed to ferment for 16-36 hours.

Usually re-passed cherries, or floaters as they are also called are discarded but some particularly have a flavor profile that is sweeter than most pulped coffees. These particular cherries float in the water during wet-processing because they have dried too long on the tree before being collected allowing the bean to stay in contact with the mucilage for a longer amount of time before fermentation begins. These are sometimes called raisins as well. This method may be considered a fourth method of processing coffee. However, these coffees are usually very limited.

Artisan Roasted Whole Bean Coffee:

There are natural sugars inside whole coffee beans just waiting to come alive. This is what the roasting process does. Artisan roasted coffee is roasted in small batches (usually 30lbs or less). This assures a more even roast and better overall flavor. Artisan roasters believe that this method allows for more control over larger roasting methods and computer operated coffee roasters.

So, as the bean heats from the inside, the sugars naturally caramelize and permeate the surface. The degree of sweetness and other flavors are directly related to the length of the roasting period. That is why dark (French) roasted coffees usually taste burnt. Dark=burnt coffee sugars. In order to get every nuance and note out of a coffee, it must be cupped. That is, slurped from a spoon. By doing this, the coffee has a chance to literally cover the inside of your mouth and tongue therefore engulfing your taste buds. There really is not a better way to test coffee.

Buy Coffee Beans Direct From the Roaster:

Buying coffee beans direct from the roaster is really the way to go. You are virtually guaranteed freshness and quality. At Troubadour Coffee, we roast just about any type of coffee and you can buy coffee beans online from us. Please look around our site. If artisan coffee interests you, buy from us. You will taste the difference!…

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