Van Houtte

Kelly Doody is out and about and her latte is always with her. I was eager to find out what makes a good latte for her. She claims it’s all in 5 little tips and tricks. Here they are.

While not every devoted coffee drinker on the planet will tell you they prefer a creamy cappuccino or a delicious latte in place of a plain ol’ cup of coffee, I’m the kind of girl who will take an au lait over a black any day of the week.

While cost, time constraints and the constant shortage of milk in my fridge are but a few things that keep me from enjoying as many lattes as I’d like per month, when I do indulge, there are a handful of things a good one requires in order to please my picky palate.

In no particular order, my Top 5 must-haves for any espresso-based milky beverage:

1. A great roast. When it comes to comparing one espresso bean with another, there’s no arguing that some are fresh-roasted winners. Pick the right bean, like Van Houtte’s Bold & Woodsy Espresso Superiore, and you’re well on your way to the perfect latte.
2. The right grind. In misguided attempts to squeeze a little more flavour out of my espresso beans, I admit to occasionally ignoring the instructions and opting for far too fine a setting on my grinder. But make no mistake – too fine a grind can taste like brine.
3. A quality cup. It may seem trivial, but the right cup – or take-out mug, for that matter – can make all the difference in the land of latte enjoyment. Much like writing with a really good pen, when it fits your grip (and your lips) just right, it just feels (and tastes) that much more fulfilling.
4. Perfectly steamed milk. I’ve never understood those who order their latte extra hot, because let’s be honest – not all baristas are built the same, and some come highly-skilled at scalding milk. And nothing burns my bean more than paying $5 for a latte, only to have it taste like burnt cream. I’ll take it regular temperature, thank you very much, and easy on the over-steaming.
5. Just a touch of foam. In the land of love and lattes, a gently foamed, not frothed, top layer is like the whipped cream on your chocolate milkshake. When done just right, it makes for the perfect pre-sip treat that can’t be beat.